A blend of cabernet (plus percentages of malbec and petit verdot) that’s defined by its powerful body built upon very firm tannins, deep acidity and, especially its black fruit flavors that feel broad and expansive, like a big black cherry exploding in the mouth.
Producer Information
Mauricio was ready to start medical school when recruiters from the school of enology gave a talk on his campus — he fell in love with winemaking right there. At first, his family disapproved, his mother more than anyone else, because at that time the profession was not as important as it is today. But now, after seeing all he has built, they are grateful he made the choice! “Why did I embark on my personal project and create my own vineyard? When I was at Finca La Celia, I suggested we try our hands at a Cabernet Franc but the managers said no. Nevertheless, I managed to make it on my own — even buying the bottles, corks, etc. — and we bottled 12,000 bottles. Later, when we were tasting wines with our Swiss importer, I offered them a bottle of the Cab Franc and they loved it and decided to buy all the bottles on the spot. Even the managers, who found out about the wine at that moment, had to admit that it was an excellent wine.” This first Cabernet Franc garnered many awards for Mauricio, and helped to steer his career towards independance. Following the Cab Franc, he devoted much more time to personal projects and knew their value. “If I wasn’t working in the wine Industry, I couldn’t imagine myself doing anything else! For me, the most rewarding moment in winemaking is defining the final blend — when I actually make the wine. I really don’t care about awards or reviews from critics. I prefer to receive good reviews or appreciation from the people who’ll actually be enjoying the wines. I love the Angels for that reason. That, and the fact that their funding allows me to focus on the wines and not the paperwork.”
