At a glance

Producer

Viña San Pedro Tarapacá S.A.

Region

Valle del Maipo D.O., Maipo Valley, Chile

Grape variety

Cabernet Sauvignon (99%), Petit Verdot (1%)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$20-$30

Tasting profile

Bold blackcurrant and blackberry fruit with notes of eucalyptus, tobacco, and subtle oak spice. Medium-plus acidity and firm tannins provide structure.

Evolution: Over 3-5 years, tannins will soften, oak influence will integrate harmoniously, and tertiary aromas of leather and earth will emerge.

At peak: At peak, expect balanced intensity with layered complexity, plush fruit, and well-rounded texture.

Structure

Acidity

Medium-plus, balancing richness

Tannins

Firm yet well-integrated

Alcohol

Approx. 14.0% ABV

Aging potential

8-12 years from vintage

Drinking window

Peak drinking

2024 to 2028

Optimal window

2022 to 2030

Current status

Approaching optimal drinkability with aging potential

Current condition

The wine is mature enough to be enjoyed now but will gain complexity and softer tannins over the next several years.

This wine’s 2018 vintage is excellent in Maipo Valley for Cabernet Sauvignon, yielding structured yet approachable wines. The healthy tannic backbone and balanced acidity combined with careful oak aging support medium-term cellaring with a peak roughly 6-10 years from vintage.

Food pairing

Pairs well with grilled red meats, lamb, robust stews, and aged hard cheeses such as Manchego or aged Cheddar. Also excellent with dishes featuring earthy mushrooms or dark sauces.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-45 minutes) — To aerate and soften tannins for immediate enjoyment, enhancing aromatic complexity and smoothing the palate.

Sustainability

Sustainability score: 7/10

Viña San Pedro Tarapacá employs integrated pest management, water conservation techniques, solar energy usage in facilities, and recyclable packaging materials.

The producer has made strides in sustainable viticulture, including water usage reduction and energy-efficiency programs. While export contributes to carbon emissions, their packaging and vineyard management reduce overall ecological impact compared to conventional practices.