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A gorgeous full-bodied Cabernet Sauvignon from the sunny vineyards of Chile, with layers of cassis and black cherry fruit, together with a delicious hint of coffee and dark chocolate.
This is a great match for slow-cooked beef or lamb dishes.
This wine is ideal for drinking now but can be kept for up to 3 years
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Victoria Moore - Weekend, Daily Telegraph 15/02/2014
Of the 2012 vintage, Victoria Moore said: “Having a cottage pie night in? You need a bottle of this. The best of the Casillero range in my view. Smooth, American-oaked cabernet sauvignon sealed with a screw cap so it has a bold, boisterous juiciness rather than the leather armchair flavours you sometimes find in cabernet sauvignon.”
Jane MacQuitty - Weekend, The Times 12/04/2014
Of the 2012 vintage, Jane MacQutty said: “A notch ahead of the white, this mocha and raisin-stashed red, with a spark of vanilla, is what’s wanted with meaty fare.”
David Williams - The Observer Magazine 21/09/2014
Of the 2012 vintage, David Williams said: "Chile's central Valley is a child's drawing of a viticultural paradise: the lush green vines framed by snow-capped mountains. The benign climate and low incidence of disease mean it's easy to make good-if-straightforward red wine here, and that's what the Chileans are known for: ranges, such as Casillero del Diablo."
Eileen Leahy - Saturday Magazine, Daily Express 01/11/2014
Of the 2012 vintage, Eileen Leahy said: "Casillero del Diablo Cabernet Sauvignon 2012........ will do the job nicely thanks to its rich cassis and blackcurrant hits."
The story behind one of Chile's most famous wines began more than 120 years ago. Don Melchor, founder of Concha y Toro, stored batches of his best wines in an underground cellar. When he noticed that bottles had been stolen, he spread a rumour amongst the locals that a devil lived in his cellar. Hence the name of Casillero del Diablo, the devil's cellar. Since 2008, Diablo wines have received more than 80 awards from internationally recognised competitions, including 8 Gold medals and 18 Silver medals.
Crafted using grapes from Chile's Valle Central. Warm days followed by cooler nights provide near-perfect growing conditions, resulting in rich, smooth fruity flavours. www.chileanlegend.com