Crucero

Alberto Siegel was born in Santiago in 1946, third generation in Chile of an Austrian family. His grandfather was an Austrian architect that built some very important and traditional buildings in downtown Santiago, at the beginning of the 20thcentury. Among those buildings, the one of the Chilean Federal Reserve.

His father, Don Germán, was a viticulturist that spent most of his career in charge of Viña San Pedro’s vineyards near the town of Molina, 140 miles south of Santiago. There Alberto grew up, literally in the middle of the vines. It was not a surprise then, that he decided to study Agronomy in the Universidad Católica, in Santiago. And not only that, he specialized in winemaking.

After finishing High School, he spent a year working in some wineries in Germany and when he came back in 1971, he joined the German company Bayer. His job then was to sell fertilisers to farm owners in the Colchagua area, 100 miles south of Santiago.  This job allowed him to know almost every land owner, of which most where grape growers and wine producers.

A few years later and as a natural consequence, he started to act as wine and grape broker, selling the production of small owners to the big Chilean wineries. He established Sociedad La Laguna. He soon became the most important Chilean broker in this field, position that he holds today by far. There is hardly any Chilean person or Company involved in the wine business that has not dealt with Alberto Siegel at least once.

In parallel, and together with his father, Alberto founded Crucero in 1980. They started planting vineyards in Colchagua and building the Winery in Santa Cruz. When Don Germán died in 1998, Alberto became sole owner.

Gran Crucero Red Blend

45% Cabernet Sauvignon, 35% Syrah and 20% Carmenere. 1,500 cases produced.

The grapes are carefully hand picked, selected and taken to the crusher where the stems are separated. They are placed in stainless steel tanks for cold maceration for 5 to 6 days. Temperature is carefully raised to start fermentation at 24∫C and 28∫C in order to keep varietal aromas. During the initial fermentation, a daily pump over is done and when fermentation is finished part of the wine is left in post fermenting maceration for 2 to 3 weeks; it is then separated from the skins and pressed. Malolactic fermentation takes place in barrels (30% American and 70% French), where the wine stays for about 16 months. Finally a soft clarification and a cold stabilization when necessary are done. Aged in American and French oak barrels for 14 months.

Reviews:

"(made from 45% cabernet sauvignon, 35% syrah and 20% carmenere): Opaque ruby. Powerful, smoky aromas of dark berries, cherry, pipe tobacco, licorice and mocha. Sweet and velvety, offering open-knit dark fruit flavors complicated by suave anise and vanilla bean nuances. The long finish features lingering spiciness and very good energy." 91, Vinous May 2012

Price: (6 packs) Fl $144.00, 2cs $132.00, 4cs $120.00
 
Sauvignon Blanc

This varietal exhibits aromas of musk melon, pine, & grass. The finish is zesty and citrus-like.

Reviews:
Price: Fl $104.00, 3cs $96.00. 4cs $92.00
 
Chardonnay

100% Chardonnay 25% aged in American oak for three months. Bottled lightly fined and filtered.

Reviews:
Price: Fl $104.00, 3cs $96.00, 5cs $92.00