Red Blend

VINEYARDS

VARIETIES

50% Cabernet Sauvignon, 30% Carmenere, 13% Syrah, 7% Petit Verdot

DENOMINATION OF ORIGIN

Maipo Valley

SOIL

Granite, clay loam. 0.8 to 1.5 m. deep.

HARVEST

2015 in the Maipo Valley was marked by moderate temperatures in the spring, and moderate to high temperatures during the ripening period. This led to an early harvest with good aromatic potential for the wines. The absence of rain during the ripening period meant exceptional disease-free conditions during harvest, achieving classic Maipo typicity.
The harvest took place between the 15th April and 5th May. The grapes were carefully selected by hand, then gently pressed in stainless steel tanks followed by a pre-fermentation cold maceration between 8°C and 10°C.

VINIFICATION

FERMENTATION

The grapes were fermented at 23°C – 28°C with two to three remontages/pipe-overs per day. Each lot was macerated separately, so the total relative duration of this process was of 15 to 20 days.

AGEING

70% of the wine was aged for 10 months, half in American oak and half in French oak, while the remaining 30% was kept in stainless steel tanks.

TECHNICAL DATA

Alcohol: 12,5% ABV; Tartaric Acid: 5.3 g/L

AGEING POTENTIAL

Up to 7 years in good cellaring conditions.

TASTING NOTES

COLOUR

Deep ruby red.

NOSE

Intense bouquet of black and red fruits, blackberry preserve and bright spicy notes.

PALATE

Abundant fruit flavours of blackberries and red berries, with a perfectly balanced structure and smooth tannins. Balanced in body with a persistent finish leaving notes of spices, chocolate and vanilla.

PAIRINGS

Pairs well with semi-ripe cow or goat’s cheeses. It allows for a wide spectrum of food options, particularly beef, pork and game, stews and spicy dishes. Also goes very well with charcuterie and grilled sausages.

Pinot Noir

VINEYARDS

VARIETY

Pinot Noir

DENOMINATION OF ORIGIN

Casablanca Valley

SOIL

Sandy clay, 2m deep

HARVEST

2015 was a disease-free year with normal temperatures and no rain. Healthy bunches yielded wines with good fruit intensity, balanced acidity and moderate alcohol.
The harvest took place between 20th and 25th March, at which point the grapes were showing optimum organoleptic qualities of aromas as well as ripeness of tannins. Bunches were picked at night to avoid oxidation and loss of quality.

VINIFICATION

FERMENTATION

Grapes underwent a 7-day cold maceration to extract colour and aromas from the skins. An open-vat, temperature-controlled fermentation was carried out at 22-26°C with regular push-downs, allowing for a soft extraction of colour, aromas and tannins.

AGEING

40% of the wine was aged for 10 months in French oak, and the remaining 60% was kept in stainless steel tanks as a fruit component for the final blend.

TECHNICAL DATA

Alcohol: 12.5% ABV; pH: 3.5; Tartaric Acid: 5.6 g/L; Residual Sugar : 2.5 g/L

AGEING POTENTIAL

Up to 5 years in ideal cellaring conditions.

TASTING NOTES

COLOUR

Deep ruby red with violet hues.

NOSE

Fruity boquet with notes of cherry and red berries such as strawberries and raspberries, intertwined with soft spicy notes and a touch of vanilla from the French oak ageing.

PALATE

Delicate body with good acidity and smooth tannins, adding freshness and a silky texture. Good length, again showing notes of red fruits, vanilla and spices.

PAIRINGS

We recommend serving at 14-15°C. Good to pair with oily fish, pasta and white meats.

Cabernet Sauvignon

VINEYARDS

VARIETY

Cabernet Sauvignon

DENOMINATION OF ORIGIN

Maipo Valley

SOIL

Granite and gravel/stones with high permeability. 0.6 to 2m. deep.

HARVEST

There was a fair amount of temperature variation throughout the 2015 ripening season. This meant we had to go through every vineyard block thoroughly, tasting the grapes and defining the correct harvest date. No rainfall during the ripening period meant perfectly healthy bunches yielding wines with good fruit concentration, balanced acidity and moderate alcohol.
We harvested between 25th and 30th April at which point the grapes were showing optimum organoleptic quality of aromas and ripeness of tannins. Bunches were picked manually, transported and sorted at the winery.

VINIFICATION

FERMENTATION

A pre-fermentation cold maceration was carried out to extract the most colour and aromas, followed by fermentation in stainless steel tanks.

AGEING

70% of the wine was aged in French oak for 10 months, followed by 3 months in bottle before release

TECHNICAL DATA

Alcohol: 13% ABV; pH: 3.60; Tartaric Acid: 5.6 g/L; Residual Sugar : 3 g/L

AGEING POTENTIAL

7 years in optimal cellaring conditions.

TASTING NOTES

COLOUR

Deep ruby red.

NOSE

Intense and expressive with fresh red and black fruits, particularly showing strawberries, raspberries, blueberries and cassis combined with aromas of black pepper, caramel, tobacco and chocolate.

PALATE

Balanced with good structure, perceptible acidity and ripe tannins. Long and persistent fruity finish.

PAIRINGS

We recommend serving at 16°C. Goes well with mature cheeses, grilled meats and well-seasoned dishes.

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