“Superb aromas of black currants, rose petal and mint. Lavender and stones too. Full body with incredible fruit density. Complex, yet it's agile and bright. Tannins are perfectly polished. It builds on the palate and shows the structure of a first growth Bordeaux but remains so Chilean. A blend of 58% cabernet sauvignon, 15% carmenere, 12% malbec, 10% merlot, and 5% petit verdot. From biodynamically grown grapes. This is a joy to taste now but it will show itself in 2019. Even better than the amazing 2012”. 99/100 James Suckling, July 2015
Taken from the Estate’s fiche technique:
The grapes were handpicked in the morning and transported to the winery in 12-kg boxes for a careful inspection on a double sorting table to eliminate plant matter and defective berries. The grapes were fermented in stainless steel tanks at 23°–30°C (74°–86°F), depending on the variety and the level of extraction desired. Three pumpovers were carried out daily during fermentation to rotate 0.5-1.5 times the volume of the tank. Total maceration time ranged from 14 to 27 days for the Cabernet Sauvignon, Merlot, Malbec and Carmenere, and 6 to 8 days for the Petit Verdot, according to the development of each block vinified. The final blend was racked to French oak barrels (75% new) and aged for 22 months, during which time malolactic fermentation and stabilization occurred naturally.
The Aconcagua Valley takes its name from the striking Mt. Aconcagua, the highest mountain in the Andes. A crucial water supply is found in the meltwater from the mountain's snow caps, providing much needed natural irrigation to one of the driest and hottest inland regions in Chile. The region is more famed for its reds, particularly Cabernet Sauvignon. The best red wines are found in the middle ground where an attractive combination of both inland and coastal influences can be found, however the coastal sub-regions of Aconcagua, such as San Antonio and Casablanca are producing some of the country's most successful cool climate varieties thanks to the Pacific's cooling influence.