Variety:
45% Syrah, 40% Cabernet Sauvignon, 15% Cabernet Franc.
Origin:
this wine is made with Syrah and Cabernet Sauvignon grapes from Viña San Pedro’s vineyards in the Cachapoal Valley, which have clay loam soils with stones at 50 cm (20 in). The Cabernet Franc came from the Maipo Valley, where the vineyards have well-drained alluvial soils. The vines are vertically positioned and drip irrigated.
Harvest:
the Syrah and Cabernet Franc were hand picked during the third week of April, and the Cabernet Sauvignon in late April. Vineyards yields were approximately 9 tons per hectare.
Vinification:
following a 4-day cold soak, alcoholic fermentation took place with selected yeasts at controlled temperatures of 26°–28°C (79°–82°F) with 4 daily pump overs and 25 days of total maceration. 100% of the blend was aged during a year in French oak barrels, 30% of which were new.
Analysis:
Alcohol: 14.53%
pH: 3.7
RS: 2.59 g/L
TA: 5.08 g/L (C4H6O6)
VA: 0.57 g/L
Tasting Notes:
Color: deep, intense violet-red.
Aroma: elegant, vigorous nose, with pronounced aromas of black cherries, blueberries, and black currants that blend with subtle notes of vanilla, spices, cedar, and bacon which give complexity to the wine.
Palate: very juicy and full of black fruit, with firm, harmonious tannins, tremendous volume, and a long finish.
Food & Wine Pairing:
ideal with red meats, boar, venison, and ripe cheeses. Best served at 17°–18°C (63°–64°F).
