Variety:
Varietals: 90% Carménère, 10% Cabernet Sauvignon
Origin:
This wine was made with Carménère grapes from the Viña San Pedro vineyards in the Maule Valley. The vineyards are planted on gentle hillsides with moderately deep sandy-clay-loam to clay soils with medium superficial stones. The vines are vertically trellised and drip irrigated.
Climate:
2007 was an atypical year. Temperatures were lower than normal, and the red varieties were generally harvested at least 10 days later than in a normal year. The average alcohol levels were 1° lower than normal, and the acidity higher, which aided in both color and freshness.
Harvest:
The grapes were hand picked during the second week of May. Vineyard yields were 9.5 tons/hectare.
Vinification:
Following a 3-day cold soak, alcoholic fermentation took place with selected yeasts at controlled temperatures of 25°–27°C (77°–81°F), with 6 short pumpovers per day. Total maceration was 20 to 25 days, and 100% of the final blend was aged for 1 year in French oak barrels, 30% new.
Analysis:
Alcohol: 13.9 %
pH: 3.77
RA: 2.6 g/L
TA: 5 g/L (C4H6O6)
VA: 0.54 g/L
Tasting Notes:
Color: Deep and intense violet.
Aroma: Primarily presents black fruits, blackberries, fresh plums, and spices that interact perfectly with subtle notes of toast, vanilla, and toffee.
Palate: Medium concentration with good volume and structure, ripe fruit, silky texture. Well-integrated and fresh.
Food & Wine Pairing:
Ideal with risotto, roasted lean meats, game birds, and ripe cheeses. Serve at 16°–17°C (61°–63°F)
Drink now or hold for 3 to 5 years.
