Variety:
90% Merlot, 10% Cabernet Sauvignon.
Origin:
This wine is made with the best Merlot grapes from the Viña San Pedro vineyards in the Cachapoal Valley. The vineyards are planted in the piedmont of the Andes Mountains on clay soils with 5°–15° slops. 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 helped both in color and freshness.
Harvest:
The grapes were hand picked during the first week of April. Vineyard yields were 9.6 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: 14.07 %
pH: 3.59
RS: 2.98 g/L
TA: 5.58 g/L (C4H6O6)
VA: 0.58 g/L
Tasting Notes:
Color: Intense ruby red.
Aroma: Presents a very aromatic, fruity nose that primarily features red fruits that combine with subtle aromas of toast, toffee, and vanilla from the French oak aging.
Palate: Good fruit on the palate, well-rounded with good body, ripe and well-balanced tannins that lead the wine to a long finish.
Food & Wine Pairing:
Ideal with cured hams such as Serrano ham or Prosciutto, game birds, venison, risotto, and soft, ripe cheeses. Serve at 16°–17°C (61°–63°F) Drink now or hold for 3 to 4 years.
