Variety:
90% Shiraz, 10% Cabernet Sauvignon.
Origin:
this wine was made with grapes stemming from Viña San Pedro’s best vineyards planted on the slopes of Pencahue, a hilly sector within the Maule Valley. The vineyards are planted on gentle hillsides with moderately deep sandy-clay-loam to clay soils with medium sized stones near to the surface. 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 usual, and the acidity higher, which aided in great color and freshness.
Harvest:
the grapes were hand picked during the second and third weeks of April. Vineyards yields were 10 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 pump-overs per day. Total maceration lasted 20 to 25 days, and 100% of the final blend was aged for 1 year in French oak barrels, 30% of which were new.
Analysis:
Alcohol: 14.41 %
pH: 3.62
RS: 2.8 g/L
TA: 5.46 g/L (C4H6O6)
VA: 0.65 g/L
Tasting Notes:
Color: intense violet red.
Aroma: plenty of fruit, especially black fruits such as blackberries, plums, and cherries, mingled with soft notes of spices, chocolate, and cedar.
Palate: a full-bodied wine, with rich fruit, medium concentration, and ripe tannins. It is very well integrated with the oak and presents a long finish. Drink now or hold for 3 to 5 years.
Food & Wine Pairing:
ideal to pair with red meats, roast lamb, game meats, and ripe cheeses. Serve best at 17°–18°C (63°–64°F).
