Tasting Notes 2010
Maipo Valley
Vineyard : 100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6 tons per hectare (2.4 tons per acre).
Harvest : Harvest was carried out by hand between the 3rd and 12th of May, 2010.
Vinification : Following harvest the grapes were destemmed and then crushed to tank via a chiller followed by a 5 day cold soak (at 10ºC/50ºF). The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 33ºC/91ºF. During fermentation the vats were pumped-over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 7 days of post fermentation maceration (to give a total of 27 days total skin contact). The wine was then pressed off skins and put to a mixture of new and used French oak barrels (35% new/65% second the third use) for 14 months during which time it was racked and returned twice. After bottling the finished wine was then carefully aged for three months in our cellar prior to release.
Tasting Notes : Bright ruby red in colour, on the nose this wine exhibits lifted notes of dark plum, bramble, black cherry and just a touch of spearmint. In the mouth opulent notes of blackcurrant, expresso bean and raspberry dominate. A well integrated oak backbone backed-up by rich, elegant tannins combine to give a long finish.
Wine Analysis :
