Tasting Notes 2009
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 April 22nd and May 5th, 2009.
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 28ºC/86ºF. 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 65% new French oak barrels for 14 months during which time it was racked and returned twice. 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 plum, blackcurrant with just a touch of spearmint. In the mouth rich notes of raspberry and bramble dominate. A well integrated oak backbone backed-up by firm yet round tannins leads to a long finish.
Wine Analysis :
