On arrival at the winery the grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. The must was then inoculated with selected yeasts and fermented during 12 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were gently punched-down by hand twice daily in order to extract the ideal amount of tannin and color. Following the completion of fermentation the wine was pressed off skins and put to a mixture of new (65%) and second use (35%) French oak barrels where it was then aged for 22 months. During this time it was racked twice: once when it was first sulfured (following the completion of malolactic fermentation) and then once again shortly before bottling. The finished wine was then carefully aged in bottle for three more months in our cellar prior to release.
Intense ruby red in color this wine offers up a nose redolent of cassis, cedar and sweet tobacco. In the mouth a framework of taut, yet elegant tannins give way to flavors of ripe dark cherry, espresso bean and just a hint of nutmeg.
94 pts Wine Spectator Magazine
Red Big, rich and filled with powerful red fruit and savory flavors that are supported by medium-grained tannins. Shows concentrated dark chocolate and creamy notes on the plush and well-spiced finish. Delivers impressive concentration and length. Drink now through 2022. From Chile.—K.M.
90 pts Wine & Spirits Magazine May 2019 Issue