About 50% of the wine was fermented in mostly second-use French oak barrels. Temperatures during the fermentation in barrel peaked at 18ºC (or 65ºF). About 40% of the wine underwent malolactic fermentation, before the barrels were sulfited. Bâttonage was carried out monthly for the following 6 months. After a total of 6 months in barrel and tanks the final blend was made and the wine was cold stabilized, filtered and bottled.
91 pts James Suckling
Grown in the Maipo Valley the fruit was harvested in mid-May. Following harvest the grapes were destemmed and then crushed to tank at which point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 32ºC/90ºF. 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 5 days of post fermentation maceration (to give a total of 19 days total skin contact). Fermented on its skins for 3 months, it was then aged for 14 months in new and used French oak barrels during which time it was racked and returned three times. After bottling the finished wine was carefully aged for three months prior to release in order to increase complexity.