Winemaker: Grant Phelps
Appellation: Maipo Valley
Varietal: Cabernet Sauvignon
Yields per Acre: 3.5 tons/acre
Wood treatment: 100% French Oak.
Length of barrel maturation: 13 months
Alcohol: 14.5%
pH: 3.64
Total Acidity: 5.5 g/L
Residual Sugar: 3.6 g/L
Volatile Acidity: 0.59 g/L
Viticular Practices: 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 to extract the ideal amount of tannin and color.
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).
The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 10 months during which time it was racked and returned three times.
After bottling the finished wine was carefully aged for three months prior to release to increase complexity.
100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 9 tons per hectare (3.6 tons per acre).
Winemakers Notes:
Dense ruby red in color.
On the nose this wine exhibits lifted notes of rum & raisin and dark chocolate with just a touch of spearmint.
In the mouth fresh acidity gives way to opulent notes of blackcurrant, expresso bean and cedar.
A well-integrated oak backbone combines with svelte, elegant tannins to give a long, textured finish.
COUNTRY OF ORIGIN
With the desire to produce a blend that expresses the best that these two grapes has to offer, we chose this Blend of Terriors, where the typical characteristics of each varietal and the influence of each vineyard complement themselves.
