COUNTRY/REGION: Chile/Aconcagua Valley.
GRAPES: .100% Syrah.
The floral perfume nuance that defines La Cumbre is truly vibrant in the 2013 vintage. This vintage is balanced and harmonious, offering a beautiful freshness. Lavender, violets, blackberries and blueberries captivate the nose. Subtle smoky bacon adds a savoury essence to the wine's signature spicy notes. Its voluptuous texture with its fine grained tannins provide a perfect foil for the intensity and richness of the layered fresh fruit ensuring that it is drinkable now but will age for years to come.
VINEYARDS: The grapes for La Cumbre are sourced from the best lot of our Syrah plantings in our Don Maximiano Vineyard, located in the interior of the Aconcagua Valley, as well as from our Manzanar Vineyards in Aconcagua Costa. Don Maximiano's many microclimates, soil types, elevations and exposures include high density plantings (from 5,500 to 10,000 plants per hectare), high rock component in the soils (up to 70%) assuring low vigour and excellent drainage. Our Manzanar vineyard, located just 12 km from the Pacific Ocean, is a property of 1,047 hectares of rolling hills that produces Syrah of great aromatic intensity, loads of red fruits and high acidity that lends it plenty of freshness and nerve.
VINATGE: A superb growing season characterised by its cool conditions, particularly in the northern and coastal areas of Chile. Spring was marked by cool temperatures and rains concentrated in the month of October that recharged the soils and provided enough water for the plants to grow well early on. Flowering and fruit set occurred later than previous years. However, it was a very good set producing small clusters of concentrated berries. Summer's growing conditions were mild with the exception of the month of February where we experienced higher than average minimum and maximum temperatures which helped to give a needed push to the ripening process.
WINEMAKING: Grapes for La Cumbre are hand harvested in the cool morning hours, double-sorted, destemmed, crushed and then gravity fed into stainless steel tanks. Fermentation of individual lots took place at 26 to 28 degrees spending between 6 and 28 days in tanks. wines are aged in French oak for up to two years, 50% new barrels, then brought together and the final La Cumbre blend is created. The wine is then bottled and laid down for yet another year before release.