Errazuriz / 2017 Aconcagua Alto Cabernet Sauvignon.

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6 x 75cl Bottle
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Errazuriz / 2017 Aconcagua Alto Cabernet Sauvignon

COUNTRY/REGION: Chile/Aconcagua Valley.

GRAPES: 85% Cabernet Sauvignon, 7.5% Petit Verdot and 7.5% Syrah.

ABV: 13.5%.

Beautiful and bright ruby red colour of medium intensity. The nose displays aromas of ripe red and black fruits, framed by clove and a soft coffee note. The palate offers a dominant note of cassis along with cherry and fresh blueberries, plus a hint of cherry tart. It has a medium structure with fine-grained tannins that provide great support, finishing with great persistence.

VINEYARDS: The grapes for Aconcagua Alto Cabernet Sauvignon are sourced primarily from our Max vineyards in the Aconcagua Valley. Located in the interior of the valley, the vineyard soils have a predominantly silty texture and are of colluvial origin. The special conditions of nutrition and drainage of the diverse soils help control plant vigour, producing balanced fruit loads with small bunches and berries.

VINTAGE: After a winter within the historical ranges in temperatures and precipitations, mild and dry conditions followed during the months of August and September, resulting in higher temperatures and dry soils, setting the stage for an earlier bud break. As spring and summer unfolded, we experienced dry conditions along with steady warm temperatures, particularly during November and January, leading to ideal conditions for an optimal flowering, fruit set and veraison, and a healthy crop. During the spring months we experienced a higher heat summation of nearly 8% more than historical records, that favoured a healthy flowering and fruit set, and was followed by a milder summer. March blessed with a relief in the overall warm temperatures of the summer, allowing the grapes to gently continue ripening, while preserving their acidity and freshness.

WINEMAKING: The grapes were handpicked early in the morning and inspected on a double selection table, crushed, and deposited into stainless steel tanks for fermentation. Total maceration ranged from 8 to 28 days. The wine was aged for 14 months in French oak barrels, 35% of which were new.