COUNTRY/REGION: Chile/Aconcagua Valley.
GRAPES: 45% Syrah, 29% Carmenere, 8% Cabernet Sauvignon, 8% Grenache and 5% Mourvedre.
This blend shows an intense and deep ruby red colour with violet hues. On the nose it displays floral notes reminiscent of violets, then the red fruit appears, raspberry and pomegranate, all elegantly accompanied by soft notes of fine pastry and nuts. The palate is balanced and juicy, with round and elegant tannins. It is lively and has tension, which predicts excellent ageing potential. Very long and persistent on the palate.
VINEYARDS: The grapes for MAX VIII come from a selection of the different vineyards in the Aconcagua Valley, where climatic conditions, soil, topography, exposure and height vary thanks to the transversal position of the valley in the Chilean geography. The climate goes from a cool climate, close to the coast (40 km) to a Mediterranean climate, more inland from the valley (70 km) thanks to the presence of the cool breezes from the Pacific Ocean that finally decreases at the foot of the Andes Mountains. The soils of the vineyards change their texture due to their different geological origins, in a range that goes from alluvial soils formed by deposits of the Aconcagua River, to colluvial soils originated from rocks from the slopes. The special conditions of nutrition and drainage of these different soils help to develop the varieties of this blend, producing balanced grapes for this wine.
VINTAGE: The 2017 vintage in the interior of the Aconcagua Valley will be remembered by the hot temperatures recorded throughout the season. Nevertheless, we were able to manage this scenario favourably by careful irrigation management in our vineyards, increasing the water supply during the hottest periods and by harvesting significantly earlier. Bud break got ahead of our records given the higher temperatures recorded during this month. Flowering also got ahead of historical dates in 10 days. As temperatures settled in December, concluding with a heat summation similar than historic, veraison adjusted to our records. Higher heat summations than average during the summer months, along with low yields due to the cold 2015 spring, set up the stage for a historically early harvest.
WINEMAKING: Harvest by hand. Cold maceration at 8 -12 °C, 3 - 7 days in stainless steel tanks. Alcoholic Fermentation at 23 - 28¼C, 5 -10 days in stainless steel tanks plus 10 - 30 days of extended grape solids contact period. Aging in 225L oak barrels for 20 months.