Errazuriz / 2018 Max Cabernet Sauvignon.

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SKU:
EDF1625
Unit:
6 x 75cl Bottle
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Errazuriz / 2018 Max Cabernet Sauvignon

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COUNTRY/REGION: Chile/Aconcagua Valley.

GRAPES: 85% Cabernet Sauvignon, 5% Cabernet Franc, 5% Petit Verdot and 5% Syrah.

ABV: 14%

Bright ruby red colour with violet hues of medium intensity. The nose has notes of red and black fruits such as raspberries, blackberries and cherries, accompanied by soft tone reminiscent of clove, liquorice and bitter chocolate. On the palate, it is a juicy and fresh acidity that enhances the plums, blackberries, a hint of pomegranate and raspberries pastries. It has fine-grained tannins that lead to a refreshing acidity that balances the whole, crowned by an excellent persistence.

VINEYARDS: The grapes for our Max Cabernet Sauvignon primarily come 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 vigor, producing balanced fruit loads with small bunches and berries.

VINTAGE: The season began with considerable water reserves (49% above average records) due to the rainfall from May to October. Spring unfolded with normal temperatures, allowing a very balanced bud break. Flowering reached its peak as normally on November. December concluded with a heat summation 8% higher than average, nevertheless January the heat summation was 4.1 lower than historic with a significant number of cloudy days. February and March scored average temperatures, while April was slightly warmer, wrapping the season with a heat summation that was only 1% higher than average. All these idyllic climatic conditions allowed the season conclude with moderate temperatures, conferring a very balanced ripening and harvesting, as well as ideal sanitary conditions, while enabling complex flavours in the grapes, with a significant number of cloudy days. February and March scored average temperatures, while April was slightly warmer, wrapping the season with a heat summation that was only 1% higher than average. All these idyllic climatic conditions allowed the season conclude with moderate temperatures, conferring a very balanced ripening and harvesting, as well as ideal sanitary conditions, while enabling complex flavours in the grapes.

WINEMAKING: Grapes were handpicked, sorted, destemmed, crushed and placed in stainless-steel tanks for fermentation. The grapes had a total maceration for 8-28 days. Afterwards, the wine was kept in French oak barrels, 30% of them new, for malolactic fermentation and ageing for 12 months.