These Cabernet Sauvignon grapes were discovered in choice sites in Chile’s Colchagua and Maipo Valleys, then handpicked and hand-selected. The 17-year-old vineyards are planted in clay and alluvial soils. A dry climate and proximity to the Andes produce wide day/night temperature swings, maintaining the grapes’ acidity levels while encouraging full flavor ripening. Grapes are destemmed before undergoing a cold maceration for three days to extract black fruit notes. The must is fermented at 82 to 88°F with three pumpovers per day. After a total of 15 days’ skin contact, the wine is aged in 15% new oak barrels, 50% American/50% French for 5 months.

Aromas of black fruit and vanilla, loaded with flavors of ripe and juicy black fruit, combined with creamy tannins. Beautiful structure and texture framed with touches of chocolate and toffee from the oak.

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