Sub-region: Maule Valley
Varieties: Carmenere 60%
Cabernet Sauvignon 40%
Soil: Sandy Loam
Total Acidity: 5 g/L
Residual Sugar: 2g/L
Age of vines: 12 years
Vine management system: Vertical Shoot Positining(VSP)
Density: 5,000 plants/hectare (2,020 plants/acre)
Yield: 10 tons/hectare (4 metric tons/acre)
Harvest method: Hand picked with double selection in vineyard, in second half of April.
Moderately warm temperate climate with a Mediterranean rain regime, with moderately warm summer days (influenced by the coastal mountain range) and cool, humid nights.
These Carmenere and Cabernet Sauvignon grapes come from the Huaquen estate, where the shallow, reddish-brown loam and clay is sprinkled with gravel from the heavily weathered metamorphic rock beneath.
Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching
Fermentation: Starts with active dry yeast (Bayanus);
Temperature: 25 to 28 degrees Celsius (77 to 82 Fahrenheit).
Aging: 12 months in French and American oak barrels.
Appearance: Intense red color with bluish highlights.
Nose: Blackberry, spices, freshly cut wood and cherry liqueur on the nose.
In mouth: Full in mouth, well-structured, with a long finish of toast and brandy
Pairing recommendation: Oxtail in Port sauce.