Deep, dark red in color with lush flavors of cherries, blackcurrants, blackberries, cedar, and a bit of black tar. It shows a tremendous concentration of flavors and a smooth, almost silky texture framed by a firm tannic structure that truly stands out at the beginning of the long finish.
Grilled, roasted, or braised red meats and game in sauces that have a bit of acidity, with tomato or wine or with herbs such as rosemary, thyme, and bay leaf. A perfect wine for most cheeses.
Winemaker: Marcelo Papa.
Vineyard: El Mariscal and Don Melchor Vineyards D.O. Puente Alto, Alto Maipo Valley.
Vineyard description: El Mariscal vineyard is 600 meters above sea level and is made up of 52.95 hectares, of which 46.23 correspond to Cabernet Sauvignon, 4.52 to Cabernet Franc and 2.20 to Petit Verdot; and it has a density of 5,500 plants/ha, vines that come from mass selection and are mostly on loam. Meanwhile, Don Melchor vineyard is 650 meters above sea level and is made up of 125.96 hectares, of which 112.67 correspond to Cabernet Sauvignon, 1.28 to Cabernet Franc, 2.45% to Merlot, 1.28 to Petit Verdot and 8.28 to ground in rotation. It has a density of 2,000 to 4,000 plants/ha, and the new one (20%), planted between 2004 and 2017 and with a density of 8,000 plants/ha. The vines come from pre-phylloxera mass selection and are on loam.
Plantation year: 2000.
Soil: The vineyards are located in the Puente Alto denomination of origin, on the northern bank of the Maipo River, specifically on the river’s third alluvial terrace, which is one of the oldest and that instills great character and elegance to the wines that come from there. The soils are of alluvial origin, rocky, poor in nutrients, and highly permeable due to the amount of gravel in the subsoil, which enables excellent drainage.
Climate: Semi-arid Mediterranean with a strong influence of the Andes Mountains. This is the coldest part of the Maipo Valley. Its pronounced daily temperature oscillation of approximately 18oC extends the grape ripening process, concentrating and intensifying its aromas.
Harvest: Third week of March and first week of April.
Vinification Cellar: Puente Alto Cellar.
Vinification: Upon arriving at the winery, the grapes are destemmed and crushed for fermentation, which takes place in closed stainless steel tanks with daily pump overs throughout the entire 10-day process. The new wine remains in contact with its skins for approximately 10 days, when it is devatted
and malolactic fermentation is allowed to take place naturally.
Aging: 16 months in French oak barrels. (25% new and 75 % second use).
Aging potential: 10 years.
Cabernet Sauvignon 84%
Cabernet Franc 12%
Petit Verdot 4%
Bottling Date: October 2021
Alcohol: 14.6° vol%
Total Acidity: 4.77 g/L
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