CHACAI 2008 (85% Cabernet Sauvignon – 15% Cabernet Franc)

Chacai is a blend of mountain grown Cabernet y Cabernet Franc hailing from our San Juan de Pirque vineyard at almost 1,ooo metres above sea level. The vineyard is privileged to combine the round stoned soils of the alluvial river bed of the Maipo River with a partial intrusion of cracked colluvial stones from the Andean gullies above. The vineyard’s yield is about 1.8 kilos per plant or aproximately 6,2oo kg/ha.

The cool night-time temperatures of San Juan combined with the late rising sun of the Andean foothills allow the plant’s growth cycle to start later in the day and add to the freshness of this mountain fruit. Phenolic maturity comes naturally with lower alcohol and greater conplexity after extended hang-time on the vine.

Winemaking note

Once the Chacai Cabernet  grapes are harvested by hand in 12 kg boxes, they are destemmed, crushed, and macerated in stainless steel tanks in small lots of 3,5oo litres. Maceration lasts 12 to 14 days strictly depending upon daily tasting. Maximum temperature during fermentation is about 26 C. After 2-5 days of post fermentation maceration half of the wine is aged in new Sylvain and Radoux Barrels for about 16 months and the rest in second and third use [more neutral] barrels.

Tasting note

Deep ruby colour with tinges of violet. On the nose there are elegant notes of cassis, dark fruits, tabaco a hint of smokiness and a floral note. In the mouth the wine has notable structure, big shoulders with heaps of concentration. The fruit is dark and brooding with a round attack firm mid-palate of blueberries and cherries with a long firm silky finish with texture.

Technical Specification

• Harvest date: May 7 & 9 th  2008
• Harvest Method:  manually in small cases of 12 kilos
• Production: 3,914 bottles
• Alcohol: 13,9% Vol
• Residual sugars:  2.83 g/l
• pH: 3.48
• Total acidity: 5,9 g/l