Red Wine Errazuriz - MAX Cabernet Sauvignon - Reserva


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Errazuriz - MAX Cabernet Sauvignon - Reserva
Errazuriz - MAX Cabernet Sauvignon - Reserva

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Technical Info


The inland Aconcagua Valley is a semidesert
region where the hot summer days are
moderated both from the west by the Pacific
and the east by the Andes mountains. The
high day-night temperature differences
slow ripening and help create intensity
of flavors and concentration. The grapes
were specifically grown in three vineyard
blocks with an average age of 25 years,
with two of them containing soils of
colluvial origin, a clay-loam texture and
70% stone composition, and the third block
made up of soils of alluvial origin, with a
loam to clayloam texture with 50% stone
composition. In addition to Cabernet, a
small portion of Petit Verdot (10%) and
Cabernet Franc (5%) rounds out the blend.


Grapes were handpicked, sorted,
destemmed, crushed and placed in open
top stainless steel tanks, where the grapes
underwent a cold maceration for 18 to 25
days before fermentation. Afterwards, the
wine was kept in French oak barrels, 25% of
them new, for malolactic fermentation and
ageing for 12 months.


Maximiano Errazuriz founded Errazuriz in
1870 in the foothills of Mount Aconcagua,
the highest peak in the Andes Mountains and
the Western Hemisphere. Recognizing that
this valley, with its hot, dry summers and cool
Pacific Ocean breezes, was ideal for growing
grapes, he sent for the finest clones from
France and with tenacity and perseverance
transformed this barren land into a worldclass
vineyard. Today, the tradition of quality
lives on with Don Maximiano's descendant,
Eduardo Chadwick.

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