Vineyard: 100% Carménère from the Rapel Valley cropped at an average of 10.5 tonnes per hectare (4.2 tons/acre).

Harvest: Harvest was carried out by hand between the 15th and 25th of May, 2015.

Vinification: After being hand harvested the grapes were then crushed and destemmed to stainless steel tanks.  The must was then warmed and inoculated with selected yeasts and fermented during 14 days with temperatures peaking at 33ºC/91ºF.  Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 19 days total skin contact).   The wine was then pressed off skins and put to French oak barrels for 10 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.

Tasting Notes: Deep garnet in colour with a crimson hue.  On the nose this wine exhibits heady notes of cloves, boysenberry, tobacco and cedar.  In the mouth an initial attack of red cherry, bacon fat and cinnamon gives way to just a touch of ripe bell pepper.  Round tannins and fresh acidity combine to give good balance and length.

Wine Analysis:
Alcohol:                    14.5%
pH:                          3.58
Total Acidity:        4.8 g/L
Residual Sugar:    3.2 g/L
Volatile Acidity:          0.55 g/L

<!-- [if gte mso 9]>