Single Bottle - Standard - 750ml
A sleek, open-textured red, with concentrated flavors of dark cherry, red plum and boysenberry that are supported by firm acidity. Shows dark chocolate and plenty of spice notes on the fresh finish, with hints of mint. Cabernet Sauvignon. Drink now through 2020. 800 cases made.
They bring the grapes in a refrigerated truck to the winery in Casablanca, where they produced their top-of-the-range, the 2011 Vinedo Chadwick, which comes from alluvial soil of 18% clay, deep soils with great drainage in a cooler place than Aconcagua. This is their only Maipo Valley wine. The first vintage, 1999, came from the vineyards planted at the house where Eduardo was born and raised. The wine pays homage to his father, who died one year after he replanted the vineyard. The vineyard was lost in the 1970s, but it was a historical place, a gravel soil where they-d had vineyards since 1920. Aged in 77% new oak French barrels for 22 months, this 2011 is pure Cabernet Sauvignon, but in the future, when the other grapes mature, it will contain a small percentage of Cabernet Franc, Merlot and Petit Verdot that they replanted instead of the Carmenere, which has difficulties ripening there. The nose shows hints of complexity, with fresh but ripe red fruit, balsamic notes of black pepper, a layer of toasted, smoky oak notes of coffee that needs to be integrated, and a remarkable absence of herbaceous notes, especially for a cold vintage like 2011. The tannins are extremely fine, silky, and velvety, the flavors are pure and defined, with great intensity and balanced acidity. This doesn-t look like a 100% Cabernet Sauvignon, it-s getting closer to a wine of terroir. This is a great wine that should get even better in the future as the vineyards mature and the mix gains complexity. They produce 8,000 to 12,000 bottles of this wine. Drink 2016-2025. Errazuriz is one of the leading producers from Chile. I first spent a morning in Madrid tasting while talking with owner Eduardo Chadwick and winemaker Francisco Baettig and later visited them in their impressive estate in Aconcagua. They have a large portfolio and also own Arboleda, Caliterra and Sena. There is a clear welcome shift toward more freshness and less wood in their wines. Francisco, who everyone knows as -Pancho,- clearly favors 2013, a very cold and higher acidity vintage, against the warm 2012. (2011 was also cold and 2009 was very warm.) He refers to the availability of better vegetal material in Chile when discussing improvements in the wines. The winery is located in the heart of the Aconcagua Valley, which is warmer and produces wines with lower acidity than Aconcagua Costa, the coastal part of the appellation, 10 to 12 kilometers from the ocean on schist soils where they also have vineyards. In the last few vintages, the focus has been on finesse, harvesting early, looking for a balance between ripeness and acidity and working everything - in all their wineries - by gravity. I loved the freshness of the new Aconcagua Costa wines and the balance and restraint of the Aconcagua reds. These notes compile different tastings and have the background of plenty of vertical tastings of the same label, which provided great context. The Max Reserva range is the higher volume line, from their 700 hectares of vineyards in Aconcagua (they own a grand total of 1,100 hectares!) that are hand-harvested in small boxes. The wines are aged for one year before bottling. The old family property on Maipo was replanted to vineyards in the spring of 1992. Chadwick chose an array of the best field selections of Cabernet Sauvignon (12 hectares), Cabernet Franc (1.30 hectares), Merlot; (1.45 hectares) and Petit Verdot (1.50 hectares). The selection of vine material included the best Cabernet Sauvignon from Maipo and from the Don Maximiano Estate in the Aconcagua Valley. This 15-hectare vineyard is planted in one of the best sections of the Maipo Valley. The Antumapu soils are especially suited for growing red varieties of exceptional quality. These soils have a shallow strata of clay loam over a stone-filled riverbed of alluvial origin.
Confident, smoky aromas of black fruits, quality oak and minerality set up a round, dense, smooth palate that's as elegant as things get in Chile. True Cabernet Sauvignon flavors are spicy, lightly herbal and suggest licorice, cassis and blackberry. On the finish, warm oak, menthol and medicinal flavors call for another few years in bottle. Best from 2016–2023.