The majority of the fruit for the wine affectionately known as ‘The Max’ is sourced from Errazuriz’s premium vineyard at La Escultura in the Casablanca Valley close to Aconcagua itself but a little nearer to the Pacific Ocean. . The deep sandy loam soils here are sufficiently poor to control vine vigour with the cool climate affording freshness and focus to the fruit.
Fermentation takes place in tank but then the wine is aged for ten months ‘sur lie’ in French barrels, adding complexity and roundness. After a very hot mid-summer in early 2010, the weather was milder but not wet at harvest time, perfect conditions in other words; this is a complex wine with a firm citric grip and a mineral substratum to provide an ideal foundation for the riper more tropical elements which are also evidenced.
The extended ageing has contributed a buttery richness, but the natural yeasts ensure that a sense of terroir has been preserved.
Casablanca Valley, Chile
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