An intense nose of red berry fruit, spicy notes and tea leaves leads to an attractive, concentrated palate, with plenty of power up front but a delicacy and finesse despite its full body.
Grapes are from the Apalta vineyard in the Colchagua Valley, currently in the process of being certified biodynamic. It is situated on a north-south exposure, has a river on one side, and hills surrounding the rest of the vineyard like a horseshoe. The Cabernet grapes are from ninety-year old vines planted on soil of colluvial origin, with a high proportion of granite and quartz.
Following a manual harvest, grapes underwent a strict selection, by both bunch and berry, on long sorting tables. Fermentation in stainless steel with wild yeasts lasted for up to two weeks, with skin contact throughout.
The wine was aged for twelve months in French oak, of which just over half was new, and the rest a mixture of second and third use. It was then bottled without fining, and only the lightest of filtrations.
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