Carménère: 70%

Cabernet Sauvignon: 21%

Merlot: 7%

Petit Verdot: 2%

Located 170 km southwest of Santiago in the Colchagua Valley, the vineyard has a rare north-to-south exposure.

The Tinguiririca River and surrounding Coastal Cordillera form a horseshoe-shaped amphitheater that moderates sunlight and temperature.

This ensures balanced vine development and slow ripening. :contentReference[oaicite:2]{index=2}

Semi-dry Mediterranean climate with winter rainfall (~550 mm) and long dry summers.

Warm days and cold nights create strong thermal amplitude, enhancing color, tannins, and acidity.

Slow maturation results in concentrated wines with long aging potential. :contentReference[oaicite:3]{index=3}

Colluvial granitic soils with clay layers contribute to structure and complexity. :contentReference[oaicite:4]{index=4}

Winter 2012 was dry and cold, with warmer and more humid conditions in June.

Spring rains were concentrated in October, while summer was cooler and more humid than usual.

December saw unusually high rainfall, replenishing water reserves.

Ripening was slow and balanced, requiring careful monitoring before harvest. :contentReference[oaicite:5]{index=5}

Organic and biodynamic vineyard management (CERES and DEMETER certified).

Includes pre-phylloxera vines planted in 1920.

High-density planting (5,400–6,666 plants/ha) with low yields (2,000–3,000 kg/ha).

100% hand-harvested. :contentReference[oaicite:6]{index=6}

100% hand-destemmed grapes processed with gravity flow.

Fermentation with native yeasts:

• 77% in French oak vats (75 hl)

• 23% in new French oak Bordeaux barrels

Skin contact up to 5 weeks.

Malolactic fermentation occurs in barrels. :contentReference[oaicite:7]{index=7}

Aged 28 months in 100% new French oak barrels (225L).

Coopers include Saury, Taransaud, Seguin Moreau, Demptos, Sylvain, and Radoux.

Mostly medium toast.

Not fined, cold stabilized, or filtered. :contentReference[oaicite:8]{index=8}

Color: Deep ruby red with purple edges

Nose: Blackberry, blueberry, cassis, dry figs, with clove, black pepper, and lavender

Palate: Intense, smooth, silky structure with black fruit and a long slightly smoked finish

:contentReference[oaicite:9]{index=9}

Decant for at least 1 hour or age further. Serve at 17°C.

Pairs with wagyu, deer, boeuf bourguignon, and rich dishes. :contentReference[oaicite:10]{index=10}

BBPH pairing ideas: Wagyu, lamb, truffle dishes.

Bottled: October 20–23, 2015

Production: 4,808 cases