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Errazuriz - Don Maximiano - Founder's Reserve 2014
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Blend
68% Cabernet Sauvignon
18% Carmenere
9% Malbec
5% Petit Verdot - Country Chile
- Region Aconcagua Valley
- UPC 0 15643 49497 0
Vintage
The 2014 season in Max Vineyard was characterized as a moderate and long growing season. e season began with a cool and dry spring, including some cold spells in late September, however temperatures rose slightly reaching historical averages.
Bud break began in mid November and was followed by warm weather at bloom. A fairly classic weather pattern set in over the summer time and the vines set a healthy crop. Long weeks of warm weather allowed for a well paced and uniform development of deep berry colors. We experienced a few days of heat during the month of January, but as summer evolved, we began meticulously protecting the clusters to avoid direct exposure to the sun and ensure a higher level of quality. Fruit was able to dangle on the vines for a long time, evolving slowly to its full maturity.
Harvest in our Max Vineyard commenced on March 18th of Petit Verdot and Malbec and jinished on March 26th, while Cabernet Sauvignon begun on March 21st and continued steadily until April 28th. We picked Syrah on March 26th and jinished a month later, and jinally Carmenere, the latest ripening variety, begun harvest on April 7th and jinished on May 7th. Overall we experienced an average of 15% less yields driven by the cool growing season, however this resulted in grapes with wonderful level of acidity, vivdly preserved jlavours and great concentration particularly in the case of Cabernet Sauvignon.
Total heat sumation during the 2013-2014 growing season reached 1,563 Degree Days (DD) which is aligned to the historical average of 1,567 DD, yet 4% higher then previous vintage, mostly driven by higher minimum temperatures.
Bud break began in mid November and was followed by warm weather at bloom. A fairly classic weather pattern set in over the summer time and the vines set a healthy crop. Long weeks of warm weather allowed for a well paced and uniform development of deep berry colors. We experienced a few days of heat during the month of January, but as summer evolved, we began meticulously protecting the clusters to avoid direct exposure to the sun and ensure a higher level of quality. Fruit was able to dangle on the vines for a long time, evolving slowly to its full maturity.
Harvest in our Max Vineyard commenced on March 18th of Petit Verdot and Malbec and jinished on March 26th, while Cabernet Sauvignon begun on March 21st and continued steadily until April 28th. We picked Syrah on March 26th and jinished a month later, and jinally Carmenere, the latest ripening variety, begun harvest on April 7th and jinished on May 7th. Overall we experienced an average of 15% less yields driven by the cool growing season, however this resulted in grapes with wonderful level of acidity, vivdly preserved jlavours and great concentration particularly in the case of Cabernet Sauvignon.
Total heat sumation during the 2013-2014 growing season reached 1,563 Degree Days (DD) which is aligned to the historical average of 1,567 DD, yet 4% higher then previous vintage, mostly driven by higher minimum temperatures.
Vineyard
Sourced from the Max II and V vineyards of the Don Maximiano Estate, which were planted in 1993. The Petit Verdot comes from Max I, planted between 1978 and 1999. The vineyards are planted on 5-25 degree slopes that face north and northeast. The vines are trellised to vertical shoot positioning and are both spur and cane pruned.
Vinification
The must was fermented in small-volume stainless steel tanks to maximize contact between the juice and the skins, using selected yeasts at temperatures that fluctuated between 75 and 82 F. Three daily pumpovers moved 0.5–1.5 times the volume of the tanks, depending on the level of extraction desired in each case. Total maceration time was 9 to 35 days at 75–82 F, depending on the lot. All of the lots were aged for 22 months in French oak barrels, 65% of which were new. Malolactic fermentation, clarification, and stabilization occurred naturally in the barrels.
Wine
Introduced with the 1983 vintage, Don Maximiano was among the first of the new generation of "Super-Chileans." The 2013 is composed of 79% Cabernet Sauvignon, 6% Carmenere, 5% Petit Verdot and 10% Malbec.
Estate
Don Maximiano Errazuriz founded Vina Errazuriz in 1870 in the Aconcagua Valley, 65 miles north of the capital, Santiago. Recognizing that this valley, with its hot, dry summers and moist Pacific Ocean breezes, was ideal for growing grapes, Don Maximiano sent for the finest clones from France and with tenacity and perseverance transformed this barren land into a worldclass vineyard. Today, the tradition of quality lives on with Don Maximiano's descendant, Eduardo Chadwick.
Tasting notes
On the nose, this wine is complex and exhibits rich and ripe aromas of bramble, raspberry and black cherry along with notes of bay leaf, cedar and bittersweet chocolate. On the palate, its juicy and spicy, its supple texture supports ripe jlavors of red fruit and pastry notes. This
wine's jine-grained tannins provide a framework for the luscious fruit intensity in the jinish and excellent persitence.
