The grapes that went into our 2011 Max Reserva Cabernet Sauvignon primarily came from our Max I, II, and V vineyards in the Valle de Aconcagua. The region is known for its Mediterranean climate with moderately warm summer days and cool evening breezes that produce a daily temperature variation that is very beneficial for the development of the polyphenols in red wines. The soils at Max I and Max II are of colluvial origin with a texture that varies from loam to clay-loam with 50% stones. Given their special nutritional and drainage conditions, these soils allow the control of plant vigour so that the vines direct their efforts toward grape production, and this, in combination with the regulation of crop load, helps develop tremendous concentration of aromas and flavours. The balance that the plants continue to achieve over the years allows the grapes to reach their optimal quality in an increasingly harmonious manner.
Cabernet Sauvignon: 1st–3rd weeks of April
Petit Verdot: 2nd week of April
Cabernet Franc: 3rd week of April
Heat Summation (October–April): 18.9°C
Daily Temp. Oscillation (Oct.–Apr.): 18.5°C
Annual Precipitation: 250 mm
The 2010–2011 season was cold and produced low yields, similar in both characteristics to the 2009–2010 season. The difference with respect to the previous season was due to the absence of frosts and the greater instances of precipitation, whose quantity and distribution did not generally reach levels that would affect the health of the grapes. The interior of the Aconcagua Valley registered average temperatures that were lower than historic averages due in large part to a decrease in the maximum temperatures as well as to a decrease in the minimum temperatures with respect to historic averages. The total heat summation was 1,493 Degree Days, 58 DD lower than the previous season and 78 DD lower than the average of the past three seasons.
The grapes were hand picked into 14-kg boxes and transported to the cellar, where they were carefully inspected, crushed, and deposited into medium-volume stainless steel tanks. Alcoholic fermentation took place at temperatures that varied from 24º to 28ºC with three daily pumpovers. After fermentation was complete, the new wine remained on its skins, and depending on the development of the individual lots, total skin contact was 7 to 39 days for optimal extraction of tannins and colour. The final blend was aged for 12 months in French oak barrels, 15% of which were new.
An attractive ruby-red in colour with violet nuances, the nose and palate of our 2011 Max Reserva Cabernet Sauvignon 2011 feature outstanding red and black fruit such as plums, raspberries, and blackberries framed by mint and boldo, along with some toasted notes that recall ground coffee and toast. A light balsamic touch also contributes to the wine’s interesting complexity. This wine offers good structure with fine-grained tannins that are still young and portend good longevity in the bottle.