(September, 2016).- Don Maximiano Founder’s Reserve, the flagship wine of Viña Errázuriz, has released its new 2014 vintage worldwide.
For this 2014 vintage, the varietal composition is made up by 68% Cabernet Sauvignon, 18% Carmenere, 9% Malbec and 5% Petit Verdot.
Although the varietal composition of Don Maximiano Founder’s Reserve varies from year to year, the goal is always the same: to craft the finest and most elegant Cabernet-based wine while showcasing the terroir of the Aconcagua Valley, increasing the wine’s complexity. For this reason, different percentages of Carmenere, Petit Verdot and Malbec are added to the final blend.
Francisco Baettig, Viña Errázuriz’s Technical Director, describes the wine as follows: “On the nose, it 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, it is juicy and spicy, while its supple texture supports ripe flavors of red fruit and pastry notes. This wine’s fine-grained tannins provide a framework for the luscious fruit intensity in the finish and excellent persistence.”
The 2014 vintage of Don Maximiano Founder’s Reserve was recognized with 96 points by the international wine critic James Suckling, considered the most influential wine critic in the world according to Forbes. Following his recent visit to Chile, during which he tasted more than 600 wines from different valleys, Suckling published his article entitled “Chile’s Evolving Quality Wine World” in which he described Don Maximiano as follows: “Very cool black currant and blackberry
aromas with hints of flowers. Full body, pretty integrated tannins and a bright and fruity finish. Hints of walnuts and berries on the finish. Chocolate undertone. Better in 2020.”
Along with the release of Don Maximiano Founder’s Reserve 2014, Viña Errázuriz also presented worldwide the new vintages for Kai and La Cumbre.
About Kai 2014
Viña Errázuriz wanted to showcase the finest expression of this red variety by crafting a unique wine of pure Carmenere grown in the Aconcagua Valley. This is the origin of KAI, which means ‘plant’ in Mapudungun, the language of Chile’s indigenous Mapuche people. Launched in 2005, KAI embodies the ultimate expression of Carmenere and brings the unique personality and character of Chile’s emblematic variety to the world.
For this 2014 vintage, the varietal composition of Kai is 95% Carmenere and 5% Syrah. The grapes were selected from the best plots of our Max V vineyard in the Aconcagua Valley, planted with Carmenère vines in 1992 and 1993.
In words of Francisco Baettig, “As a beautiful expression of our unique terroir in Aconcagua, KAI reveals on the nose an inviting spicy profile with notes of black pepper, paprika and floral accents, all framed by hints of sweet spices. Its vibrantly layered, juicy core has a beautiful elegance, revealing a wine with a soft and firm texture, silky tannins and a lively acidity that foresees a long ageing in the bottle.”
Kai 2014 was awarded with 96 points by James Suckling, who described it as “a wine with focus and spice, blackberry and dark chocolate. Black licorice and oyster. Full body, super supple tannins and a savory finish. Gorgeous rich style that has tension.”
About La Cumbre 2014
La Cumbre represents the winery’s desire to craft a wine of the highest quality inspired by the Northern Rhone style and made with the finest lots of Syrah from the Don Maximiano
Vineyard in the heart of the Aconcagua Valley. La Cumbre takes its name from the Spanish word for summit because the grapes originally came from a vineyard at the top of the Don Maximiano hillside estate planted in the L’Hermitage tradition with 10,000 vertically trellised vines per hectare.
This 100% Syrah is described as “deep ruby red with violet sparkles, aromas of blueberry tart, black cherry, rosemary and lavender framed by soft notes of nutmeg and vanilla. On the palate, it is seamless, with pronounced red fruits such as cherry and plum. Its voluptuous texture accompanied by sweet tannins and a refreshing acidity gives energy and nerve to this wonderful Syrah”, as described by Francisco Baettig.
For this new vintage of La Cumbre, Francisco Baettig included fruit from two additional vineyards. The Max V block, which has stony, clay-loam soils that provides the ideal conditions for excellent fruit concentration, and the cool-climate Aconcagua Costa Estate, 12 kilometers from the Pacific Ocean, which enhances the wine’s complexity and freshness.
The 2014 Vintage
The 2014 season in our Estate in Aconcagua Valley was characterized as a moderate and long growing season. The 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. There were a few days of heat during the month of January, but as summer evolved, clusters were meticulously protected to avoid direct exposure to the sun and ensure a higher level of quality. A longer hang time on the vines allowed a slow evolution to its full maturity.
Harvest in our Estate began on March 18th with Petit Verdot and Malbec, and finished on March 26th, while Cabernet Sauvignon begun on March 21st and continued steadily until April 28th. Syrah was picked on March 26th and finished a month later, and finally Carmenere, the latest ripening variety, begun harvest on April 7th and finished on May 7th. Overall there was an average of 15% less yields driven by the cool growing season. However, this resulted in grapes with wonderful level of acidity, vividly preserved flavors and great concentration, particularly in the case of Cabernet Sauvignon.Download PDF