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2006
GENERAL INFORMATION
The 2005–2006 growing season finally drew to a close after an extended harvest and promises to result in good quality wines
with deep color and intense fruit aromas and flavors. Data from our weather stations indicates that this was a cold, dry season.
The accumulated heat summation measured in degree days (based on 10°C / 50°F) between October 2005 and April 2006 was
lower in all of the valleys (Aconcagua, Casablanca, Colchagua, and Curicó) than it was during the 2005 season and over the
course of the past 7 years. The only exception was in Alto Maipo (Viñedo Chadwick), where both the heat summation and the
season’s mean temperature were very similar to those of the previous season and historic values.
Lower heat summation resulted in a slower progression of the different phenological stages such as flowering, fruit set,
and veraison, as well as an average delay of twelve days in phenolic maturation. In the Aconcagua Valley (Seña and Don
Maximiano), for example, the season’s mean temperature was 18.2°C (65°F), which is .8°C (1.44°F) less than the historic
average.
The primary challenge of the 2006 vintage was the particularly long wait for each variety to reach proper phenolic maturity,
which resulted in higher sugar levels in the grapes. However, a cool, dry summer and an early autumn allowed us to wait
patiently for phenolic maturity, thereby conserving the fruit and allowing good concentration with soft, well-rounded tannins.
The ripening season was rain-free with the exception of a single, low-intensity event in Casablanca (6.8 mm / .27 in.) and a
couple of fronts during the month of April that left moderate-intensity precipitation in Colchagua (21 mm / .83 in) and Curicó
(7 mm / .28 in).
We intervened in each of our vineyards throughout the season with pre- and post-veraison leaf-pulling to improve
microclimatic conditions in the fruit zone, decrease the presence of possible green flavors, and encourage normal phenolic
evolution. This conditioning of fruit zone, along with lower-than-normal precipitation allowed optimal levels of fruit health
at harvest. The viticulture and enological teams were able to use the climatic records to foresee that the 2006 season would
require repeated combing of the vineyards and extensive grape tasting to ensure that each plot was completely ripe. The use
of vigor-map photos was an essential tool for dividing the vineyards into sectors of differentiated maturity and beginning the
harvest in riper sectors of each vineyard while waiting for the remaining sectors to continue ripening.
It bears mention that this vintage’s colder season resulted in red wines with remarkably low pH levels of 3.55–3.65 that
encouraged color intensity and helped create good health conditions. The low incidence of microbial contaminants stimulated
good kinetics during the alcoholic fermentation and prevented problems during malolactic fermentation.
Regarding the harvest volumes, the season showed around a 10% increase of the total production compared with the harvest
2005, both in red and white grapes. The only variety with a significant lower yield was Chardonnay from Casablanca due to the
September frost. At Viña Errázuriz, the total production was 13% higher than 2005, mainly explained by higher volumes in
Sauvignon Blanc. In reds, the increase was only 5,8% compared with the 2005 volumes.
In sum, the secret to this season’s success was based on early recognition of the requirements of a colder season and a timely
decision to drop fruit loads to facilitate ripening, as well as being patient enough to wait beyond the traditional harvest dates of
the different varieties, which was possible thanks to the good health of the grapes due to the dry year and early leaf plucking.
Although it is unlikely that the 2006 red wines will reach the state of perfection of the 2005s because of the bigger berry size
of this season, they already show tremendous aromatic and color intensity, juicy palates with sweet, round tannins and should
lead to good to very good quality. The cooler conditions made this a very good year for white wines, especially for aromatic
varieties such as Sauvignon Blanc, Riesling, and Gewürztraminer, because the lower temperatures allowed long, gentle
ripening and helped maintain acidity and aromas.
ACONCAGUA VALLEY
Heat summation in the Aconcagua Valley during the 2005–2006 growing season was 1712 degree days, which is 5% lower than
the previous season. The harvest season began slowly in late March with Merlot and ended in mid-May with Carmenère, although
the vast majority of the picking was concentrated between the second week of April and the second week of May.
This season’s daily temperature oscillations were slightly narrower than the historic average (18°C/64.4°F vs 18.9°C/66°F),
although the month of March saw a tremendous oscillation that reached 20.4°C (36.7°F), as opposed to the historic average of
18.8°C (33.8°F). This differential probably influenced the high concentration of anthocyanins found in this year’s red wines,
which, when added to the season’s low pHs, result in wines with very vivid, intense colors.
The Merlots had another good season, and the wines show very good color, juicy palates, and round tannins.
The Shiraz is this season’s highlight variety in terms of quality consistency, proving once again just how well-suited it is to the
Aconcagua Valley. The wines stand out for their intense color, sweet palate, classic complex notes of ripe black fruit and spices.
The lots from the western side of the valley, which normally present highly concentrated tannins, produced surprisingly soft
tannins this year.
In spite of this being a cool season, the long hang time produced Cabernet Sauvignon with color intensity, lush palates and good
fruit concentration. Soft, sweet tannins, was the norm.
Weather conditions such as those experienced this season allowed for slow ripening, which along with careful canopy and
irrigation management during the ripening stage were clearly common factors for achieving good fruit expression, round tannins
and elegance.
CASABLAN CAVALLEY
The 2005–2006 season began in late August with bud break in Chardonnay, which is normal according to individual plot records.
Damage from the September 11, 2005 frost essentially affected the Chardonnay because it was the only variety to have already
budded. The result was a 20% reduction in the La Escultura Vineyard Chardonnay yields when compared with the 2005 vintage.
A review of the historic records shows that the accumulated degree days between October and December reached only 85% of the
average for that period. Heat summation from October to April was 1442 degree days, which is 107 degree days lower than that of
the previous season. As a result, the onset of veraison and maturity was twelve days later than average in Chardonnay and Sauvignon
Blanc.
This lower heat summation resulted in slower ripening and a very good conservation of aromas, flavors, and acidity, which should
have a positive impact on the quality of the Sauvignon Blanc. Overall, the wines retained very good acidity (Total Acidity was 6%
higher than 2005) with low pHs (3,25 - 3,4), which lends freshness. They also show very interesting intensity, a broad range of
aromas, and fresh and lively palates. All of the attributes described are the result of a vineyard management that sought to protect
and encourage the complexity of aromas and flavors in the grapes.
The Chardonnay presents good, balanced palates with good acidity. They stand out for the tropical notes that are characteristic of
the La Escultura Vineyard and the freshness of the fruit on the palate.
The Pinot Noir shows good tipicity and fruit intensity, along with surprising color intensity for a varietal not known for this
characteristic. However, we are still waiting for it to develop more volume and softness on the palate.
MAIPO VALLEY(VIÑEDO CHADWICK)
Heat summation at Viñedo Chadwick in Maipo Alto registered 1768 degree days from October to April, which is nearly identical to
the historic average and just 20 degree days lower than it was in the previous season.
Although heat summation and average temperatures did not vary significantly from historic values, there was a major difference in the
way the fruit was harvested this year. Recognizing that the fruit on the morning sun side of the vine ripens more slowly than the fruit
that receives the afternoon sun, we began picking with the afternoon sun side of the first plot on April 22, while the morning sun side
of the same plot was picked a week later. This was essential for reaching the right maturity level in each plot without combining green
or overripe fruit from one side with fruit at its peak of maturity from the other.
The differentiated harvest was complementary to the now-standard division of the property into plots according to vigor and maturity
equivalents through the use of aerial vigor maps. This year the vineyard was divided into 8 lots, 4 of which were then sub-divided into
2 sub-lots by dividing the harvest by the two sides of the canopy, for a total of 12 fermentation lots.
It also bears mention that the fruit was still in perfect condition at the end of the season, with firm, healthy skins and without the
presence of fungi associated with senescence.
Although it is still too early to make a definitive quality evaluation, generally speaking the wines have intense fresh-fruit aromas,
velvety round tannins, and good structure and volume.
“It was a season that stubbornly tested our patience, but that promises good surprises”
Francisco Baettig, Chief Winemaker, Viña Errázuriz
May, 2006
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