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2007
GENERAL REPORT
The 2006-2007 viticultural season came to an end with a perception that the year was very particular; somewhat odd and heterogeneous in quality and ripening. For Viña Errázuriz it was a very good-quality season with low yields, especially for red varieties.
Our meteorological stations indicate that the season was dry and cold. The accumulated heat summation of the Aconcagua, Maipo, Colchagua and Curicó Valleys during the months of October 2006-April 2007, measured in Degree-Days (Base 10º C), was lower than in the 2006 harvest and that of the historic average of the last 7 years. In the Aconcagua Valley, the mean average temperature of the season was 17.6º C; that is 1.0º C lower than the historic average and 0.7°C lower than the mean temperature of the previous season.
The only exception was the Casablanca Valley, where the heat summation of the season was marginally higher than the value of the former season but lower than the average historic values.
Throughout the season temperature behaviour displayed a marked difference in heat summations compared to the past season. Some months were warmer (October, December, March), others were considerably colder (November and April) while others (January and February) were very heterogeneous with differences among the valleys.
The warm winter favoured an early budding, 7 to 10 days in comparison with the average dates. Good October temperatures caused a slight earlier flowering while the low November temperatures influenced an irregular and prolonged setting, causing “millerandage” problems, explaining this year’s low yields.
The relatively good temperatures during January and February contributed to the ripening of white varieties (especially Sauvignon Blanc). High temperatures during the first two weeks of March (with absolute maximum temperatures rising up to 36°C in Aconcagua, 33°C in Casablanca and 32.5°C in Maipo) facilitated the ripening of the early ripening red varieties (Merlot, Petit Verdot and Cabernet Franc), anticipating what seemed to be an early season. This perception changed due to decreases in temperatures at the end of March and a cold April month, not adding much to heat summation, somehow delaying the ripening of the Chardonnay and very specifically of the mid and late ripening red varieties (Shiraz, Cabernet and Carmenère).
One of the main challenges of this harvest was to perceive the delay in phenolic ripening, generated by falling temperatures which lead to a temperature drop as from the last week of March. Red varieties harvest was delayed 7-12 days with regard to expected dates, forcing us to work by sectors with intensive use of vigour maps, harvesting the riper sectors within each block.
A generalized ripening delay occurred this season compared with traditional harvesting dates, not significant at Viña Errázuriz vineyards due to low yields, restrictive water management (generalized use of the pressure chamber), good canopy management (good ventilation, without excessive exposition of the clusters and good diffuse light) and sectorised harvest (intensive use of vigour maps).
Pluviometry was normal, generating moderate vigours. For this reason, vineyards had enough water from the beginning, delaying irrigation requirements until mid-December. The only relevant rainfall of low to moderate intensity, depending on the valleys, occurred early in the season (16 February) with 10 mm in Aconcagua, 12 mm in Viñedo Chadwick, 20 mm in Casablanca, 35 mm in Colchagua and 36 mm in Curicó. The fruit was still green and due to subsequent canopy management (ventilation improvement) there were no significant effects on the sanitary and quality conditions of the grapes. Low-intensity rains occurred by the end of March from Colchagua to the South (6 mm in total in Curicó) while in April the climate was quite dry (hardly 2 mm of rain in total in Curicó).
Cold conditions of this season resulted in red wines with low pH levels (between 3.55 and 3.65) which provided freshness and favoured the intensity of colours. It also assisted in creating good sanitary conditions, allowing proper kinetics of alcoholic fermentations given the low microbiological contamination load, thus additionally avoiding crosses of malolactic fermentation.
Viña Errázuriz total production was 10% lower than the harvest estimation of January 2007 and 17% lower than the 2006 season. Chardonnay yields were very close to 2006 volume, while Sauvignon Blanc decreased in approximately 13% in comparison with the past season. The greatest fall occurred in the red varieties, with an average reduction of around 20%.
Low yields in red varieties facilitated the ripening process in a generally cold year with dissimilar heat summations, resulting in concentrated, full wines, with good volume, colour and high fruit intensity.
In summary, the low heat summation of the 2007 season was compensated with low yields, intense selective harvest and restrictive water management. To eliminate some drying tannins and reach greater roundness harvest was delayed towards the third and fourth week of April. In comparison, the ending date of the 2007 harvest was very similar to the 2005 season and clearly earlier than in 2006.
Given this season low yields, (small-size clusters and berries) red wines in 2007 exhibit great aromatic intensity and very good fruit concentration, with juicy mouths and round and sweet tannins. The excellent quality of Cabernet Sauvignons, Merlots and Pinot Noirs is already evident. Shiraz exhibited slightly drying tannins until late in the season. Tasting the wines I think they are evolving very well. Carmenère could reveal somewhat greener and/or spicier notes than in other years.
In white wines the more dissimilar opinions are with respect to Sauvignon Blanc from Casablanca. For Viña Errázuriz, the quality is excellent, similar to the one of 2005. The cool year favoured acidity, freshness and aromas en the aromatic varieties such as Riesling and Gewurztraminer. Chardonnay will surprise this year for its freshness, liveliness, roundness and elegance.
ACONCAGUA VALLEY
Average heat summation during the 2006-2007 season in the Aconcagua Valley was 1622 degree-days*, lower in 40 degree-days compared with the past season (1662 degree-days) and in 74 degree-days compared with the historic average (1696 degree-days).
For the early ripening red varieties (Merlot, Cabernet Franc), good temperatures during February and the first two weeks of March (average temperatures of 18,9°C and 18,3°C, respectively), contributed to an adequate evolution of tannins and ripening. Merlot harvest began on March 12th that is 7-10 days earlier than in the 2006 season.
Weather conditions up to that moment lead us to predict an early season. As from the third week of March temperatures dropped significantly, slowing down the ripening development of the late ripening varieties leading to a delay in harvest. In order to avoid a complete hold-up of the harvest, vigour maps were intensively used, harvesting sectors which showed lower vigour and riper areas of each block. As a consequence, small tanks were almost exclusively used between the two last weeks of March and the first two or April. Low yields, restrictive water management and delaying the harvest for 10-14 days allowed reaching an adequate phenolic ripening.
Harvest in the Aconcagua Valley took place mostly between the third and fourth weeks of April, ending with the last lots of Carmenère on May 10th, that is, 10 days before the 2006 harvest.
Merlots presented collapsing or dehydration problems in some of the vineyards. We decided to pick the dehydrated clusters before the healthy fruit was harvested, which was fundamental in the good quality that was obtained. Wines exhibit very good colours and juicy mouths with remarkable fresh fruit characters and absence of any over-ripened notes.
Shiraz fruit showed spicier and somewhat drier notes than what is customary in Aconcagua, requiring waiting beyond the traditional dates for harvest. As I taste, I can see that they are evolving satisfactorily. Barrel cellaring and bottling time will soften the tannins which in Aconcagua are naturally soft.
This year, the crown undoubtedly will be placed on the king: Cabernet Sauvignon clearly excels over the other varieties. Ripe but fresh, with an excellent balance between acidity and structure, great fruit intensity and softer, rounder tannins compared to other years; a perfect blend of power and elegance.
Although it is too soon to acknowledge its true potential, Carmenère exhibited somewhat greener and spicier notes than in other years, probably as a result of the March temperature fall, which may have made the total “burn” of pyrazines more difficult.
CASABLANCA VALLEY
Heat summation from October to April reached 1402 degree-days, slightly higher in degree-days in comparison with the past season, but 58 degree-days lower than the historic average.
This lower heat summation originated a slower ripening process and good aroma, flavours and acidity conditions that should have a positive influence in the quality of the wines. In general, wines maintained a very good acidity with low pHs (3.25-3.4), thus displaying great liveliness.
In Casablanca’s Sauvignon Blanc, quality estimations are dissimilar. For some this won’t be a good year while for others, quality is excellent. Harvest decisions will have an impact in styles. Some wineries harvested the variety early in March mainly based on Brix data. The result is that wines are herbaceous and even green. Others decided to wait to obtain a more significant presence of fruit and diminish the vegetal characters of the season avoiding one-dimensional wines. At Viña Errázuriz we took this strategy and the quality of our Sauvignon Blanc wines can be ranked from very good to excellent, similar to the 2005 vintage.
The 2006-2007 season was very favourable for Chardonnay. Absence of frosts and low yields associated with a cooler year assured their excellent quality, this being probably one of the great years for this variety. Its fresh and citric character, good acidity and phenolic ripening outstand; while its full but balanced mouths render a good perception of elegance.
Together with Cabernet Sauvignon, probably Pinot Noir will be another outstanding red variety of the season. This year, wines exhibit excellent tipicity, good red fruit (strawberries, cherries) intensity and flowers (violets), with juicy, round mouths and absence of bitterness and menthol notes. Its colour surprises us again thanks to good acidities that intensify its red tones.
MAIPO VALLEY
At Alto Maipo where Viñedo Chadwick is located, heat summation was 1597 degree-days, slightly lower than the past season (1612 degree-days) and than the historic average (1614 degree-days).
Although the mean temperature and heat summation could be translated as a cold year, low yields and the use of a pressure chamber for restrictive water management, allowed for excellent global ripening, great concentration, ripe tannins and great fruit intensity. The numbers of fermentation lots, defined by using the already classic vigour maps are 8.
We are probably facing an extraordinary year for the Cabernet Sauvignon (at least in Maipo and Aconcagua). Risking an eventual accusation of being heretic, I’ll dare saying that 2007 it will probably dispute the 2005 season’s quality trophy, at least in Cabernet Sauvignon.
Francisco Baettig
Head Winemaker Viña Errázuriz
May 23rd, 2007
*Heat summation cut off at 19ºC
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