Our 2007 Estate Cabernet Sauvignon is sourced from our vineyards in the Aconcagua Valley, just few miles from our flagship Don Maximiano Estate. This region features a Mediterranean climate where the moderately warm summer days and cooling afternoon breezes result in a high diurnal temperature variation (20°C/54°F) in the weeks prior to harvest. This encourages high concentrations of polyphenols (anthocyanins) and creates wines with tremendous colour intensity. Vineyard soils are primarily of alluvial origin from the Aconcagua River, which generally results in very good drainage conditions. This alluvial base is topped with varying depths of colluvial deposits with low to medium vigour potentials. This condition facilitates balanced vegetative growth in the vines and encourages good maturation in the grapes.
Vineyard management includes drip irrigation and cane pruning. Vertical shoot positioning provides the vines with longer solar exposure throughout the season and encourages the development of high quality fruit

Although the 2006-2007 season began with normal temperatures, they dropped to slightly lower than normal between October and December, which did not affect vine growth. An unexpected 50 mm (2 in) October rainfall complicated flowering and resulted in lower yields, especially in Cabernet Sauvignon. The January through April maturation period was colder than in a normal year, which slowed the ripening. The combination of low temperatures, slow ripening, and low yields helped the grapes achieve good character, high quality tannins, and excellent acidity. This was a very good year for Cabernet Sauvignon

The grapes were hand-picked during the month of April and transported to the winery in bins, where they were crushed into stainless steel tanks. Most of the grapes were immediately fermented in stainless steel tanks, although 10% underwent a 10ºC (50°F) pre-fermentation cold soak. Alcoholic fermentation took place at 26-30°C (79-86°F) with 2 pumpovers per day.
Because the grapes for this wine come from different vineyards, post-fermentation maceration times depended upon the development of the individual lots. Most lots underwent 12-20 days of extended skin contact, although a few were left as long as 30 days. Half of the wine was aged in French and American oak barrels for approximately 6 months, which helped round out the wine and contributed to a sweet mouthfeel. After the final blend was made, the wine was cold settled and lightly filtered before bottling.

Classic ruby red in colour, with aromas of red fruit, such as sour cherries and strawberries, accompanied by tobacco, black pepper, and light toast. The medium-bodied palate is juicy, with good structure, friendly tannins, and good acidity.