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The grapes for our KAI 2006 are sourced from the finest Carmenère lots of our Don Maximiano Estate in the Aconcagua Valley, a region that features an extended dry season with moderately warm summer days cooled by the soft afternoon breezes that blow in from the Pacific Ocean. The high average diurnal temperature variation (19°C / 34.2°F) in the weeks prior to harvest trigger high concentrations of anthocyanins, which results in wines with tremendous colour intensity. The Don Maximiano Estate Carmenère vineyards (Max II and Max V sectors) were planted in 1992–1993 and are trellised to vertical shoot position.
Because Carmenère is a highly-vigorous varietal, it is especially important to balance the crop load. The average yield is approximately 1.5-2 kg (3-4.4 lbs) per vine, which allows for proper fruit set, controls vigour, and produces wines with impressive concentration, colour, and volume. This variety has a natural concentration of pyrazines that produce green pepper characteristics when the fruit is not allowed to ripen fully. We therefore pick our Carmenère quite late in the season to ensure a higher concentration of ripe fruit flavours.
Selective leaf-pulling 5 or 6 weeks prior to harvest allows the autumn sunlight to penetrate both sides of the canopy and reach the fruit zone, which helps prevent any green, herbaceous aromas and allows the grapes’ ripe fruit characteristics to develop fully. This technique is crucial for reaching ideal tannin maturity and maximizing fruit aromas and flavours.
Altitude: Max II (580 m/1,902 f asl); Max V (600 m/1,968 f asl).
ClimaAte: Mediterranean with a long dry season and winter rainfall.
Soil: Max II vineyard: Deep soil of colluvial origin with a loam to sandyloam
texture and 30-40% stone compound.
Max V vineyard: Deep alluvial soil with 50% stone compound.
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PicCking daAte: Carmenère: 9th & 17th of May; Petit Verdot: 5th of April;
Shiraz: 24th & 27th of April.
Historic Averages:
Mean temperature (Oct-Apr): 18.9ºC/66ºF
Temperature oscillation (Oct-Apr): 18.5º C/33.3ºF
Rinfall (year round): 250 mm/9.9 inches
Comparing the monthly temperatures from October 2005 to April 2006 (1,681 dg)
with the previous 2004-2005 season (1,717 dg), reveals that it was a cold season.
The difference was evident by December, when the average high temperatures
dropped to approximately 4°F below the historic average for that month. This delayed
the onset of the different phenological stages (elongation of shoots, flowering, fruit set,
and veraison) by approximately 10 days, which in turn led to a slower ripening process.
As a result, the 2006 Carmenère conserved good acidity and a ripe aromatic profile of
black fruit and sweet spice. This was aided by a warmer-than-normal April, which led
to wines with ripe, well-rounded tannins and good structure. The key was patience and
waiting for the right moment to harvest.
Although daily temperature oscillations were not particularly broad, they surpassed the
historic average and approached 36°F in the months prior to harvest (March-April), which
had a positive influence on the synthesis of anthocyanins in the grapes and resulted in
tremendous colour intensity. Fortunately the season was not affected by precipitation,
except for a half inch of spring rain in November that did not alter the health conditions
of the vineyard
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The hand-picked grapes were carefully selected on a sorting table and then deposited
into stainless steel tanks for fermentation at 26° to 30°C (79-86ºF). A considerable 18%
of the fermentation took place with wild yeasts to promote greater complexity in the
final blend. Regular pumpovers (3 per day) were conducted to keep the cap moist and
extract anthocyanins, tannins, and aromas from the skins, which contribute the desired
colour, structure, and aromas to the finished wine.
Aerative pumpovers were used throughout fermentation, especially with Carmenère, to
help the polymerization of reactive tannins, eliminate herbaceous traces, and encourage
colour set to enhance the already excellent expression of the wine’s fruit character. The
wine had a long 28-32 days of skin contact. The new wine was then racked directly to
100% new oak barrels (83% French and 17% American) and aged for 16 months.
Small portions of Shiraz (4%) and Petit Verdot (7%) were included in the final blend
for greater complexity and depth by adding layers of flavour in the blend. The Shiraz
contributed black fruit and complemented the sweet tannins, while the Petit Verdot added
structure, spicy character, and raised the sense of freshness due to its pleasing acidity.
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Gorgeous, deep violet-red in colour, this wine combines the aromas of ripe black fruit
and enticing spices such as black pepper and ginger, as well as subtle notes of truffles,
cocoa, and roasted coffee. The intense nose gives way to a lush, well-rounded palate
with remarkably soft and ample tannins that lend a silky mouthfeel. Black fruit flavours
are confirmed on the palate and extend on into its long, sweet finish.
Cellaring Potential: Optimum year 2011. |
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Aconcagua Valley |
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87% Carmenère
9% Petit Verdot
4% Shiraz |
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14.5 % by vol. |
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3.68 |
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5.72 g/l (tartaric acid) |
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2.39 g/l |
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