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The grapes for our KAI 2007 are sourced
from the finest lots of Carmenère from our Max Vineyards in the Valle de Aconcagua, 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. 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 proper fruit set, control of vigour, and the production of wines with impressive concentration, colour, and volume. We pick our Carmenère quite late in the season to ensure a higher concentration of ripe fruit flavours. The high average daily 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. Selective leafpulling, an essential technique for reaching
ideal tannin maturity and maximizing fruit aromas and flavours, is done 5 or 6 weeks prior to harvest to allow the autumn sunlight to
penetrate both sides of the canopy and reach the fruit zone, which helps to prevent any herbaceous aromas and allows the ripe fruit characteristics of the grapes to develop fully.
Altitude: Max II (580 m/1,902 f asl);
Max V (600 m/1,968 f asl).
Climate: Mediterranean with a long dry season
and winter rainfall.
Soil: Max II: Deep soils of colluvial origin
with a loam to sandy-loam texture and
30–40% stone compound.
Max V: Deep alluvial soils with 50%
stone compound.
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Picking Dates:
· Carmenère: 2nd week of May
· Petit Verdot: 3rd week of April
· Syrah: 21st of April
Historic Averages:
· Mean Temperature (Oct–Apr):
18.9ºC/33.3°F.
· Temperature Oscillation (Oct–Apr):
18.5ºC/33.3ºF.
· Rainfall (Year round): 250 mm/9.8 inches
The 2006–2007 season registered overall temperatures that corresponded quite closely to those of a normal year. Restrictive water management, low yields, and delaying the harvest by 10–14 days allowed the grapes to reach good levels of maturity and reach phenolic ripening with very high quality sweet tannins, rich flavours, and excellent acidity. In October, 50 mm (2 in) of rain fell in Aconcagua, which affected flowering and thus decreased the final production. January temperatures were lower than the historic average, and February had an average temperature of 18.9°C/66°F. The average temperatures during the first two weeks of March was 18.3°C/33°F, which contributed to the proper evolution of tannins and ripening. Temperatures dropped significantly from the third week of March onward, which slowed the development of ripening and led to a delay in harvest. In order to avoid a full stoppage of the vinification process, vigour maps were used intensively to harvest sectors that showed the ripest areas within each block. Given this season’s low yields, (small-size clusters and berries) the red wines from 2007 exhibit great aromatic intensity, very good fruit concentration, juicy palates, and sweet, well-rounded tannins. The 2007 vintage will go down in history as a very fresh an elegant year that brought a bright acidity and round ripe tannins to the red wines. |
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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). 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. Carmenère and Syrah had a long 28 to 30 days of skin contact, while the Petit Verdot remained on its skins for 6 days of maceration. Small portions of Syrah and Petit Verdot (7% each) were included in the final blend for greater complexity and depth to add layers of flavour to the blend. The Syrah 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. The new wine was then racked directly to 100% French oak barrels, 95% of which were new, and aged
for 18 months.
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| Deep, intense purplish-red in colour, with ripe black fruit complemented by subtle notes of chocolate, tobacco, and sweet spices on the nose. The palate is very soft due to the ripeness of the firm tannins and an acidity that bodes well for excellent longevity. Today this youthful wine is voluptuous and very expressive, particularly of blackberries, roasted red bell pepper, fresh ground white
pepper, truffle, and sweet spice. The finish is long, velvety, and very elegant. |
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Aconcagua Valley |
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100% Carmenčre
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14.5 % by vol. |
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3.51 |
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5.72 g/l (tartaric acid) |
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2.39 g/l |
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