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The grapes for this wine were sourced from the finest lots of Shiraz from the Max
I, II, and V sectors of our Don Maximiano Estate in the Aconcagua Valley. This
region features an extended dry season with moderately warm summer days cooled
by soft afternoon breezes that blow in from the Pacific Ocean.
The Max I vineyard is located on a hilltop 590 metres above sea level and planted
to a density of 10,000 vines per hectare. Vineyard management includes head
pruning (as is Syrah in the Cotes du Rhone), which reduces the crop load per
plant and produces highly concentrated and well-structured wines.
The Max II vineyard was planted in 1992 on a north-facing slope with loam soils
of colluvial origin. The high concentration of stones reaches as much as 70% of
the soil composition, which ensures low vigour potential along with excellent
drainage, which is extremely favourable for growing Shiraz.
The vertically-trained Max V vineyard has deep, rocky soils with excellent drainage
that produce vines with medium vigour.
The variety of soil types in which the grapes are grown produces wines with varying
structures, flavours, volume, and typicity, which provides diversity of character
and complexity in the final blend.
Altitude: Max I slope (590 m/1,934 f asl); 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 I vineyard: Thin granitic soil. Max II Vineyard: Deep soil of
colluvial origin with a loam to sandy-loam texture and 30-40% stone
compound. Max V Vineyard: Deep alluvial soil with 50% stone
compound. |
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Picking Dates: 4th & 27th of April.
Historic Averages:
Mean Temperature (Oct-Apr): 18.9ºC (66ºF)
Temperature Oscillation (Oct-Apr): 18.5ºC (65.3ºF)
Rainfall (Year round): 250 mm/9.8 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 Shiraz conserved very good levels
of acidity and an aromatic profile of fresh fruit and spice. This was aided by a
warmer-than-normal April, which led to wines with ripe, well-rounded tannins
and good structure. The key to this season 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 rain, 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 Shiraz harvest began with the Max II vineyard in mid-April and ended with the
Max V vineyard on the 22 April. The fruit was hand-picked in small 15 kg cases.
Once the fruit arrived at the winery, the grapes were rigorously hand-selected
on sorting tables to eliminate all plant matter, leaves, and stems to safeguard the
wine’s excellent fruit character. The grapes were de-stemmed, gently crushed, and
transferred to stainless steel tanks, where approximately 4-9% of the juice was
bled off to increase the skin-to-juice ratio for higher tannin extraction and more
concentrated colour and flavour. Fermentation took place at 26-30° C
(79°-86° F). An interesting 12% was allowed to “wild ferment” with native yeasts,
which adds additional complexity to the final blend. This was followed by an
extended post-fermentation maceration at 20ºC (68°F), for a total of 17 to 31 days
of skin contact, depending upon the development of the individual lots. A small
portion of Petit Verdot (3%) was included in the blend to add complexity and
black fruit. All of the lots were aged for 18 months in predominantly new French
oak. Fining occurred naturally during this period of time. |
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Deep and intense ruby red, La Cumbre 2006 offers a concentrated and complex
nose with notes of black fruits, such as blueberries and blackberries that are
elegantly complemented by meaty aromas and sweet spices such as nutmeg and
cloves against a floral backdrop. The palate stands up to the expansive nose with
firm, mouthfilling tannins that provides structure, along with bright acidity that
lends freshness to this wine. A touch of sweetness from the oak and black fruit
extends onto the long and luxuriously soft finish.
Cellaring Potential: Optimum year 2011. |
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Aconcagua Valley |
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97% Shiraz
3% Petit Verdot |
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14.5 % by vol. |
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3.66 |
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5.70 g/l (tartaric acid) |
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2.38 g/l |
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