The grapes for this wine were sourced from the finest lots of Syrah from the Max I, II, and V sectors of our Max Vineyards in the Valle de Aconcagua. This region features an extended dry season with moderately warm summer days cooled by gentle 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. The vines are head trained (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 Syrah. 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)
Climate: Mediterranean with a long dry seasonand winter rainfall.
Soil: Max I: Thin granitic soil.
        Max II: Deep soil of colluvial origin with a loam to sandy-loam texture and 30–40% stone compound.
        Max V: Deep alluvial soil with 50% stone compound.

Picking Dates: 18th April to 7th May.
Historic Averages:
· Mean Temperature (Oct–Apr):
18.9ºC/66°F.
· Temperature Oscillation (Oct–Apr):
18.5ºC/33.3ºF.
· Rainfall (Year round): 250 mm/9.8 inches
Picking Dates: 18th April to 7th May.

Historic Averages:
· Mean Temperature (Oct–Apr):
18.9ºC/66°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 quiteclosely to those of a normal year. Restrictive water management, low yields, and delayingthe harvest by 10–14 days allowed the grapes to reach good levels of maturityand 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, whichaffected flowering and thus decreased the final production. January temperatureswere lower than the historic average, and February had an average temperature of18.9°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 avoida full stoppage of the vinification process, vigour maps were used intensively to arvest 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.