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| Our 2006 Max Reserve Cabernet Sauvignon is sourced from our Max
Vineyards in the Aconcagua Valley, a region with a Mediterranean climate that
features moderately warm summer days and cooling afternoon breezes.
The vines are planted on a 5° slope on well-drained gravel-sandy-clay soils.
Vineyard management includes drip irrigation and cane or spur pruning,
depending on the block. Vertical shoot positioning provides the vines with
greater solar exposure throughout the season and encourages the development
of high quality fruit. Intensive canopy management ensures an excellent ratio
of leaf surface area to crop load.
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Picking Date: April
Historic Averages:
Heat Summation (Oct - Apr): 1,717 degree days (dg).
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 db), reveals that it was
indeed 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 situation 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 Cabernet Sauvignon conserved very good levels of acidity
and aromatic profiles of elegant fresh fruit and spice. The key to that season
was patience in waiting for the right moment to harvest. This was aided by a
warmer-than-normal April, which led to wines with ripe, well-rounded tannins
and good structure.
Although the daily temperature oscillations were not particularly broad, in
the months prior to harvest (March-April), they surpassed the historic average
and approached 36°F, which had a positive influence on the synthesis of
anthocyanins in the grapes and resulted in tremendous color intensity.
Fortunately we were 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 grapes were hand-picked in late April, carefully hand-sorted, and gently
crushed into stainless steel tanks for fermentation at 26-30°C (79-86°F), with
three pumpovers per day. Total maceration time varied from 20 to 30 days,
depending on the development of the individual lots. All lots were aged for 12
months in 52% new oak barrels, 80% French and 20% American.
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| Ruby-red with violet highlights, this wine has a rich nose with intense aromas
of red and black fruits such as cherries, strawberries, and plums that meld
with notes of spice, such as cinnamon, cloves, and vanilla that add a sense of
sweetness and elegance. The palate opens with a pleasing sweet sensation and
soft tannins that result in a lush palate with firm structure. The medium-to-long
finish is complemented by flavors of toffee, caramel, and chocolate, ending with
lovely freshness.
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Aconcagua Valley |
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94% Cabernet Sauvignon
6% Cabernet Franc |
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14.5% by vol. |
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3.58 |
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5.84 g/l (tartaric acid) |
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2.38 g/l |
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