 |
 |
Our 2007 Max Reserva 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
hills with a 5° slope and very good drainage
due to the soil’s sandy clay texture. Vineyard
management includes drip irrigation and
vertical shoot position of the vines, which
offers longer solar exposure throughout the
season and encourages the development
of high quality fruit. Intensive canopy
management includes cane or spur pruning
depending on the block, leaf plucking, and
other techniques that ensure an excellent leaf
surface area to crop load ratio.
Climate: Moderately warm summer days and
cooling afternoon breezes.
Soil: Sandy-clay texture with
good draimage.
|
|
 |
|
Picking Date: 4th week April – 1st week
of May
Historic Averages:
Mean Temperature (Oct - Apr): 18.9ºC /
66ºF
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. In October, 50 mm
(2 in) of rain fell in Aconcagua, which affected
flowering and decreased the final production.
January temperatures were lower than the
historic average, while February and the first
half of March had average temperatures
of 18.9°C and 18.3°C respectively, which
contributed to an adequate evolution of
tannins and ripening. The temperatures
dropped significantly during the third week of
March, which slowed the ripening process and
delayed the harvest. To prevent a complete
halt in production, vigour maps were used
intensively to harvest sectors with lower vigour
and riper areas within each block. Low yields,
restrictive water management, and the 10-
14-day delay in harvest allowed the grapes to
ripen thoroughly with good levels of phenolic
maturity in the form of sweet, ripe, and
very high quality tannins, while maintaining
excellent acidity.
|
|
 |
|
| The grapes were hand picked in late April-early
May, then carefully selected on sorting tables
and gently crushed into stainless steel tanks
for fermentation at 26º-30°C (79º-86°F) with
three pumpovers per day. Upon completion of
the fermentation, the new wine was left on its
skins for an additional 12 to 30 days, depending
on the development of the individual lots, for
optimum extraction of tannins and colour. All
lots were aged for 12 months in 44,5% new oak
barrels, 60% French and 40% American.
|
|
 |
|
|
Bright ruby-red in colour with an intense and
attractive nose that features aromas of ripe red
and black fruits with a balsamic, spicy edge. The
palate is juicy and well-balanced with tannins
that are firm yet friendly. The fruit is echoed on
the palate, where it melds beautifully with spicy,
chocolaty notes from its oak aging. Ends on a
pleasingly balanced finish.
|
|
|
|
|
 |
91% Cabernet Sauvignon
6% Cabernet Franc
2% Petit Verdot
1% Shiraz |
|
|
 |
Aconcagua Valley |
|
|
 |
14.0% by vol. |
|
|
 |
3.48 |
|
|
 |
6.00 g/l (tartaric acid) |
|
|
 |
2.80 g/l |
|
|
|
|
|
