The grapes used in our Cabernet Sauvignon Organics 2007 were sourced from our Max III plot, one of the properties that belong to our Maximiano Estate, which has been under organic management since 2000 and is certified organic by BCS-. K. O. Garantie. The Maximiano Estate is located in the Aconcagua Valley, which has a Mediterranean climate that features an extended dry season with moderately warm summer days cooled by gentle afternoon breezes from the Pacific Ocean. The setting produces very favourable phytosanitary conditions with natural pest and disease control. This piedmont vineyard was planted in 1992 on a 15° north-west facing slope. Vertically trained vines yield 2 kg (4.4 lbs.) of fruit per plant and maintain a fine balance between vigour and crop load to produce concentrated, well-structured, voluminous wines. The high day-night temperature differential average of 18.5°C (65.3°F) in the months leads up to the harvest and enables the production of deeply coloured red wines. CLIMATE : Mediterranean climate with winter rainfall and a long dry                   season. SOIL :        Deep soils with an alluvial base and colluvial surface layer.                   Loam to sandy-loam texture and 20-30% stone compound. SOIL pH :   7.5 HARVEST DATE: : 3rd week of March 2007. HISTORIC AVERAGES: HEAT SUMMATION (Oct -Apr ) : 1,717 degree days (19º C/66.2°F cut-off). MEAN TEMPERATURE (Oct -Apr ) : 18.7ºC/65.7ºF TEMPERATURE OSCILLATION (Oct -Apr ) : 18.5ºC/65.3ºF RAINFALL ( YEAR ROUND ) : 250 mm/9.8 inches The 2006-2007 season registered temperatures that adjusted well to the conditions of a normal year. Heat summations between October and December were slightly lower than normal for the Aconcagua Valley, although it did not affect vineyard growth. The month of October registered 50 mm (1.97 in) of rainfall in Aconcagua, which affected flowering and resulted in a lower final production. Temperatures during the mid-summer (January-April) maturation period were lower than normal, which resulted in a significantly slower ripening period for this region. Assisted by low yields, the grapes reached a good level of maturity in flavours, high quality sweet tannins combined with excellent acidity levels due to the temperatures that were lower than the historic average for the valley. All of the grapes that go into this wine were sorted twice –first to remove imperfect clusters and leafy matter, and again after destemming to ensure that only the most perfect grapes are vinified. The grapes were then transferred to stainless steel tanks and fermented with native yeasts at 26°-30ºC (79°-86ºF). Pumpovers take place three times each day to extract anthocyanins and tannins and increase colour, body, and aromatic and flavour compounds. For the third consecutive year, a percentage of the Cabernet Sauvignon was fermented with Shiraz as a co-pigmentation compound for a blend with distinctive features. The lots were then racked directly to barrels –29% new French and 12% new American oak, the remaining 49% second use– to complete malolactic fermentation. The wine was oak-aged for 12 months. Intense, deep ruby-red in colour. The nose offers sweet notes of vanilla, caramel, and sweet spices, followed by abundant aromas of ripe red and black fruits and licorice. The two profiles will merge into a perfect marriage with time in the bottle. Friendly tannins lend balance and structure to the palate, and fresh red fruit flavours develop with clear notes of toast from oak aging. Balsamic notes and a bit of spice add a final note of complexity to the blend and linger on the long, pleasing finish. Aconcagua Valley 90% Cabernet Sauvignon 10% Shiraz 14.5% by vol. 3.52 5.98 g/l (tartaric acid) 2.91 g/l