The grapes for our Sangiovese Single Vineyard 2005 are sourced from the Max II vineyard at our Don Maximiano Estate in the Aconcagua Valley, a region that features an extended dry season with moderately warm summer days cooled by soft afternoon breezes blowing in from the Pacific Ocean. Daily high-low temperature differentials that average 19°C (65.3°F) in the weeks prior to harvest trigger high concentrations of anthocyanins, which produce wines with tremendous colour intensity. The Sangiovese vineyards were planted in 1994, primarily with R24 clone (also called Sangiovese Piccolo), which features small berries and an intense berry fruit character. A smaller section is planted to the R10 clone and trellised to vertical shoot position. The Sangiovese vineyard is planted on a north-west-facing 5° slope with gravel-sand- clay soils that provide excellent drainage. The vineyard is drip-irrigated, densely planted, spur-pruned, and vertically trellisd. Altitude: Max II (580 meters/1903 ft. above sea level). ClimaAte: Mediterranean with a long dry season and winter rainfall. Soil: Clay-loam with a rocky subsoil. Soil pH: 7.5-7.8 Historic Averages: Heat Summation (Oct-Apr): 1,727 degree days (19ºC/66°F cut-off). Mean Temperature (Oct-Apr): 18.9ºC (66ºF) Temperature Oscillation (Oct-Apr): 18.5ºC (65.3ºF) Rainfall (year round): 250 mm/9.8 inches. During the 2004–2005 season the Don Maximiano Estate recorded 1,717 degree days, which is slightly below the historic average, resulting in a season of moderate temperatures that led to an easy development of the different phenological stages of flowering, fruit set, and ripening. While this delayed harvest dates by approximately one week, it resulted in a season of satisfying temperatures that easily allowed tannins to mature fully while conserving fresh fruit aromas and flavours. The absence of rainfall during the ripening period also played a part in the quality of the fruit. The end result is clearly reflected in the wines, which display generous concentration, fruit intensity, and freshness, leading to making this to be generally considered the best vintage on record. The grapes for the 2005 Sangiovese Single Vineyard were hand-picked in 12 kg boxes and plastic bins to avoid bruising during transport to the winery. The fruit was rigorously hand-sorted to guarantee maximum quality grapes. Some lots were cold macerated prior to fermentation to heighten the fruit characteristics in the wine. The must was inoculated with selected yeasts and allowed to ferment at 26°-30°C. The new wine remained on its skins for and additional 10-30 days, depending on the development of each individual lot to allow maximum extraction of the ripe fruit flavours. The wine aged for seventeen months in a combination of French and American oak barrels (62% new), which lends the wine a beautiful oak character. The wine was cold settled for four weeks in stainless steel tanks and bottled in December 2005. Intense violet-red in colour with delicious aromas of dried fruits, such as prunes and dried peaches, along with fresh fruits such as cherries and figs, complemented by subtle floral notes and a hint of truffle. Oak ageing adds sweet spices, light toast, chocolate, and almonds. Lush and full on the palate with a lively attack, well-balanced acidity, and firm tannins that lend backbone, vibrancy, and volume, ending with a mouth-filling finish that shows complexity and tremendous length. Aconcagua Valley Don Maximiano Estate 100% Sangiovese 14.5% by vol. 3.54 5.63 g/l (tartaric acid) 2.51 g/l