The different fine grape varieties used in crafting our 2005 The Blend were sourced from specific parcels of our Don Maximiano Estate in the Aconcagua Valley. The Cabernet Sauvignon and Shiraz come from our Don Maximiano vineyards planted on a 5° slope with very well-drained, gravel-sandy-clay soils. The vertically trained, high density vineyards are drip irrigated. Sangiovese, Cabernet Franc and Petit Verdot come from our vineyards in the Aconcagua Valley, complementing the final blend. The Sangiovese is primarily composed of the R24 clone, also called Sangiovesse Piccolo, and features small grapes with intense berry fruit characteristics. It is planted on rocky soils with low vigour potential, good drainage, and as much as 95% stones of varying sizes. Clay provides sufficient structure for the vine roots to grow. Both the massal selection of Cabernet Franc and the clone 400 Petit Verdot are planted on shallow loam soil that lies over a stony and loam matrix subsoil, which provides very good drainage and a large buffer capacity. The vineyards are high-density planted and vertically trellised. Picking Date: Cabernet Sauvignon: April Shiraz: 20th of April Cabernet Franc: 2nd week of April Sangiovese: 7th of April Petit Verdot: 11th of April 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 There was no significant rainfall during the fruit ripening period, and despite a few temperature spikes in February, March and April, high temperatures during the summer of 2005 remained moderate. The average heat summation (October–April) reached 1,717 degree days, which was slightly lower than the historic average of 1,727 degree days. These conditions allowed for the easy evolution of the successive phenological stages –flowering, fruit set, veraison, and ripening. It also encouraged the tannins to mature fully while preserving fresh fruit aromas and flavours. This season’s pronounced diurnal temperature differential (18.5ºC/33.3ºF) produced very intense colour. All of these factors are clearly reflected in the wines, which display generous concentration, fruit intensity, and freshness, and contribute to making this vintage what is generally considered to be the best on record. The characteristics of this outstanding vintage determined the particular style of our 2005 The Blend. While the 2004 vintage showed a complex, elegant and more European style with less body and more subtlety, The Blend 2005 displays remarkable volume and structure with a pronounced fresh ripe fruit aromas and flavours. The Shiraz, Cabernet franc, and Petit Verdot are responsible for the excellent fruit intensity, and the Cabernet Sauvignon contributes firm but ripe tannin structure. Sangiovese added freshness to the blend thanks to its good acidity. Each of the varieties used in this blended wine were carefully hand picked at their peak between late March and early May. The grapes were carefully selected on sorting tables, where all vegetative remains were removed to promote the fruit character in the wine. The must was fermented in stainless steel tanks at temperatures that varied between 24° and 32°C (75° and 90°F), depending on the varietal, level of extraction desired, and seasonal conditions (microbiological load, alcohol potential). The fermentation process included 2 to 3 pumpovers per day with volumes of 0.5 to 1.5 times the tank volume, according to the level of extraction desired. The maceration lasted 21 to 33 days at 20°-26°C (68°-79°F), depending on the development of each individual lot to extract maximum flavour and colour. The wine was aged for 18 months in 100% new oak barrels from a selection of the best French cooperages. Deep cherry-red in colour, The Blend 2005 stands out for the intensity of its lively fruit flavours. It is aromatically complex with remarkably intense aromas of fresh red and black fruits such as raspberries and blueberries. The palate features a bit of toast, light smoke, and meaty notes, along with a touch of black pepper that lends complexity. It is well-structured with soft, round mouth- filling tannins that blend nicely with its fresh, juicy acidity. Although ready to drink now, this wine will continue to age nicely for years to come. Aconcagua Valley 30% Cabernet Sauvignon 35% Shiraz 16% Cabernet Franc 11% Sangiovese 8% Petit Verdot 14.5% by vol. 3.56 5.40 g/l (tartaric acid) 2.43 g/l