Don Maximiano Errazuriz founded Vina Errazuriz in 1870 in the Aconcagua Valley, 65 miles north of the capital, Santiago. Recognizing that this valley, with its hot, dry summers and moist Pacific Ocean breezes was ideal for growing grapes, Don Maximiano sent for the finest clones from France and with tenacity and perseverance transformed this barren land into a world-class vineyard. Today, the tradition of quality lives on with Eduardo Chadwick, the fifth generation of his family to lead this historic estate. Eduardo has overseen the modernization of its winemaking technology while maintaining a distinct identity for its wines. Errazuriz has earned a reputation as one of the premier estates in Chile. Its philosophy is best expressed by Don Maximiano who said, "From the best land, the best wine.” As an estate winery, Errazuriz strives to produce the finest wines by controlling every stage of the process, from grape growing in the Aconcagua, Casablanca and Curico valleys, to harvesting by hand, to winemaking with the most natural techniques. An emphasis is placed on delicate handling, with the aim of producing wines with elegance and complexity. It is this dynamism and passion that has made Errazuriz such an internationally respected producer.
|Medium-bodied with aroma and taste of sweet cherries and blackcurrants. Finishes with firm tannins and bright acidity.
|Wine maker notes
|Winemaker vintages notes. "Spring began in September, with average
temperatures that were 9.6% lower than last
year. With the exception of October and
December, the rest of the season displayed
lower than average temperatures as well.
Harvest began 10 days later than last year,
probably due to the drop in average
temperatures to levels below the historic
average from January to April. There were
1,551 degree days this season, 118 fewer than
in the previous season and 4.6% fewer than
historic averages. The season’s most notable
feature was the slow, even, and gentle
ripening of the grapes, aided by rather
moderate temperatures in March. The grapes
were in excellent condition at harvest time,
leading to wines with very good expression
and concentration, good acidity, and fresh red
and black fruit."
|The grapes were hand-picked, destemmed, crushed and fermented in stainless steel. Fermentation was followed by post-fermentation maceration which lasted 12-20 days depending on the development of each lot. A third of the wine aged for six-eight months in French and American oak, then stabilized and lightly filtered.