Don Maximiano Errazuriz founded Vina Errazuriz in 1870 in the Aconcagua Valley, 65 miles north of the
capital, Santiago, Chile. 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.
|After blending, the
wine was stabilized and lightly filtered before bottling. A full-bodied red with concentrated aromas and
flavors of sweet cherries, blackcurrants, fresh red fruit and toasty oak that is nicely balanced by firm
tannins and juicy acidity.
| Wine Advocate 88 points (Dec 2012)
The 2010 Single Vineyard Cabernet Sauvignon is aged for 12 months in mainly French oak of which 20% are new. It has a lifted, espresso-tinged bouquet with fine definition. The palate is medium-bodied with ripe, supple tannins and strong, mocha-tinged notes towards the focused, harmonious finish. This is a fine Cabernet, although it is rather conservative. Drink now-2017. ”
|Estate-grown grapes from vineyards located just a few miles away from the Don Maximiano estate were
hand-picked and fermented in stainless steel tanks. The wine macerated for 12-20 days after
fermentation and then aged in French and American oak (33% new) for 6-8 months.