Caliterra

Winemaker Comment

This is the second version of this line of Limited Edition wines, with small production lots of Carmenere and Malbec especially selected to complement each other and offer a distinctive alternative to the most discerning consumers. The way these varieties complement each other makes this a natural blend. One is warm, smooth and spiced, the other fruity, crisp and acidic, together producing a very well-balanced wine. Two intensely-colored varieties give this wine its dark and attractive color.
On the nose the blend offers a refreshing complexity, with notes of unidentifiable flowers, fruits from temperate climates, nuts and perfumed aromas of incense that join together in graceful harmony. Mouthfilling and robust on the palate, with alluring flavors that entice you to come back for more. Wonderfully balanced and persistent.

Vintage Note

The 2006–2007 growing season in the Colchagua Valley included a normal winter with above average rainfall in some areas and a significant accumulation of water on lower slopes. In spring, no frost was recorded and rainfall was slightly above normal. Budbreak, flowering, and harvest were delayed in some zones, even though veraison occurred at the normal time. In other areas budbreak occurred as usual, but flowering was delayed a week and veraison by 10 days, though harvesting still fell on normal dates. Summer was considered normal overall, with high radiation and temperatures. Summer high and low temperatures were higher in January, which accelerated the ripening process. March was cold by contrast, with low temperatures below those recorded the previous growing season, which slowed ripening.

Fermentation and Aging

The grapes were hand-picked into plastic trays, destemmed, and then gently crushed and deposited into stainless steel tanks, where they were fermented, starting at 28°C (82°F). Post-fermentation maceration lasted 25 days to encourage extraction of the tannins and thus enhance the structure of the wine. The blend was aged and underwent malolactic fermentation in 75% American and 25% French oak barrels for 14 months to add complexity. Fining occurred naturally as the wine decanted during aging.