Caliterra

Winemaker Comment

The Malbec vineyard was planted just to have a small amount of another variety. Time has shown us what an accurate decision this was.

The Malbec vineyard, like the other varieties in the Caliterra vineyards, should at this point in time have a well consolidated root system, with an exploration level that is not visible to the naked eye through simple pits. Classic botany has taught us that what one sees of the plant above ground is the same as what lies underground. In the case of cultivated wine grapevines, in addition to the root volume prediction that takes place during the pruning period, the considerable amount of foliage and canes that fall to the ground must also be considered, in a cycle that will repeat itself while our management and nature allow for it.

This is what, among many other things, the passing of years in a vineyard is all about. After 14 years, trunks and roots have reached an ideal matureness in order to assure consistent, high quality grapes over the years, which has been clearly manifested in the most recent versions of this line of wines.

Vintage Note

The Colchagua Valley had a warm 2007–2008 season, with a recorded heat summation of 1,700 degree days, 6.4% above the previous year (1,598 degree days) and 2.4% higher than the historic average (1,660 degree days). The different phenological stages (flowering, fruit set, veraison, and ripening) were affected by the cold, dry winter (average monthly temperatures were lower than the previous season, accumulated more cold hours, and provoked winter frosts), which caused budbreak to occur 10–15 days later, but more uniformly, than in the previous season. The high temperatures recorded in January, February and March quickened the pace of ripening, leading to an early harvest, with a significant decrease in yields among red varieties.

Fermentation and Aging

Fermentation was initiated at 28°C, but the temperature was decreased afterwards in order to avoid excessive extraction of the elements in the skins. The wine was aged in oak barrels during which time malolactic fermentation took place.
Throughout its lengthy development, the tannins were fine tuned and rounded out. Furthermore, a ripeness in its fruit expression was achieved associated to the unique characteristics of the oak it was stored in, thus creating a balance that provides a pleasant finish. Four rackings were performed while this wine was being developed.