Errazuriz

Errazuriz Max Reserva Cabernet Sauvignon 2019

Chile, Acocagua Valley

Cabernet Sauvignon, Petit Verdot, Syrah

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Description

Bright ruby red in colour with violet hues of medium intensity. The nose has notes of red and black fruits such as raspberries, blackberries and cherries, accompanied by softer tones that are reminiscent of clove, liquorice and bitter chocolate. On the palate, fresh acidity enhances juicy notes of plums, blackberries, a hint of pomegranate and raspberry pastries. Fine-grained tannins lead to refreshing acidity that balances the wine, crowned by a persistent finish.

Awards

91 pts The Wine Advocate Points

James Suckling 92 points

Certifications

The 2016 vintage of our Max Reserva Cabernet Sauvignon displays a bright ruby red

color with violet hues. On the nose, aromas of red fruits, tobacco, cherries and a soft

spicy note, along with dill and peppermint, are all framed by elegant notes of nuts,

chocolate and cloves. The palate delivers sour cherry, raspberry and a fresh blueberry

note, followed by chocolate and nutmeg hints, plus a soft reminiscent of the roasted

coffee bean. A long and juicy wine, with a refreshing acidity, marked by its freshness,

tension, elegance all around the palate, and its fine grained tannins, ending in pleasant

and long finish.

Alcohol

13.5%

Analytical data

dry

2.36 g/l residual sugar

3.54 g/l acidity

3.55 pH

Viticulture

The grapes for our Max Cabernet Sauvignon primarily come from our Max vineyards in the Aconcagua Valley. Located in the interior of the valley, the vineyard soils have a predominantly silty texture and are of colluvial origin. The special conditions of nutrition and drainage of the diverse soils help control plant vigour, producing balanced fruit loads with small bunches and berries.

Vinification

Grapes were handpicked, sorted, destemmed, crushed and placed in stainless-steel tanks for fermentation. The grapes had a total maceration for 8-28 days. Afterwards, the wine was kept in French oak barrels, 30% of them new, for malolactic fermentation and ageing for 12 months.