Chacai:   65% Cabernet Sauvignon - 35% Carmenère

Chacai is a blend of mountain grown Cabernet hailing from the quebradas or gullies of our San Juan de Pirque vineyard at almost 1,000 meters above sea level. The vineyard's yield is about 1.8 kilos per plant or approximately 6,200 kg/ha.

The cool night-time temperatures of San Juan combined with the late rising sun of the Andean foothills allow the plant's growth cycle to start later in the day and add to the freshness of this mountain fruit. Phenolic maturity comes naturally with lower alcohol after extended hang time on the vine.

The terroir in San Juan is privileged to combine the cracked colluvial quebradas with the influence of the round stoned soils of the alluvial riverbed next the Maipo river.

Winemaking Process:
Once the CHACAI Cabernet Sauvignon grapes are harvested by hand in 12 kg boxes, they are destemmed, crushed, and macerated in stainless steel tanks in small lots of 3,500 liters.
Maceration lasted 12 and 14 days respectively. Maximum temperature during fermentation was 26 C.
After 2-5 days of post fermentation maceration 45% of the wine was aged in French Sylvain and Radoux Barrels for about 16 months.

Tasting note:
This CHACAI 2008 is an exceptional wine. Deep ruby colour with tinges of violet. On the nose there are elegant notes of cassis, dark fruits, tobacco and a hint of smokiness.
In the mouth the wine has notable structure, big shoulders with heaps of concentration.
The fruit is dark and brooding with a round attack firm mid-palate of blueberries and cherries with a long firm silky finish with floral notes.

Food Recommendation: Beef, Game

Cheese Recommendation: Strong Cheeses.