MAX Cabernet Sauvignon 2016
We’ll go out in a limb here and say that this is one of the world’s great values in quality Cabernet Sauvignon and, beyond that, a Cabernet that utterly reflects where it is grown. A perfect package of fresh and savory fruits and spices within a frame of juicy and supple tannins that offer both pleasure and structure.
Maximiano Errazuriz founded Errazuriz in 1870 in the foothills of Mount Aconcagua, the highest peak in the Andes Mountains and the Western Hemisphere. Recognizing that this valley, with its hot, dry summers and cool Pacific Ocean breezes, was ideal for growing grapes, he 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 Don Maximiano’s descendant, Eduardo Chadwick.
The inland Aconcagua Valley is a semi-desert region where the hot summer days are moderated both from the west by the Pacific and the east by the Andes mountains. The high day-night temperature differences slow ripening and help create an intensity of flavors and concentration. The grapes were specifically grown in three vineyard blocks with an average age of 25 years, with two of them containing soils of colluvial origin, a clay-loam texture and 70% stone composition, and the third block made up of soils of alluvial origin, with a loam to clay-loam texture with 50% stone composition. In addition to Cabernet, a small portion of Petit Verdot and Cabernet Franc rounds out the blend.
Grapes were handpicked, sorted, destemmed, crushed and placed in open top stainless steel tanks, where the grapes underwent a cold maceration for 18 to 25 days before fermentation. Afterwards, the wine was kept in French oak barrels, 25% of them new, for malolactic fermentation and ageing for 12 months.
The challenging vintage of 2016 performed different scenarios through the season, with a cool spring and a warmer than average summer. A rainy and cool October was followed by pleasant spring days in November, promoting a healthy flowering and fruit set. At the beginning of the summer temperatures gradually increased, reaching higher than the historical averages. February was warm, with oncoming sunny weather interspersed with cool morning fog, prevailing through to the end of the growing season. All these conditions delivered wines of outstanding vivacity and character.
On the nose, aromas of red fruits, tobacco, cherries and a soft spicy note, along 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. Round, juicy and full, with refreshing acidity, and delightfully soft edges that give a pleasant and long finish.
Cabernet Franc, Cabernet Sauvignon, Petit Verdot
Certified Sustainable. Environmentally friendly processes include using gravity instead of pumps to move wine, controlling temperatures with wind in underground ducts to avoid use of air conditioning, and using solar panels and special window glass to save energy.
Suggested Retail Price
Wine Enthusiast - "Spicy berry-fruit aromas are friendly, with oak poking through. Racy acidity makes this lively at the edges, but there's healthy fruit in the middle. Flavors of boysenberry, cola and allspice finish light, which is fitting for this cool, rainy, challenging vintage."
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