Region: Central Valley
Blend: 100% Chardonnay
Alcohol:13%
Winemaker:Tomás Vial
 
This Chardonnay has a nice yellow color with some pleasant notes of grapefruit and tropical fruits on the nose. On the palate, it has volume and refreshing acidity to enjoy it with seafood and slightly spicy dishes. Ready to drink now.
 
The grapes come from some specific good blocks in cool areas of Central valley. The viticulture management was very strict in order to keep only some bunches with the best exposure to sun, to express the tropical and ripe fruity notes, typical of this variety
 
The soils are loamy-clay soils which give to the grapes more volume and the right humidity to achieve the correct ripeness.
 
The grapes were harvested during the end of February and the beginning of March. The good quality grapes arrived to the cellar very healthy, after a season with very good climate conditions and without rainy days.
 
The juice was fermented in stainless steel tanks for 24 days at 56-59 ºF. Then delicate fine lees work was done to get volume and balance during a period of four weeks. Following that, for one month the wine was aged in new French oak staves to give it a delicate and elegant touch of oak. Malolactic fermentation was stopped to avoid excessive creamy notes.

 

CABERNET SAUVIGNON

Region: Central Valley
Blend: 100 % Cabernet Sauvignon
Alcohol: 13%
Winemaker: Tomás Vial

This attractive violet wine expresses cassis and fresh cherry notes. It has a nice and long finish showing a well-balanced wine with round and ripe tannins. Ready to drink. This wine is an excellent complement to spicy dishes and red meats.

Some blocks of different areas of Central Valley were chosen to express the fruity character of this style of wines. The viticulture management was focused on avoiding vegetal notes and keeping a nice fresh fruit in terms of aromas and mouth-feel.

The soils are loamy clay soils and loamy sandy soils. The sandy soils were harvested before the clay soils because they ripened first. The final blend was made from both components to increase the quality and fruit complexity.

The climate was warm and dry, excellent to produce healthy and ripe grapes that were harvested during March.

The fermentation was done at 78-82 ºF for 10 days in steel tanks and short macerated to produce fruity wines with round tannins.
Soft pump-overs were done to avoid rough tannins and to produce wines easy to drink. The malolactic fermentation was done at 68 ºF in steel tanks.

No oak was used to express the exuberant fruit of these wines.

MERLOT

Region: Central Valley
Blend: 100 % Merlot
Alcohol: 13%
Winemaker: Tomás Vial
 
This Merlot has some cherry and light herbal notes on the nose which gives it some nice complexity. On the palate it is very well-balanced, expressing fresh fruit flavors and medium persistence. Ready to drink. It pairs especially well with light meats.

Some blocks of different areas of the Central Valley were chosen to express the fruity character of this style of wines. The viticulture management was focused on avoiding over-ripe notes and keeping a nice fresh fruit profile in terms of aromas and mouth-feel.

The soils are very different; some loamy clay soils and some loamy sandy soils. The grapes from the sandy soils were harvested first before because they ripened faster. The final blend was made from both components to increase the quality and fruit complexity in the wine.
The climate was warm and dry, excellent to produce healthy and ripe grapes that were harvested during March.

The fermentation was done at 78-82 ºF for 10 days in stainless steel tanks. Short macerated to produce fruity wines and round in tannins. Some soft pump overs were done to avoid rough tannins and to produce wines that are easy to drink. The malolactic fermentation was done at 68º F.

No oak was used to express the exuberant fruit of these wines.

SHIRAZ
 

Region: Central Valley
Blend: 100 % Shiraz
Alcohol: 13%
Winemaker: Tomás Vial
 
This wine presents blackberry and leather notes. On the palate, it is medium-bodied and well-balanced with a fruity and long finish. Ready to drink.

Blocks of different areas of Central Valley were chosen to express the fruity character of this style of wine. The viticulture management was focused to make ripe and healthy fruit.

The soils are loamy clay but well drained to produce excellent and concentrated grapes.

The grapes were harvested during the end of March. The climate was excellent in terms of temperature.

The fermentation was done at 78-82 ºF for 10 days in steel tanks. Short macerated to produce fruity wines and round tannins. Some soft pump overs were done to avoid rough tannins and to produce a wine that is easy to drink. The malolactic fermentation was done at 68 ºF in steel tanks.

We did not use oak to express the exuberant fruit of these wines