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Carmenere Blend Gold Estampa 2013
Origin: Marchigüe vineyards. Colchagua Valley, Chile
VARIETIES: 68% Carmenere, 21% Cabernet Sauvignon, 7% Cabernet Franc, 4% Petit Verdot • ORIGIN: Marchigüe vineyards. Colchagua Valley • PRODUCTION: 830 cases • YIELD: 6 ton / ha • SOIL TYPE: granitic soils in a clay matrix of moderate to shallow depth and very good drainage • VINE AGE: planted in 2004 • HARVEST PERIOD: Carmenere May 7 Cabernet Sauvignon April 27 Cabernet Franc April 25 Petit Verdot May 4 • HARVEST TYPE: hand picked • BARREL AGING: 14-16 months in French oak barrels, 35% 1st use, and the remainder is 2nd–3rd use • TECHNICAL DATA Alcohol: 14.5° pH: 3.66 TA: 3.7 gr/lt expressed in sulfurous acid (5.7 expressed in tartaric acid) RS: 2.9 gr/lt Free SO2: 33.6 mg/lt Total SO2: 111.2 mg/lt
ORIGIN: The 2013 Gold Carmenere was made with grapes from Marchigüe. The Carmenere comes from Marchigüe, where the deep and well-drained soils are of granitic origin mixed with clay, which enables balanced and even vine growth that produce grapes of particular complexity. The weather conditions in the Marchigüe sector are influenced by the wind that enters from the coast and are exceptional for the production of red wines with tremendous character and freshness. The 2013 harvest was warm and rain-free, which resulted in earlier phenolic maturation and ensured complete tannin ripening in places as cool as Marchigüe. This season’s Carmenere shows plenty of fruit and an absence of pyrazines. The ability to harvest at the right time was a determining factor in maintaining the quality of the fruit. VINIFICATION: The different varieties were vinified separately. The bunches were selected and underwent a 5-day pre-fermentation cold maceration at 8ºC. Fermentation took place at 26º–28ºC and concluded with a post-fermentation maceration for a period determined by tastings. Malolactic fermentation took place in tanks with controlled temperatures prior to being racked to barrels. TASTING NOTES: Ruby red in color with a bright violet hue. Sweet spicy and fruity aromas recall ripe red fruits and plums over a complex backdrop of truffle and black currant notes. Flavorful and well structured on the palate with complex velvety tannins, fresh acidity, and a sweet and silky finish. BEST CONSUMED: A minimum of 6 months from the bottling date and ideally beginning 2 years after harvest. WINEMAKER: Johana Pereira.