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Errazuriz Cabernet Sauvignon Don Maximiano 2008

Bottle Size: 750ml Item #: 1661590
This item is not currently available for purchase.

Errazuriz Cabernet Sauvignon Don Maximiano 2008 750ml

Errazuriz Cabernet Sauvignon Don Maximiano

Small amounts of Syrah, Carmenere and Petit Verdot were added to the final blend for complexity. Intense ruby red color. Aromas of cassis, truffles, black fruits, blueberries, black pepper, and chocolate. Black currant and blackberry on the palate with firm tannins, integrated oak and pleasing acidity. This is a well-structured wine with a long finish.

(82% Cabernet Sauvignon/6% Cabernet Franc/6% Petit Verdot/6% Syrah). Grapes were selected from the finest lots from the Don Maximiano Estate – Max II and Max V sectors. Max II sector consists of deep soil with a loam to sandy-loam texture and 30-40% stone compound. Max V sector: deep alluvial soil with 50% stone compound. The grapes were fermented in small steel vats to maximize lees contact. During fermentation, three pump overs were carried out daily and maceration lasted 16-28 days to extract maximum flavor and color. The lots were aged 20 months in new French oak.

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This product is not currently available for purchase.
Errazuriz Errazuriz Cabernet Sauvignon Don Maximiano 2008
BOTTLE SIZE: 750ml
 

Notes on the Errazuriz Cabernet Sauvignon Don Maximiano 750ML 2008

Tasting Notes Small amounts of Syrah, Carmenere and Petit Verdot were added to the final blend for complexity. Intense ruby red color. Aromas of cassis, truffles, black fruits, blueberries, black pepper, and chocolate. Black currant and blackberry on the palate with firm tannins, integrated oak and pleasing acidity. This is a well-structured wine with a long finish.

Technical Notes (82% Cabernet Sauvignon/6% Cabernet Franc/6% Petit Verdot/6% Syrah). Grapes were selected from the finest lots from the Don Maximiano Estate – Max II and Max V sectors. Max II sector consists of deep soil with a loam to sandy-loam texture and 30-40% stone compound. Max V sector: deep alluvial soil with 50% stone compound. The grapes were fermented in small steel vats to maximize lees contact. During fermentation, three pump overs were carried out daily and maceration lasted 16-28 days to extract maximum flavor and color. The lots were aged 20 months in new French oak.