Wine Maker Notes
Grande Reserve 2010 has a beautiful ruby red robe and terra cotta hues. Plum, cherry and ripe blackberry aromas combine with licorice, black pepper, cocoa, chestnuts, and graphite notes. A complex, elegant and captivating wine.Grapes for wine have been produced at Los Vascos since the mid-eighteenth century. Today’s vines are the product of the selective multiplication of plants originally brought from pre-phyloxera 19th Century from France. The vision of Domaines Baron de Rothschild (Lafite) to expand their estate took them to South America in 1988, becoming the first French viticultural investment in modern Chile. Los Vascos was chosen after careful review of existing vineyards, their soils and climates. Since then, a comprehensive modernization and investment program has been undertaken, oriented towards the production of fine wine using and adapting the viticultural experiences of Bordeaux and other areas where the group is present.Los Vascos is located in Valley de Caneten (Colchagua), a closed valley in the central zone of Chile, approximately 40 kilometers from the sea. The valley provides a perfect microclimate for high quality viticulture, with Northern exposure to lands uncontaminated by airborne or water- borne pollutants. Daily on-shore winds provide temperature changes between 20 - 25°C, for optimum maturation of the grapes. Bunches were less compact due to a cooler spring, which resulted in lower yield potential. Consequently, controlled thinning was conducted to attain 7 to 8 tons/ha. Since rain was scarce, the water regime was in deficit; however, watering needs were successfully met through automatic irrigation. The harvest took place under optimal conditions one week later than the preceding year and one month after the earthquake. Despite the aftermath of the quake, the vintage was excellent as harvest dates and physiological ripeness were standardized through multispectral vineyard zonation. The grapes were hand-picked and selected at the winery to be fermented in stainless steel vats with at controlled temperatures which, with pumping over, allowed for the extraction of aromatic components, colors and flavors characteristic of each variety. The wine was then aged for 12 months in French oak barrels (20% new).
Alcohol 14% , Yield: 7 to 8 tons Annual Production: 80,000 cases Acidity: 3.3 g/L