A great example of this characteristic Chilean variety.
Grown in the Maipo Valley the fruit was harvested in mid-May then put into small stainless steel tanks for fermentation. Fermented on its skins for 3 months, it was then aged for 14 months in new and used French oak barrels.
On the nose elevated notes of blackberry, dark chocolate and mint. In the mouth fresh acidity gives way to opulent notes of expresso bean, cedar and blackcurrant.