The grapes for our Max Reserva Cabernet Sauvignon 2008 come primarily from our Max II and Max V vineyards in the Valle de Aconcagua, a region characterized by its Mediterranean climate with moderately warm summer days and cool evening breezes, which results in a daily temperature variation that is very beneficial for the development of the polyphenols in red varieties. The soils at Max II are colluvial in origin and have a clayloam texture with 70% stones, while Max V is alluvial in origin with a texture that varies from loam to clay-loam with 50% stones. Because it is primarily loam, the vines benefit from good drainage and drip irrigation. The vines in both vineyards are trellised to vertical shoot positioned, which guarantees greater solar exposure throughout the season and encourages the development of high quality fruit.
Chile’s winter of 2007 was one of the coldest and driest in the past 40 years and had various effects on the 2008 harvest. The spring was cold in comparison with the region’s historic averages, and the moisture in the soil was significantly less than in previous years, which ultimately delayed harvest by approximately 10–14 days with respect to the prior season. From January onward, the Valle de Aconcagua’s cold snap reversed itself and temperatures reached 34ºC (93.2ºF) on some days in January, and then dropped back down to normal temperatures from February through April. In order to minimize the effects of the temperatures extremes, the vineyards were managed with covered canopies, a nonrestrictive irrigation regime, and moderate fruit loads to ensure healthy grapes with good acidity, freshness, and intensity
The grapes were hand picked from the third week of April through the first week of May and then transported to the cellar in 14-kg boxes. There they were carefully inspected on a double selection table, gently crushed, and deposited into medium-volume stainless steel tanks for a 24-hour pre-fermentation cold soak at 9ºC (48ºF). Fermentation was then allowed to take place at 24°–28°C (75º–82ºF) with three pumpovers daily. Upon completion of fermentation, the wine was left on its skins for an additional 12–30 days depending on the specific lot for the optimal extraction of tannins and colour. The final blend was aged for 12 months in oak barrels (83% French, 17% American. 33% were new).
Bright ruby-red in colour, this wine has a very expressive nose with a profile of fresh red and black fruits such as cassis, blackcurrant, coffee and cedar, along with sweet spice notes of cloves, cinnamon, and nutmeg from the oak that heighten the blend. These aromas are complemented on the palate with a balsamic touch that lends additional complexity and fine, supple tannins lead to a very firm yet friendly wine. Fresh acidity brightens the flavours, prolongs the finish, and ensures that the wine will age very well for years to come.