Composition: 100% Cabernet Sauvignon
The 2012 Viñedo Chadwick shows a bright cherry-red colour. It opens up slowly on the nose, unfolding aromas of fresh fruits like sour cherries, raspberries and blueberries that give way to notes of truffles, tobacco and dill, with a touch of sandalwood. The wine feels powerful on the palate, with a blend of flavours that replicates the nose with a great expression of fresh red and black fruits, with cedar, tobacco, pepper and a hint of bittersweet chocolate. Its soft texture and extremely silky and fine-grained tannins speak of a wine that is classy, elegant and subtle, with a long life ahead.
—Francisco Baettig, Technical Director
Denomination of origin:Viñedo Chadwick Vineyard, Puente Alto, Maipo Valley.
The vineyard around the family home had produced outstanding red grapes for decades, and Eduardo Chadwick, foreseeing the potential of this unique terroir, convinced his father to convert his beloved polo field into vineyards. In 1992, it was planted to Cabernet Sauvignon.
Viñedo Chadwick is located 650 m above sea level at Puente Alto in the Maipo Valley, in the southeastern sector of Santiago at the foot of the Andes Mountains along the northern bank of the Maipo River. The 15-hectare vineyard is considered one of Chile’s best terroirs for producing Cabernet Sauvignon of exceptional quality. The Mediterranean climate has a long dry season, and rainfall is concentrated in the winter (328 mm), while the high daytime-night time temperature oscillation is one of the main factors responsible for the intense colour of the wines sourced from this zone.
The vineyard is located on an old alluvial terrace of the Maipo River, on barely fertile soil with just 40-cm of clay-loam (15%–20% clay content) atop an alluvial layer (70% stone) that provides excellent drainage. This enables an ideal balance of vegetative growth and fruit. The cool morning breezes that blow down from the mountains, the placement of the rows, and the moderate daytime temperatures allow the grapes to ripen to perfection while preserving their freshness and acidity.
The Maipo Valley experienced a warm-year condition during the 2011/2012 season, though more moderate than in other regions of the country. The total heat summation reached 1,653 DD, 33.2 DD higher than the average of the past three seasons. All along the season, both the minimum and the maximum average temperatures were higher than the average of the last 5 seasons and also compared to the year before, except in January when temperatures dropped slightly. February and March were the warmest months of the season, reaching an average of 29.7ºC. Yields were lower this vintage due to a poor induction of the buds that burst during the cold spring of 2011. The conditions of low yields and
warmer temperatures resulted in an early harvest, starting a fortnight before than the previous season.
The grapes resulted in rich, concentrated flavours.
To avoid exposing grapes to high temperatures, they were handpicked in the morning and transported in small 15-kg boxes. We followed the progress of ripeness through aerial pictures, which allowed us to identify homogeneous lots and differentiate harvest moments according to each case.
On arrival at the winery, the grapes were carefully inspected on a double selection table to remove vegetal remains and damaged berries to ensure the quality of the wine.
Fermentation took place at 24º-28ºC in in small-volume stainless steel tanks to help increase the percentage of contact between skins and juice. Three daily pumpovers exchanged 0.5 to 1.0 time the volume of the tanks, depending of the level of extraction desired in each case. To enhance aromas and colours, the total maceration time was of 23 to 40 days, depending on the individual development of each lot. The wine was racked to French oak barrels, 90% of them new, where it underwent malolactic fermentation and was kept for 22 months. Clarification and stabilization occurred in a natural way during this period.
Ageing: 22 months in French oak, 90% new.
Total acidity: 5.68 g/l (in tartaric acid)
Residual sugar: 2.48 g/l
James Suckling 97 Point!
Wine Advocate 92 Point!