99 Points - James Suckling - 2018 (for 2015 Vintage)
99 Points - Natalie Maclean - 2018 (for 2015 Vintage)
95 Points - DESCORCHADOS - 2018 (for 2015 Vintage)
Harvest Date: Date: May 7–15. The 2014–2015 season was normal in terms of precipitation and the availability of water during the development of the phenological stages that need it most. Enough rain fell during the winter months to allow enough water to accumulate in the irrigation reservoirs to supply the growing season. There were no significant spring frosts in any of the areas where our Carmenère is grown. The temperatures were particularly high during the summer, with historic peaks in March and an average temperature that was 1.5ºC higher than that registered in the past 10 years. However, the grapes reached harvest without any dehydration problems and with balanced potential alcohol levels and good levels of pH and natural acidity. It was a year with considerable luminosity and very good temperatures, which allowed the fruit to develop disease free, with good skins, very good color, and an excellent degree of phenolic ripeness.
The vineyards destined for our Purple Angel are located in the Marchigüe and Apalta sectors of the Colchagua Valley. The soils are of granitic origin and vary in their clay content, amount of organic matter, depth, and especially in the types of stones of fluvial and glacial origin, which reflects the tremendous diversity of soils in our vineyards. Apalta has very heterogeneous soils and zones that are highly influenced by the Tinguiririca River and other sectors that are the product of floods and the detachment of material from high above in the mountains. The soils tend to be deep on the plain and thinner at the foot of the mountain and upper areas. The Carmenère vineyards are preferably planted in flat zones, where the soil is deeper and has moderate moisture retention. Marchigüe is flatter and has lower hills with moderate slopes. Its soils are shallow—in some cases no more than 60 cm—with medium clay content and a high capacity for water retention. The vineyards are located in the flatter zones and are planted at a density of 5,555 plants/hectare (2,250/acre) and are double guyot trained for a yield of approximately 3.5–4.0 tons/hectare (1.4–1.6 tons/acre). The leaves closest to the fruit were vigorously pulled in early January to leave the grapes completely exposed, which allowed us to achieve even ripening, and more importantly, to reduce the amount of pyrazines.
100% of the components of this wine were aged for 18 months in new French oak barrels.
Impressive deep purplish-red in color. The nose presents its habitual elegance with outstanding aromas of ripe red and black berries over a backdrop of sweet spices. Dark chocolate and mocha notes from aging in French oak combine very well with the variety’s characteristic fruity aromas, resulting in a wine with tremendous aromatic complexity that continues to open with layer after layer of new and delicious sensations. Being stored in French oak barrels adds aromas of dark chocolate, coffee which go with the typical fruity aromas of this variety. The palate is well structured with soft, ample tannins. Acidity from the Petit Verdot lends juiciness and central nerve, qualities that predict excellent evolution and exceptional aging potential. The remarkable finish is elegant and very much in accordance with the nose. This is clearly an ideal wine to enjoy now—or in years to come.
Origin: Colchagua Valley, Chile
Total Acidity: 3.70 g/lt.
Residual Sugar: 3.35 g/lt.