If you loved #14 you are certainly going to love this year’s mountain Cab. For those of you who invested early you are going to be thrilled about this wine [please forgive my excessive modesty for now until you try the wine and understand]. This is the same fruit from the Upper Maipo, that we picked six days earlier this year.
#16 Mountain Cab was made from fruit from just about as high in the Andes on the Maipo river foothills as one can get. It was farmed for low-yields with purpose to make high-calibre Cab by a small grower who makes some brilliant wines of his own.
This is our 2008 Mountain Cabernet farmed near the banks of the Rio Claro (tributary of the Maipo). It was harvested in very early May, was cold macerated for 8 days on its skins, fermented in 500 L bins with punch down or pistonage. It was post macerated 12 days and it grew into a bigger beast than last year. If it has more wood it is only because there was more fruit to be married with it. It is deep garnet in colour, big on fruit (the touch of jamminess has firmed up this year) yet with an elegance and robustness that seem to defy co-existence.
Most of this wine is allocated early on, but we shall make and effort if you do! Get in touch very soon or forever hold your peace– bueno for another year.
#16 has the same plenty of old Cabernet cherries, dried cherries, plums, a spicey middle-eight, a soft note of honey and chestnut, and long brooding finish.
This wine is perhaps a little less approachable upon release than last year’s but should cellar significantly longer. (#18 Cabernet-Carignan is our most approachable wine upon release this year.)