CAB ER NET S AU V I G N O N

G RAND R ESE RV E

2 0 10
Estate:
Sub-region:
Soil:

Alto Roble
Curic Valley
Sandy loam

Analysis
Alcohol:
14%
Total acidity: 5 g/L
Residual sugar: 2 g/L

Climate

Warm temperate climate with a Mediterranean rain regime, very cool springs, very warm summers and
mild winters; large temperature differences and constant afternoon breezes from the coast.

Soil

This Cabernet Sauvignon is made starting with grapes from Alto Robles plain parcel. The dark
brown soils are of alluvial origin, deep loam and sandy loam, with subsoil frequently mottled with
more rocky and gravelly composition, including rounded rocks.

Viniculture

Age of vines: 10 years

Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 14 tons/hectare (5.7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in second half of April.

Vinification

Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees
Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25 to 28 degrees Celsius (77 to 82
Fahrenheit).
Aging: 12 months in French and American oak barrels.

Wine Card

Appearance: Deep ruby red.

Nose: Intense nose with blackberries, forest oak, liquorice, vanilla and plum.
In mouth: Concentrated mouth with a great evolution followed by hints of very ripe
strawberries and toffee. Very well balanced.
Pairing recommendation
Chicken peperonata with sauteed vegetables.

SYRA H | C A B E R N E T S AU V I G N O N
G RAND R ESE RV E

2 0 10
Estate: Alto Roble
Sub-region: Curico Valley
Varieties: Syrah 55% - Cabernet Sauvignon 40%

Petit Verdot 4% - Mourvedre 1%
Soil:
Loam | clay, with colluvial granite

Analysis
Alcohol:
14%
Total acidity: 5 g/L
Residual sugar: 2 g/L

Climate

Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime
temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes
mountains (50 kilometers, or 37 miles). Alto Roble receives coastal breezes during the afternoon that help keep
summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated
in the winter months.

Soil

This blend of Syrah, Cabernet Sauvignon, Petit Verdot and Mourvedre is made starting with grapes from hillside
parcels in the Alto Roble estate. The soils are loam and clay with colluvial granite produced by erosion of the hill.

Viniculture

Age of vines: 10 years

Vine management system: Trellis
Density: 5,000 plants/hectare ( 2,020 plants/acre)
Yield: 6-10 tons/hectare (2.4-4 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, second half of April.

Vinification

Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius
(50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: 12 months in French and American oak barrels.

Wine Card

Appearance: Intense cherry color.

Nose: Intense nose of raspberry, essence of rose, black pepper, nutmeg and coffee beans.
In mouth: Fresh and round on the palate; a pleasant finish with notes of vanilla.
Pairing recommendation
Boeuf Bourguignon.

CAR M ENR E | C A B E R N E T S AU VIGN ON

G RAND R ESE RV E

2 0 10
Estate:
Sub-region:
Varieties:
Soil:

Alto Roble
Curic Valley
Carmenere 60% - Cabernet
Sauvignon 40%
Loam | clay | rocky

Analysis
Alcohol:
14%
Total acidity: 5 g/L
Residual sugar: 2 g/L

Climate

Moderately warm temperate climate with a Mediterranean rain regime, with moderately warm
summer days (influenced by the coastal mountain range) and cool, humid nights.

Soil

These Carmenere and Cabernet Sauvignon grapes come from the Alto Roble estate, where the shallow,
reddish-brown loam and clay is sprinkled with gravel from the heavily weathered metamorphic rock
beneath.

Viniculture

Age of vines: 12 years

Vine management system: Trellis
Density: 5,000 plants/hectare (2,020 plants/acre)
Yield: 10 tons/hectare (4 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in second half of April.

Vinification

Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees
Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius
(77-82 Fahrenheit).
Aging: 12 months in French and American oak barrels.

Wine Card

Appearance: Intense red color with bluish highlights.

Nose: Intense nose of blackberry, spices, freshly cut wood and cherry liqueur.
In mouth: Full in mouth, well-structured, with a long finish of toast and brandy.
Recommendation
Oxtail in Port sauce.

CH A RDO NN AY
G RAND R ESE RV E

2 0 11
Estate:
Sub-region:
Soil:

Alto Roble
Maule Valley
Sandy loam

Analysis
Alcohol:
14%
Total acidity: 5,5 g/L
Residual sugar: 2 g/L

Climate

Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of
the Andes mountains) and very rainy winters.

Soil

This Chardonnay is made starting with grapes from the Alto Roble estates Los Blancos parcel. Shallow
alluvial soils of sandy loam, with a large amount of organic material.

Viniculture

Age of vines: 8 years

Vine management system: Trellis
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 10 tons/hectare (4 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the first half of March.

Vinification

Fermentation: Starts with active dry yeast (Cerevisiae); temperature 16-18 degrees Celsius (61-64
Fahrenheit); Complete fermentation in French oak barrels
Aging: Batonnage with fine lees during six months in the same French oak barrels.

Wine Card

Appearance: Golden yellow with gold highlights.

Nose: Intense nose of pineapple, almond blossoms, pear and vanilla.
In mouth: Mouth entry very aromatic; full, with a long finish of exotic fruits.
Recommendation
Oysters and shrimp.

L AT E H ARVEST
SAUV I G NO N B L A N C | S E M I L LON
G RAND R ESE RV E

2 0 10
Estate:
Sub-region:
Varieties:
Soil:

Alto Roble
Curico Valley
Sauvignon Blanc 80% - Semillon 20%
Loam | clay

Analysis
Alcohol:
13%
Total acidity: 5,5 g/L
Residual sugar: 100 g/L

Climate

Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes mountains (50 kilometers, or 37 miles). Alto Roble receives coastal breezes during the
afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600
millimeters, or 23.6 inches, concentrated in the winter months.

Soil

These Sauvignon Blanc and Semillon grapes come from a single parcel where the two varieties are
mixed. It is in a low, humid sector of Alto Roble, where noble botrytis can develop thanks to the
alternation of fog (morning) and sunshine (starting at mid-day). The soil is deep and clayey.

Viniculture

Age of vines: 20 years

Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 15 tons/hectare (6.1 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the first half of may.

Vinification

Fermentation: Starts with active dry yeast (Cerevisiae); temperature 16-18 degrees Celsius (61-64
Fahrenheit); Complete fermentation in stainless steel vats.
Aging: 25% in French and American oak barrels and the rest in stainless steel vats.

Wine Card

Appearance: Golden yellow.

Nose: Intense nose of peach, walnut, almond and honey.
In mouth: Ample and balanced, thanks to good acidity.
Recommendation
Foie gras, blue cheese.