Viñedo Chadwick 2013 vintage was a validation of our focus and attention to detail approach in our vineyards, a unique estate of 15 hectares in Alto Maipo. Gravelly soils, farmed with minimal tillage accompanied by our meticulous picking and sorting decision gave us a wine with vivid, dense red colour bursting with freshness and red fruit. The wine is elegantly layered and is incredibly appealing with its silky and refined tannins, supporting a delicious texture and prolonged by a lingering finish. The 2013 Viñedo Chadwick combines great structure and elegance with a sense of restraint, providing great pleasure even at the early stage of its life.
The vineyard for Viñedo Chadwick is located in Puente Alto, the southeast sector of Santiago, at the foot of the Andes Mountains and placed along the north bank of the Maipo River. The 15 hectares property is situated at an altitude of 650 m in the area of Alto Maipo, a place for red Bordeaux varieties of exceptional quality.
The ideal 2013 growing season was classic Alto Maipo conditions, presenting overall moderate temperatures with cool spring months. Warm and dry conditions during budbreak through flowering got things off to a great start followed by a warm summer days and cool nights. A nice warmer stretch from mid January through February helped ripen the crop, and we enjoyed a long, even ripening phase during March that gave the fruit the extended hangtime we were aiming for. Total heat summation during the growing season reached 1,589 degree days (DD), 36 DD more than the previous year, and 10 DD higher than the average of five last seasons. Total rainfall reached 55 mm, 85% more than the average of the past five growing seasons. Harvest arrived as expected in beginning of April delivering a remarkable crop of beautifully rich, ripe and intense fruit.
To avoid exposing grapes to high temperatures, they were handpicked in the morning and transported in small 12-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 board to remove vegetal remains and damaged berries to ensure the quality of the wine. Fermentation took place at 24¼-28¼C in in small-volume stainless steel tanks to help increase the percentage of contact between skins and juice. The wine undergoes three daily pumpovers depending on 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.
- Grilled and Roasted Red Meats
- Mature Strong Cheeses