Origin and Composition
53% Cabernet Sauvignon
20% Petit Verdot
18 months in French and American oak barrels
The 2006 vintage was a cold, dry season. The accumulated heat summation measured in degree days (based on 1OºC / 50ºF) between October 2005 and April 2006 was lower than it was during the 2005 season and over the course of the past seven years.
The primary challenge of the 2006 vintage was the particularly long wait for each variaty to reach proper phenolic maturity, which resulted in higher sugar levels in the grapes. As it was particularly cold in the Colchagua Valley, the metabolism of the vines was much slower compared to normal years and the harvest started at the end of April.
As the climatic circumstances were very favourable towards the end of the growing season and due to quality-oriented viticultural measures undertaken, the grapes were very healthy at the moment of harvesting.