This is Ventisquero’s flagship Cabernet Sauvignon. It is made from grapes grown on two plots at 750 and 1000 meters above sea level (high by Chilean standards). This altitude produces a wide variation between day-time and night-time temperatures. This variance in temperature causes chemical changes to the grapes when they are on the vine and slows the ripening process, enabling the grape growers to pick the harvest date to allow the grapes to express their varietal purity with uncommon precision.

Once the grapes are brought to the winery they undergo a period of cold maceration (a short one: 3 or 4 days) followed by a fermentation that last between 6 and 8 days in a temperature controlled vessel. The wine then rests on skins for 3 to 5 weeks depending on the vintage. The wine is tasted every day in this period to choose the moment when it will be racked into barrel. The wine spends 18 months ageing in French oak barrels (50% new) and a further 12 months ageing in bottle before release.

The result of all this care (and special growing conditions) is a wine that is intensely aromatic, and shows a real complexity of aroma and flavour. It is full bodied but not overwhelming. It is a wine that would suit lovers of fine left bank wines from Bordeaux, as well as Napa Cab fans.

The wine also includes a portion of Petit Verdot, Carmenere, and Cabernet Franc – in a proud tradition stretching back to the Old World roots of all these grape varieties.