Vintus

Syrah La Cumbre, Aconcagua Valley

Viña Errázuriz was the first winery in Chile to plant Syrah, in the early 1990’s on the Don Maximiano Estate in the Aconcagua Valley. These original plots, the Max I, II, and V vineyards, have deep, rocky strata with excellent drainage, and a variety of soil types that produce distinctive structures and flavors, lending complexity to the final blend.

• 2007 Vintage

  The 2006–07 season registered overall temperatures that corresponded quiteclosely to those of a normal year. Restrictive water management, low yields, and delayingthe harvest by 10–14 days allowed the grapes to reach good levels of maturity and reach phenolic ripening with very high quality sweet tannins, rich flavors,and excellent acidity. The 2007 vintage will go down in history as a very fresh an elegant year that brought a bright acidity and round ripe tannins to the red wines.

  The Syrah was hand-picked and rigorously hand-selected on sorting tables to eliminate all extraneous plant matter, leaves, and stems to safeguard the wine’s excellent fruit character. The grapes were de-stemmed, gently crushed, and transferred to stainless steel tanks, where 33% underwent a pre-fermentation cold soak. 30% was allowed to “wild ferment” with native yeasts, which adds an interesting degree of additional complexity to the final blend. This was followed by an extended post-fermentation maceration for a total of 22 to 33 days of skin contact, depending upon the development of the individual lots. All of the lots were aged for 18 months in 100% new French oak barrels.

  • "Glass-staining ruby. Powerful aromas of cassis, blackberry, graphite, dark chocolate and clove; lots of sexy oak showing but there's plenty of fruit too. Lush and velvety on entry, but with enough acidity to enliven its deep dark berry preserve flavors. Offers very good structure and verve for a rich wine and finishes long and sweet, with palate-saturating flavors and broad, supple tannins." 92 Points International Wine Cellar

• 2006 Vintage

  2006 was a cold year in the Aconcagua Valley, and experienced larger than normal daily temperature oscillations. The Shiraz conserved very good levels of acidity and an aromatic profile of fresh fruit and spice. The fruit was handpicked and rigorously selected on sorting tables. An interesting 12% was allowed to “wild ferment” with native yeasts, which adds additional complexity to the final blend.  All lots were aged for 18 months in predominantly new French oak barrels.

  Deep and intense ruby red, La Cumbre 2006 offers a concentrated and complex nose with notes of black fruits, such as blueberries and blackberries that are elegantly complemented by meaty aromas and sweet spices such as nutmeg and cloves against a floral backdrop. The palate stands up to the expansive nose with firm, mouthfilling tannins that provides structure, along with bright acidity that lends freshness to this wine. A touch of sweetness from the oak and black fruit extends onto the long and luxuriously soft finish. 

   

  • “A glass-coating opaque purple, it delivers a superb bouquet of balsam, smoke, game, black cherry, and blueberry. Elegant on the palate, it has a smooth texture, outstanding grip, incipient complexity, and a lengthy finish. Give it 3-5 years of additional cellaring and drink it through 2026.” 92 Points Wine Advocate