Vintus

Viñedo Chadwick, Maipo Valley

The soils are of alluvial origin moderately fertile, allowing vegetative growth and fruit load to reach an ideal balance, while the stone compound permits excellent drainage. The altitude of the vineyard coupled with the cool morning winds that blow down from the mountains in the spring (Raco Winds), moderate daytime temperatures and allow the grapes to perfectly ripen, preserving the acidity and freshness of the fruit. The high temperature oscillation is partly responsible for the intense color of the wines produced.

• 2010 Vintage

  • "The 2010 Vinedo Chadwick has a sophisticated bouquet, with pure dark cherry, iodine and blueberry aromas the waft gently from the glass. The palate is smooth and toast on the entry. There is a lot of oak here, but it has the fruit to support it, while the finish maintains impressive definition and structure. Drink 2015-2025."  92 Points Wine Advocate

  • "Heady aromas of baking spices and underbrush follow through to a rich, round palate of macerated plum and cherry that runs hot through the spice- and floral-tinged finish. Drink now through 2018."  91 Points Wine Spectator

• 2009 Vintage

  • "Deep ruby. Explosively perfumed nose offers sexy oak-spiced blackberry and mulberry aromas sweetened by vanilla and mocha. Lush, creamy and broad, with suave dark berry preserve flavors and intense florality. Fruitcake and mocha notes linger on the long, velvety, alluringly sweet finish. This densely packed but seductive wine is surprisingly approachable already."  93 Points International Wine Cellar

  • "The 2009 Vinedo Chadwick is aged for 22 months in French oak of which 93% is new. It has a lovely, Margaux inspired floral bouquet with superb delineation and vigor. The palate is rounded and generous with fine tannins and excellent delineation towards the finish. I actually think this is a better wine than the Sena 2009! Drink now-2025."  93 Points Wine Advocate

     

  • "Game and graphite flavors, with a hint of cured olive, mark this rich yet fresh red that features ample cassis and macerated plum character. Fine length, with smoky aftertaste. Drink now through 2017."  92 Points Wine Spectator

• 2008 Vintage

  For the 2008 vintage, the grapes were hand-picked into small boxes during the morning hours to avoid exposing the grapes to the high temperatures.  The ripening process was monitored through aerial photographs, allowing for differentiating harvest into homogeneous lots. Once in the cellar, the grapes were carefully inspected to eliminate any extraneous plant matter or imperfect grapes that could alter the quality of the must. Fermentation then took place in small stainless steel tanks with higher proportion of skins to must at temperatures that fluctuated between 79 to 86 degrees Fahrenheit, with three pumpovers of 50 to 100% of the tank volume, depending on the degree of extraction desired. To maximize the amount of the aromas and color obtained, the total maceration time ranged from 9 to 28 days at 75 to 81 degrees Fahrenheit in accordance with the development of each lot. The wine was racked and aged in new French oak barrels for 22 months. Malolactic fermentation took place in the barrels to help the integration with the oak. Fining and stabilizing took place naturally during the barrel aging.

  The Viñedo Chadwick 2008 has a deep violet-ruby-red color with an intense, complex nose that recalls red fruits such as raspberries and cherries with a light floral note intermingled with cassis and tobacco. The fruit character is confirmed and heightened on the palate by its excellent acidity. The result is a very fresh wine that is ample and juicy with good volume and elegant tannins that lend excellent structure complemented by a light touch of cedar, chocolate, and sweet spices. A wine with tremendous cellaring potential. 

  • "The 2008 Vinedo Chadwick is made up of 97% Cabernet Sauvignon and 3% Merlot. It offers up a sexy perfume of exotic spices, sandalwood, incense, rose petal, black currant, and blackberry. This sets the stage for a structured, concentrated, impeccably balanced wine that deftly combines elegance and power. It mandates 5-6 years of additional cellaring and will deliver prime drinking from 2016 to 2028+." 96 Points Wine Advocate

  • "Vivid ruby. Sexy aromas of black raspberry and cherry-cola, with floral and spice nuances adding complexity. Juicy, penetrating red and dark berry liqueur flavors stain the palate, with tangy acidity providing energy. This impressively bright and pure cabernet finishes with excellent thrust and lingering spiciness. While this is delicious right now, it really deserves at least another three or four more years of patience." 93 Points International Wine Cellar

• 2007 Vintage

  The primary challenge of the 2007 harvest was to perceive the delay in phenolic ripening generated by falling temperatures from the last week of March onward. The harvest of red varieties was delayed 7–12 days with regard to expected dates, which forced the intensive use of vigor maps to pick the ripest sectors within each block. This low heat summation of the 2007 season was compensated by restrictive water management, low yields, and intense selective harvesting. Given this season’s low yields (small-size clusters and berries), the 2007 red wines exhibit great aromatic intensity, very good fruit concentration, juicy palates, and sweet, round tannins.

  The grapes were hand-picked into 15 kg boxes during the morning hours to avoid exposing them to high temperatures. The use of aerial photography allowed us to harvest selectively as the different lots ripened and therefore achieve an overall homogenous level of ripeness. The grapes were carefully selected on a sorting table, then fermented in stainless steel tanks at 79°–78°F. Three daily pumpovers were conducted during fermentation at 0.5 to 1.0 times the tank volume, depending upon the degree of extraction desired. For maximum flavor and color, total maceration time was 30 to 33 days, according to the development of each individual lot. The wine was then racked to 100% new French oak barrels and aged for 20 months. Malolactic fermentation took place in the barrel to aid oak integration.

  • “The flagship is the 2007 Viñedo Chadwick, a 100% Cabernet Sauvignon cuvee. A glass-coating opaque purple color, it offers up a brooding bouquet of sandalwood, pencil lead, scorched earth, violets, exotic spices, blackcurrant, and blackberry. Full-bodied and dense on the palate, this is an opulent effort with layers of multi-dimensional flavors, plenty of ripe tannin, with all components in harmony. This lengthy effort will see its 30th birthday in fine form. Eduardo Chadwick has taken this wine on a world tour to blind taste it against the great wines of Bordeaux. His confidence is well placed.” 97 Points Wine Advocate

• 2006 Vintage

  The 2006 vintage experienced a 10-day delay in the development of the different phenological stages, which in turn led to a slower ripening process. The net effect was positive, and as a result, the 2006 Cabernet Sauvignon conserved very good levels of acidity and developed aromatic profiles with elegant fresh fruit and spice. A warmer-than-normal April led to wines with ripe, well-rounded tannins. The key to the season was patience and waiting for the right moment to gather the fruit, and the use of aerial photography facilitated harvesting as the maturation of each specific lot progressed. 

  The grapes were hand-picked and carefully selected on a sorting table to eliminate all plant matter such as leaves and stems, to encourage the fruity character in the wine. Fermentation took place in stainless steel tanks with three daily pumpovers at 0.5 to 1.0 times the tank volume. For maximum flavour and colour, total maceration time was 28 to 35 days. The wine was then racked to 100% new French oak barrels and aged for 18 months. Malolactic fermentation took place in the barrel to aid oak integration. Fining occurred naturally during this period of time. 

   

  Viñedo Chadwick 2006 is an intense violet-ruby red in color and features a highly aromatic nose full of fresh red fruit, cassis and black currant, while soft notes of tobacco, cigar box, and cedar lend complexity. The fresh fruit continues on the palate with notes of light toast, chocolate, and sweet spice from the oak ageing. Fine tannins and a richly textured structure meld with bright acidity that heightens freshness and leads to a long and pleasing finish.

  • “It offers up an ethereal bouquet of toasty oak, scorched earth, incense, spice box, blackcurrant and blackberry reminiscent of a great vintage of Chateau Palmer (think 1961, 1966, 1970). On the palate it is silky, elegant, concentrated and already complex. With superb depth and grip, this succulent, plush effort will evolve for at least 10-15 years and offer prime-time drinking from 2020 to 2046.” 97 Points Wine Advocate