Errazuriz Kai Carmenere 2010

 

£556.79
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6 bottle(s) at £92.80 per bottle.
£460.00
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6 bottle(s) at £76.67 per bottle.
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SKU
HAT125
 

Errazuriz Kai Carmenere 2010

A deep, intense reddish-violet colour. The nose offers aromas of spice and black fruit intermingled with notes of black pepper, tobacco, and roasted red pepper, resulting in a highly complex blend. The palate unfolds with subtle notes of truffle,cocoa, and toasted coffee accompanied by smooth, voluminous tannins, giving this wine a great structure that fills the palate, creating a beautiful balance of fruit and oak. A wine with great depth and an incredible, prolonged finish.

Errazuriz Kai Carmenere 2010

A deep, intense reddish-violet colour. The nose offers aromas
of spice and black fruit intermingled with notes of black
pepper, tobacco, and roasted red pepper, resulting in a highly
complex blend. The palate unfolds with subtle notes of
truffle,cocoa, and toasted coffee accompanied by smooth,
voluminous tannins, giving this wine a great structure that
fills the palate, creating a beautiful balance of fruit and oak. A
wine with great depth and an incredible, prolonged finish.
Vineyard
The grapes were selected from the best blocks of our Max
vineyards in the Valle de Aconcagua, a region with a long dry
growing season and moderately warm summer days cooled
by soft evening breezes blowing in from Pacific Ocean. The
vertically-trained Max II and Max V Carmenere vines were
planted in 1992 and 1993. Average yields here range from
1.5 to 2 kg per plant, which enables good fruit set and vigour
control, resulting in wines with outstanding concentration,
colour, and volume. The grapes were harvested quite late in
the season to ensure good ripe fruit expression. The high
daytime-night time temperature variation (averaging
19C/34¼F) in the weeks before harvest triggers high
concentrations of anthocyanins, which intensify the colour of
the wines.
Winemaking
The grapes were handpicked and transported to the winery, where they were inspected twice on
a sorting table to eliminate any plant remains and defective berries that could affect the final
quality of the wine. After crushing, the must was deposited in stainless steel tanks, where it was
fermented at 24-28¼ C . Several aerating pumpovers were carried out to aid the polymerization
of the reactive tannins, eliminate potential herbaceous notes, and help set the colour. Total
maceration time for the Carmenère was 20 to 30 days, but only 7 for the Petit Verdot. Just 5% of
the latter variety was added to the final blend to lend structure, a spiced quality, and freshness
from its enjoyable, naturally high acidity. The wine was racked directly into 100% new French oak
barrels for malolactic fermentation and a total of 20 months of aging.
Vintages
2010 experienced temperatures that were on average lower than previous years. Consequently
budbreak was delayed, flowering got affected and the harvest began 10 days later than usual.
However, the most notable aspect of the season was that ripening took place slowly, evenly, and
gently, with temperatures that were quite moderate in March. The grapes reached harvest in
excellent condition, which resulted in wines with very good expressions and concentration, good
acidity levels, and fresh red and black fruit.
Food match
Grilled and Roasted Red Meats

Grapes
96% Carmenere
4% Petit Verdot
Syrah
Region/Appellation
Aconcagua Valley
Alcohol by volume
14.5%
Residual Sugar
2.36 g/l
pH
3.49
Total Acidity
5.49 g/l

More Information
Bottles Per Case 6
Vintage 2010
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