(2020) The winemaking recipe here is exactly the same as for the 2017, with fruit from Los Lingues and matured in 85% small French oak, 15% in large untoasted barrels, for 14 months, but of course from a cooler year. From Los Lingues around 360 metres above sea level. This harvest was three weeks later than 2017, with an extremely cool spring and warm summer. In 2017 it was hot from beginning to end, hence the earlier picking. More savoury, more earthy and a touch more herbaceous, like undergrowth, cool, in profile. The fruit is sweet and ripe on the palate, a pure blackcurrant character, fairly brisk tannins and acids giving grip and juiciness, and it finishes quite tangy with sour cherry freshness.
(2020) The Higuera vineyard in the more southerly region of Maule is the source of this wine. Maturation is 85% in French oak, but no new oak, and 15% in untoasted oak casks where it spends 12 months, plus six months more in bottle before release. Maule vineyard planted in 1994. Beautifully aromatic, real perfume here soaring from the glass, super ripe and creamy berries, spices and a kirsch-like lift, perhaps a little hint of the pyrazine greenness, but only a hint. Flooded with fruit on the palate, ripe, fleshy, chocolate-smooth tanins, and absolutely delicious to drink. There is spice and some grippiness in the finish, in a powerful and luscious wine.
(2020) Also from Colchagua Valley, but this time from Lolol, 20 kilometres closer to the Ocean than Los Lingues. Winemaking is identical to CA1, combining 85% small French oak and large untoasted foudres. More lifted, a little volatile character (in a very positive way), with a hint of acetone to floral and cherry and a hint of white pepper. Great sweetness in the mouth, a light balsamic touch, but then the very grippy tannins kick in, lots of powdery, dry structural tannins dry the mouth, good acidity too, balancing the sweet fruit and touch of chocolate. The character is quite different, mostly to do with aromatic perfume and that freshness in the finish.
(2020) A change of pace here, with a blend of 90% Syrah and 10% Tempranillo coming from the Casablanca Valley, just 22 kmilometres from the coast. The Syrah is raised for 14 months in untoasted oak foudres, the Tempranillo in amphorae. That treatment adds a savoury, tapendade and charcuterie character, a touch of ashy quality or leafiness (but not green), and a meatiness blending with red fruit freshness on the palate. It's a wine with lovely sweetness and textural weight in the mouth, and that sense of meatiness and savoury grip with balanced acidity into the finish.