For those of you who have been following along as smitten as are we with the fruit from San Juan de Pirque (remember #14, # 16 and # 18) you are certainly going to like this year’s mountain grown Cab. This is the same fruit from the Upper Maipo above San Juan de Pirque at almost 1ooo metres above the sea– that we picked a little earlier still this year.
#23 was made from fruit from just about as high in the Andes next to the Maipo river foothills as one can get. It was farmed with natural low-yields due to adverse conditions that give it a juicy acidity and the broad rounded shoulders you have come to expect.
The fruit was harvested in very early May, was cold macerated for 10 days on its skins, fermented in 500 L bins with manual punching down or pistonage. It was post macerated 12 days and it grew into a bigger beast than last year. If it has more wood it is only because of the two barrels of this blend lost to Chile’s quake earlier in the year. It is deep garnet in colour, big on fruit (the touch of jamminess) yet with the customary elegance and robustness that some say defy co-existence.
Most of this wine has been exported to UK, Denmark, earmarked for Canada & US but there is  a larger allocation for Chile (or a new importer) than ever due to slightly larger volume this year.
#23 has the same characteristic dried cherries of old Cabernet, some plum, a spicey mid-field, a lingering note of chestnut, and long brooding finish. This wine is perhaps a little less approachable upon release than last year’s but should cellar significantly longer.
We are testing out some Google Maps integration to include vineyard sites — please bear with us and do not adjust your set… djmk


Co-proprietor Garage Wine Co Chile. Wine made by hand, naturally, in small lots. Little manipulation practised in the cellar and little censorship here.

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