Winery NotesViña Tarapacá was set up in 1874 and is one of Chile’s oldest wineries with 145 years of tradition and experience of producing Chilean wine. Our wines are the result of our commitment to protect the biodiversity of our vineyard, which is situated in a naturally formed clos in the heart of Chile’s prestigious Maipo Valley. This biodiversity lends our wines unequalled quality.
Tasting NotesAppearance: Deep, intense ruby colour.
Nose: Expressive, characterful and elegant. The wine has a broad aromatic palette featuring black fruit aromas like blackberries and blackcurrants, along with fresh red fruit and a lot of spices, particularly pepper and nutmeg. This wine has great aromatic complexity.
Palate: Juicy and well-balanced with delicious acidity. This is a medium-bodied, well-structured wine with fine, firm tannins. The aftertaste is pleasant and the finish is very long.
Vintage NotesThe 2019-2020 season began with a very dry winter, while spring and summer were warm. There was virtually no rainfall and what there was did not affect the flowering and fruitset processes. There was no frost in spring. Budburst occurred on a similar date to the previous year, while flowering and fruitset were 10-15 days earlier. The grapes remained healthy throughout the season. In terms of temperatures, this season the average minimum temperatures were lower (12°C) and the average maximum temperatures were higher (28°C), making for a greater thermal range (16°C). Every month this season saw a higher number of days over 25°C. Finally, the wines had good aromatic intensity - above all in terms of their aromatic profile - with plenty of fresh fruit like red cherries and berries.
Vineyard Notes
Winemaking NotesThe grapes were harvested during the last week of March and first week of April. They were hand-picked very early in the morning into 14-kilo bins. After they reached the cellar, a cluster selection took place. Then a pre-fermentative maceration occurred at 12°C for 3-4 days to extract concentrated aromas and flavours. The alcoholic fermentation got underway using the indigenous yeasts until the must had an alcohol content of 4%, when selected yeasts were added. The temperature was between 25°C and 27°C and the fermentation lasted around 7-8 days. During this period, which is vital for extracting polyphenols, open pump-overs took place three times a day. Next came a post-fermentative maceration for 12 days to extract the maximum colour and tannins. Daily tasting was key to good decision-making during this polyphenolic extraction process. Finally, 100% of the wine was aged in different oak containers: French oak barrels with different levels of use (20% new) and varying in size between 225 and 400 litres, as well as 3,500-litre French oak foudres. Malolactic fermentation took place during the ageing process. The oak-ageing lasted a total of 14 months.
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