Description

ABOUT THE PRODUCER:
Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine-producing areas, such as Leyda, Cauquenes and Itata and is certified by Sustainable Wines of Chile. Head winemaker Rafael Urrejola has spent a great deal of time researching and understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar to showcase the terroir. In 2023, Rafael became the first Chilean winemaker to be awarded ‘Red Winemaker of the Year 2023′ by the prestigious International Wine Challenge (IWC).

ABOUT THE VINEYARD:
The Cabernet Franc grapes were sourced from a selected vineyard planted exclusively for this range in Catemito, in the Valle de Maipo. The daily temperatures during the summer are lower in this area than in the rest of the Valle de Maipo, decreasing substantially in March and April, providing the ideal conditions for the tannins to ripen completely and to ensure that the fresh aromas and flavours are preserved. Catemito is located on an alluvial terrace which was formed in the Holocene period, approximately 10,000 years ago. The soil has a mixed sandy-clayey texture and a high presence of gravel, which results in good drainage and subsequently in balanced vigour and yields. The vines are 12 years old and planted on their own rootstocks. This low-yielding terroir of 2.25 hectares was subjected to a controlled, limited water supply during the ripening process, and the resulting yield was 1.5 kg per vine, providing the necessary concentration for a rich, ripe wine.

THE WINEMAKING PROCESS:
The grapes were destemmed and carefully sorted to ensure only healthy, ripe fruit was crushed. The grapes were transferred by gravity into the vat, where they underwent pre-fermentation cold maceration under anaerobic conditions for five days at 6 to 8°C. Fermentation took place with natural yeasts at 27 to 28°C for 13 days with three daily pump-overs. The wine was left over its lees and skins for an additional 12 days to enhance its structure further. It was aged for 16 months in French oak barrels. A touch of Merlot gently softens the floral, well-structured Cabernet Franc.

OUR TASTING NOTE:
Intense black fruit aromas are complemented by hints of cedar, spice and floral touches of violets as well as characteristic graphite and herbal notes. Firm tannins surround a fresh, textured palate with harmonious balance.

GRAPE VARIETY:
Cabernet Franc 90%, Merlot 10%.