2014 Aconcagua Valley

95% Carmenere, 5% Syrah 14.5º

86.3 5.68 g/L (in tartaric acid)

2.9 g/L 22 months in French oak, 100% new

�e grapes for our KAI 2014 were selected from the best plots of our Max V vineyard in the Aconcagua Valley, planted with Carmenère vines in 1992 and 1993. �e vineyard’s deep soils of alluvial origin, with 50% stone content, constitute a well drained terrain, and its great proximity to the cool Paci�c Ocean, allows us to grow Carmenère with lovely concentration, colour and texture. Precise farming practices and low yields of approximately 1.5 to 2 kilos per plant permit a good setting of the grapes and controlled vigour. Grapes are harvested late in the season to assure a good expression of ripeness and fruit �avours.

Grapes for KAI are hand harvested, double-sorted, then gravity fed into either oak or stainless steel fermentation tanks. Carmenere is macerated for 20 to 30 days, while Syrah was completed in 16 days. Once fermentation and maceration are completed, each block wine is aged separately for up to two years in french oak barrels. After this ageing period the components are brought together and the �nal KAI blend is created. �e wine is then bottled and laid down for yet another year before release. Although each vintage is unique, we have discovered that �nesse and elegance best express the character of the vineyard aiming for balance, and length of �avours.

As a beautiful expression of our unique terroir in Aconcagua, and with an attractive purple-red colour, KAI reveals on the nose an inviting spicy pro�le with notes of black pepper, paprika and �oral accents, all framed by hints of sweet spices. Its intense and silky entry is complemented with fresh fruit and a bright acidity. Its vibrantly layered, juicy core has a beautiful elegance, revealing a wine with a soft and �rm texture, silky tannins and a lively acidity that foresees a long ageing in the bottle.

—Francisco Baettig, Technical Director

2014 was a superb growing season, characterized by its cool conditions, particularly in the northern and coastal areas of Chile. Spring was marked by cool temperatures and rains concentrated in the month of October. �is recharged the soils and provided enough water for the plants to grow well early on. In our Max Vineyards, the presence of a vital, healthy cover crop helped to moderate vigour early in the season.Flowering and fruit set occurred later than in previous years (12 to 25 days, depending on the variety). However it was a very good set, producing small clusters of concentrated berries. During summer, the growing conditions were mild with the exception of February, where we experienced higher than average minimum and maximum temperatures, giving the ripening process a needed push. In all, the heat summation reached 1,504 DD, 4% below the historic average of 1,568 DD, and 7% less than last season. Generally speaking, harvest began later than in previous years. �anks to the cool conditions and a dry autumn, ripeness progressed slow and softly, allowing us to obtain vibrant red wines with great fruit intensity, freshness and depth. Elegance and balance are the key descriptors of this season, with �ne grain tannins, great colours and a long �nish. Carmenère stands out for its spicy notes and elegance.