Don Maximiano Errazuriz founded Vina Errazuriz in 1870 in the Aconcagua Valley, 65 miles north of the capital, Santiago, Chile. Recognizing that this valley, with its hot, dry summers and moist Pacific Ocean breezes was ideal for growing grapes, Don Maximiano sent for the finest clones from France and with tenacity and perseverance transformed this barren land into a world-class vineyard. Today, the tradition of quality lives on with Eduardo Chadwick, the fifth generation of his family to lead this historic estate. Eduardo has overseen the modernization of its winemaking technology while maintaining a distinct identity for its wines. Errazuriz has earned a reputation as one of the premier estates in Chile. Its philosophy is best expressed by Don Maximiano who said, “From the best land, the best wine.” As an estate winery, Errazuriz strives to produce the finest wines by controlling every stage of the process, from grape growing in the Aconcagua, Casablanca and Curico valleys, to harvesting by hand, to winemaking with the most natural techniques. An emphasis is placed on delicate handling, with the aim of producing wines with elegance and complexity. It is this dynamism and passion that has made Errazuriz such an internationally respected producer.

Tasting notes

Aromas of spice and black fruit intermingle with notes of black pepper, tobacco and roasted red pepper. Subtle notes of truffle, cocoa, and toasted coffee are wrapped around a core of firm tannins and juicy acidity.

Technical notes

92% Carmenere/5% Syrah/3% Petit Verdot) Hand-picked grapes from the best blocks within the Max vineyards (parcel II and parcel V) were harvested quite late in the season to ensure proper phenolic balance. The grapes were sorted twice before fermenting in stainless steel tanks with pump overs. The Carmenere and Syrah was macerated for 25–28 days and the Petit Verdot for six days. The wine was racked directly to French oak barrels (98% new) and aged for 20 months.