Wine Article
2018 Concha y Toro Cabernet Sauvignon Don Melchor
Last edited on 9/8/2021 by srh
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“The Don Melchor Vyd is located on the N bank of the Maipo River, 650 m asl @ the foot of the Andes Mtns, D.O. Puente Alto, Alto Maipo Valley. Plantation Yr & Density:: ‘Old Vyd’ (80%): 1979-1992, 4,000 plants/ha; ‘New Vyd’ (20%): 2004-2013, 8,000 plants/ha. The 1st 30 cm of soil is loam, with a large amount of stones @ depth. The climate is semi-arid Mediterranean.
“91% C.S., 5% C.F., 3% Merlot, & 1% P.V. manually harvested 3/20 – 5/11/18 with yields of 5.0 tons/ha. Alcoholic fermentation takes place in stainless steel tanks & lasts 10 days @ 25-26 °C with 4-6 pumpovers/day. Once fermentation has completed, the tank is hermetically sealed for an 8 day maceration @ 23-25 °C for greater extraction & smoother tannins. At the end of the maceration period, each tank is devatted, tasted, & selected by the Don Melchor enolological & viticultural team for the final blend, which is then transferred to FR oak barrels (72% new, 28% 2nd use) for 15 mos of aging. Bottled 12/’19 – early 1/’20. 14.5% ABV & 3.60 pH; Enrique Tirado, Winemaker.” 14,000 cases produced, 3,000 cases imported to the U.S.
“91% C.S., 5% C.F., 3% Merlot, & 1% P.V. manually harvested 3/20 – 5/11/18 with yields of 5.0 tons/ha. Alcoholic fermentation takes place in stainless steel tanks & lasts 10 days @ 25-26 °C with 4-6 pumpovers/day. Once fermentation has completed, the tank is hermetically sealed for an 8 day maceration @ 23-25 °C for greater extraction & smoother tannins. At the end of the maceration period, each tank is devatted, tasted, & selected by the Don Melchor enolological & viticultural team for the final blend, which is then transferred to FR oak barrels (72% new, 28% 2nd use) for 15 mos of aging. Bottled 12/’19 – early 1/’20. 14.5% ABV & 3.60 pH; Enrique Tirado, Winemaker.” 14,000 cases produced, 3,000 cases imported to the U.S.