A Master of Wine Favourite

in-situ

In Situ Reserva Carmenere Aconcagua Valley, Chile – favourite wine: Bill Gunn MW

“Intense red in colour with violet highlights Aromas of red fruit, spices, smoke and forest tones lead to a palate that’s soft and fruity with ripe tannins, a silky texture and great elegance.”

In Situ Carmenère is produced with grapes grown on the slopes of Paidahuen (940 m a.s.l.). Hillside vine cultivation offers rocky soil, low fertility and special solar exposure that favour the accumulation and ripening of tannins. Moreover, the cool, night breezes that descend from the Andes Mountains create an exceptional temperature variation, producing the complexity and elegance that distinguish Aconcagua Valley wines.

Hand-picked and fermented in temperature-controlled stainless steel (28ºC), it was macerated for 18 days and then aged in 70% French and 30% American 225-litre oak barrels for 12 months. After the bottling this wine was aged for at least 3 additional months before release.

In 1974, José Vicente bought the two estates Paidahuen and La Florida for the cultivation of wine-producing grapes. José and his son Horacio, a Bordeaux trained winemaker, founded Viña San Esteban to produce quality Aconcagua Valley wines. Throughout his career Horacio Vicente has worked in France, at Château Mouton Rothschild and Château Olivier, and in the United States at Chalone Vineyard, one of the first boutique wineries in California.

The enigmatic rock drawings (petroglyphs) remain intact among the native flora and cultivated vines that adorn the hillsides. These ancient drawings, resembling a spider’s web, form part of the design of the distinctive In Situ packaging.

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