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Origin Gran Reserva Blend

Origin Gran Reserva Blend

70% Merlot, 20% Cabernet Sauvignon, 7% Cabernet Franc, 3% Petit Verdot.

$7,794

This blend originates on the slopes and foothills of the Coastal Range, in the Maipo Valley. The terroir, with its granite and clay soils, along with a Mediterranean climate influenced by the sea, creates the conditions for a wine of great freshness and complexity. The 2021 vintage, characterized by cool weather, accentuated the vibrant character of this wine.

Manual harvesting extends from late March to early April. Winemaking includes a 7-day cold maceration and post-fermentation contact with the skins for balanced extraction. 80% of the blend is aged for 10 to 12 months in second to fifth-use French oak barrels, seeking a subtle integration of the wood.

Dark garnet in color, this Merlot-dominated wine offers floral and black fruit aromas, with notes of plums, herbs, and a hint of cherry liqueur, along with complex notes of dark chocolate and mint. On the palate, it is fresh and juicy, with soft tannins and a long, persistent finish. It is suggested to serve at 17°C, being perfect for a lasagna bolognese or a chicken and pea stew.

James Suckling

92 points

Uncorked

92 points

The Cave

93 points

TASTING NOTES

Dark garnet color. It is a Merlot-dominated blend with floral aromas, characteristic black fruit of the variety, plums, herbs, and a hint of cherry liqueur, along with complex notes of dark chocolate and mint. On the palate, it is fresh, juicy, and has soft tannins with a long and persistent finish.

SERVING TEMPERATURE

15 to 16°C

Technical Data Sheet

General and Technical Information
  • Designation of Origin: Maipo Valley
  • 70% Merlot, 20% Cabernet Sauvignon, 7% Cabernet Franc, 3% Petit Verdot.
  • Alcohol Content: 14.5% vol.
  • Total Acidity: 3.48 g/L.
  • pH: 3.55
  • Residual Sugar: 2.3 g/l.
Terroir (Vineyard)
  • Soil: Piedmont soils of the Coastal Range; granitic and clayey texture.
  • Climate: Temperate Mediterranean, with maritime influence. The average maximum temperature is 28°-29°C and the average minimum is 12-15°C.
Winemaking Process
  • Vintage: Manual harvest. Merlot was harvested during the last week of March, while Cabernet Sauvignon, Cabernet Franc, and Petit Verdot were harvested starting the first week of April.
  • Fermentation: A cold maceration is carried out for 7 days at 8°C. Fermentation takes place with selected yeasts between 26°C and 28°C. After fermentation, the wine remains in contact with its skins for 6 to 8 days.
  • Aging: 80% in second to fifth-use French oak barrels for a period of 10 months.
Downloadable data sheets by year

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