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Errazuriz Don Maximiano Founder's Reserva 2011

Cabernet Sauvignon from Aconcagua Valley, Chile
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Winemaker Notes

A pretty red color with ruby-red highlights. Expressive on the nose, with a broad range of aromas that denote tremendous complexity, featuring red fruit such as cherry, cassis, and raspberry, subtle notes of red currant, tobacco, and hazelnuts, and some balsamic tones. Voluptuous on the palate, this wine features extremely fine, firm, and sweet tannins along with bitter chocolate, cherries, and sweet spice flavors. Its outstanding acidity gives the wine a youthful, refreshing feeling, which presages an excellent cellaring potential.

Critical Acclaim

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JS 95
James Suckling
A linear and precise red with impressive character of currant, dark berry and a hint of sandalwood. It’s full, balanced and beautiful. Mostly cabernet sauvignon. A joy to taste now.
WW 95
Wilfred Wong of Wine.com
Amazingly refined and urbane, this "Médoc" blend takes a page right out of the book of Bordeaux. Gentle and persistent with red and black currants, the 2011 Errazuriz Don Maximiano Founder's Reserve intermixes its fruit with earth and sweet oak to present a picture of regal beauty. I can see this one with a crown roast of lamb on a cool San Francisco day. (Tasted: May 28, 2015, San Francisco, CA)
WE 93
Wine Enthusiast
Smooth, deep aromas of berry, spice, earth and minerals are rolled into a pure, harmonious whole. This Cabernet Sauvignon-led blend is racy, clean and layered on the tongue, while oaky flavors of vanilla and cream are backed by ribald blackberry and cassis. The elegant finish is potent and deep.
Editors' Choice
RP 92
Robert Parker's Wine Advocate
The 2011 Don Maximiano Founder's Reserve from the Maximiano vineyard is a blend of 75% Cabernet Sauvignon, 10% Carmenere, 10% Petit Verdot and 5% Malbec from a sloped vineyard on alluvial soils with good drainage and some clay. The Cabernet tends to be old and the other grapes have been planted more recently. This wine has been a blend since 2010, while the older vintages were 100% Cabernet. It also got away from being 100% new oak; now they use whatever they consider suitable. Bright cherry colored, the 2011 was aged in French barrels for 22 months (85% new) but still feels floral and juicy, with notes of tobacco, notable complexity and plenty of tannins. Round and complex, with good acidity and freshness, this is a serious wine to age. Drink 2016-2026.
WS 92
Wine Spectator
Shows good cut to the dark fig, dried blackberry and plum flavors, accented by smoky notes. Dense midpalate, with brooding hints of dried meat and paprika. Long and savory on the finish, well-balanced and filled with black licorice accents.
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Errazuriz

Errazuriz

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Errazuriz, Aconcagua Valley, Chile
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Don Maximiano Errazuriz founded Viña Errazuriz in 1870 in the Aconcagua Valley, north of Santiago. This valley has cool, rainy winters, hot, dry summers and moist Pacific Ocean breezes--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 Don Maximiano's descendant, Eduardo Chadwick--the fifth generation of his family to be involved in the wine business. Eduardo has overseen the modernization of the winemaking technology at this historic estate while maintaining a distinct identity for its wines, dedicated to producing estate grown wines of superior quality.

Aconcagua Valley

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The Aconcagua River runs east from the charming costal town of Valparaiso and bisects the land creating the valley after which it was named. While alluvial soils predominate the Aconcagua Valey along its river throughout, its east-west flow creates drastically different conditions on each of its ends. Its western, seaside vineyards, with clay and stony soils upon gently rolling hills, produce cool-climate varieties such as Sauvignon Blanc, Chardonnay and Pinot Noir. Its inner region is one of Chile’s hottest and produces some of its best red wines. Panquehue in the inner Aconcagua is the site of Chile’s first Syrah vines, planted in 1993.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PBC6084040_2011 Item# 138665