Vina Maipo Gran Devocion Cabernet Sauvignon/Syrah 2010
Blend: 85% Cabernet Sauvignon, 15% Syrah
Critical AcclaimAll Vintages
Viña Maipo was founded in 1948 in the village of Maipo, the heart of Maipo Valley, a world-renowned region for producing wines of outstanding quality. Twenty years later, Chilean leader Concha y Toro, the largest Chilean wine group, acquired the winery, enhancing the quality of its wines and laying the foundations for its global spirit. In 2007, Max Weinlaub joined Viña Maipo as chief winemaker, giving way to a new strategy focused on developing world-class wines, expressive of their origin.
Viña Maipo sources from almost 5,000 acres of owned and grower vineyards, split approximately 60% (2,965 acres) between own vineyards and 40% (1,977 acres) from growers. Growers plant under close supervision by Weinlaub and his team, ensuring quality production across the spectrum; for the top wines, 100% are sourced from estate vineyards. Maipo Valley has a signature elegance and complexity, particularly near the village in upper Maipo, due to fluctuation in day-to-night temperatures between the Andes and the valley floor. The soils offer a combination of volcanic and alluvial influences and support different varieties; Cabernet Sauvignon thrives in alluvial areas, while Syrah is well-suited to volcanic conditions.
Maipo Valley accounts for 20% of the winery's total production (including estate and growers), and three wines (made principally from Cabernet and Syrah) are classified as D.O. Maipo. Viña Maipo also makes wines in the Central and Maule Valley, with all of the whites coming from excellent white-wine terroirs in Casablanca, Rapel and Maule. Overall, the winery pursues a sustainable approach with the aim of minimizing environmental impact through responsible practices such as water management and minimal treatments. For winemaker Max Weinlaub, sustainability is a key part of his "craftsmanship philosophy—a belief that every wine must be treated individually with a critical attention to detail.
Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.
Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.
Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.
Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.
Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.