Odfjell’s quest is to make wines that are a true expression of the terroir. Our low-yield vineyards are handled with individual care. We hand-pick the grapes in order to ensure the fruit arrives at the winery as intact as possible.

We started planting vineyards in our Maipo Estate in 1994. Today, after 20 years, we have 85 hectares planted in Maipo. Including our vineyards in Cauquenes, Lontué, and Colchagua, we have a total surface area of 115 hectares being cultivated, planted with a wide array of grape varieties, such as Cabernet Sauvignon, Merlot, Carmenère, Syrah, Cabernet Franc, Malbec, and old Carignan vines from Cauquenes.

Odfjell is committed to being a leader in progressive vineyard management, and we are dedicated to elevating the image and practice of viticulture in Chile. The goal of this work is to produce the best possible wines in the vineyards, while maintaining our long-term commitment to sustainable agriculture and environmental winemaking practices. For this reason, our vineyards are 100% organic and we have also recently begun biodynamic farming.

VINEYARD 85% Syrah Maipo Valley / 15% Carmenére Maule Valley 10 years. Maipo Valley (33º 51’37’’ S), 130 m above sea level. Located in the western border of the valley, near to the Pacific Ocean, the climate is mild to hot with an eight month dry season. The annual rainfall is 300 mm. The exposition to the sun is SW and the soil is clay loam with abundant stones along the profile ensuring good drainage. Maule Valley (35º 44’43’’ S) 195m above sea level. Mild climate with a dry season of five to six months duration. The annual rainfall is 700mm concentrated between October and April. Sandy clay loam soil with presence of granite along the profile. Elimination of shoots during spring, removal of interior leaves after set, selection of the best bunches three times before vintage. The grapes were hand-picked.

HARVEST Mid of April. 27º Brix. The beginning of spring in the Maipo Valley was cold, but quickly changed to normal once the flowering period arrived. The weather was milder than normal during the growing period, allowing the grapes to mature with more ripeness and complexity.

WINEMAKING The grapes were hand picked and not crushed on reception at the winery; the clusters were only de-stemmed. The whole berries had four to five days of cold maceration at 14ºC prior to fermentation and approximately ten days of maceration at 25ºC after fermentation. Natural and selected wild yeasts were used during the fermentation, which took place in tanks of 40,000 Lts. Spontaneous malolactic fermentation took place in tanks. 58% was aged in stainless steel tanks and 42% was aged in used oak barrels (three years old) for four to five months. Slightly filtered. Bottled in November 2015.

WINEMAKER’S TASTING NOTES Black with deep violet reflections. At first there are aromas of figs, redcurrants and ink oering a rich fruitiness to the wine. This is followed by scents of cloves, vanilla, smoked meat and a touch of toasted bread. In palate is a full bodied wine; fresh, juicy with hints of strawberries and cherries. Has a pleasant acidity on the finish.