Viña Maquis

Viña Maquis will soon be celebrating its 100 year anniversary! Founded in 1916 by the Hurtado Family, The winery is located on a historic property that originally belonged to Chilean President, Federico Errázuriz Echaurren. Its impressive wine cellar, dating back to 1927, was built in a unique architectural style by Ignacio Hurtado Echeñique when he was still only 23 years old. It has a capacity for storing one million liters of wine. Since its origins Viña Maquis has been associated with the production of noble vine varieties. The Cabernet Franc stands out as particularly notable, and provides a faithful representation of the winery's unique and privileged terroir.

Located in the heart of the Colchagua Valley. The vineyeard terroir is marked by its very special geographical position, ensconced between two large waterways, the Tinguiririca River and the Chimbarongo Creek, they act as pathways for cool coastal breezes that help moderate the warm Colchagua summers, contributing to the intensity and fruitiness of the wines.state-of-the-art gravity flow winery, set the stage for their initial production of a “Super Chilean” blend using the vineyard’s finest red grapes.

Since 2005, Maquis has worked with consulting viticulturist Xavier Choné, who also consults with Chateau Yquem, Leoville Las Cases, Opus One and Dalla Valle. Under Xavier's influence thevineyards are strategically planted and farmed with minimal irrigation. Carmenere is planted in the warmest spots and Cabernet Franc in the cooler areas. Winemaking specialist Jacques Boissenot, who consults with four of the five Bordeaux first growths, Chateaux Margaux, Lafite, Latour, and Mounton Rothschild, is at the helm of the winemaking team.

Maquis Lien

The distinctive 2010 Maquis Lien is a 'Super Chilean Wine' made from a finely tuned blend of 50% Carmenere, 35% Syrah, 10% Cabernet Franc, 5% Petit Verdot. 100% hand picking and sorting of clusters and grapes. Cold maceration at 9°C for 5 days. Fermentation temperatures between 22-25°C in stainless steel tanks. Total maceration time of 20 days (including cold soak and alcoholic fermentation). Malolactic fermentation in stainless steel tanks. 25% of the wine was aged for 14 months in first use French oak barrels, 35% was aged in second and third use barrels and 40% in stainless steel.

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Price: (6 pk) FL $120.00
 
Cabernet Sauvignon

This wine was made out of grapes produced at a vineyard block planted between the Chimbarongo Creek and the Tinguiririca River on the Maquis Estate, in the central part of the Colchagua Valley. The two meter deep alluvial soil with a 25% clay content is ideal for producing Cabernet Sauvignon grapes that are ripe and elegant with extraordinary complexity.
- 90% Cabernet 10% Cab Franc
- 100% hand picking and sorting of clusters and grapes.
- Cold maceration at 9ºC for 7 days.
- Fermentation temperatures between 22°C and 25°C in stainless steel tanks.
- Total maceration time of 23 days (including cold soak and alcoholic fermentation).
- Malolactic fermentation in stainless steel tanks.
- 50% of the wine was aged for 10 months in second and third use French oak barrels.

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Carmenere

With an expressive nose containing hints of laurel, spicy clove and a pleasant note of rosemary, this wine also exudes a layer of deep red fruits. On the palate, it’s fresh, with sweet tannins and a full-bodied flavor that ends in a lovely, lingering finish.

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