2006 Variety : 100% Shiraz Appellation : Aconcagua Valley Total Acidity : 5.33 g/l Final pH : 3.68 Alcohol : 14.5% by vol. Residual Sugar : 2.52 g/l The grapes for our Arboleda Shiraz 2006 are sourced from our vineyards in the Aconcagua Valley. This region features an extended, dry season with moderately warm summer days cooled by soft afternoon breezes coming in from the Pacific Ocean. The vineyards of Las Vertientes Estate were planted in 1999 and 2000. The three sectors from which the grapes for this year’s Shiraz come from are “La Pirca” “Canasto” and “La Quebrada”. These sectors were planted in the year2000 with French clones 300 and 174 respectively. The vineyards feature deep soils of colluvial origin, with a high percentage of stone compounds, rounding 50-70 % of the total volume. The soils are excellently drained and present medium vigour, which is extremely appropriate for this vigorous and highly productive variety. Shiraz is a variety that produces wines with very lively and intense colours This characteristic combined with the high day-night temperature differences of 20°C/68°F on average in the weeks before harvest in this part of the Aconcagua Valley creates wines with deep, intense colours and sweetness in the mouth. Altitude: Las Vertientes Vineyard: 380-590metres/1247-1936 feet above              sea level. Climate: Mediterranean with a long dry season and winter rainfall. Picking Date: 3rd and 4th week of April. Historic Averages: Heat Summation (Oct-Apr): 1,687 degree days. Mean Temperature (Oct-Apr): 18.7ºC (66 ºF). Temperature Oscillation (Oct-Apr): 18.2ºC (64.8 ºF). Rainfall (year round): 250 mm / 9.8 inches. This season the average heat summation from October 2005 to April 2006 reached 1,635 degree days, which was lower than the previous season (1,652 degree days). This condition resulted in a 10 day delay of the different phenological stages of flowering, fruit set, veraison and ripening. Our Arboleda Shiraz 2006 showed good acidity levels and elegant red fruit aromas of very good tipicity. The secret to this success was being patient enough to wait for the precise moment for harvest. This was favored by temperatures less cold than normal in late March and early April, which allowed us to achieve properly ripe and round tannins with great structure. Despite this season’s night-day temperature oscillations were narrower during the months before harvest (March and April) they were higher than the historical average, reaching 20ºC, which encouraged color synthesis in the grapes (antocyanins), creating wines with great color intensity. Fortunately we were not affected by rains, with the exception of November, when rainfalls reached 12mm but did not alter the vineyard health conditions. The grapes were hand-picked throughout the second half of April, carefully hand-sorted and gently crushed into stainless steel tanks for fermentation at 26-30° Celsius (79-86°F), with three pumpovers per day. The total maceration time varied from 17 to 31 days, depending on the development of the individual lots. All lots were aged for 12 months in 65% new oak barrels, 55% French and 45% American. An attractive wine with an intense and red violet colour. On the nose, ripe and intense aromas recall ripe black fruit like mulberries and blueberries. Simultaneously, from the barrel aging, sweet aromas of butterscotch, vanilla and cinnamon unfold. This ripe style reproduces on the mouth; the wine displays volume and creaminess and features very firm and present tannins, which are still smooth on the palate. Ripe fruit flavors and soft toast notes appear again offering deepness and length to a long and persistent finish.