The grapes to produce Cabernet Sauvignon “TH” Valle de Maule Undurraga were carefully selected to remove any green or dehydrated berries. The healthy grapes were crushed and cold macerated for five days at 4 to 6°C to obtain good intensity of colour and aroma concentration. The Cabernet Sauvignon “TH” Valle de Maule Undurraga fermentation took place with natural yeast at 26 to 28°C, lasting for 18 days with three daily pump overs. Postfermentation maceration took place on the lees lasting for 14 days, enhancing the structure. The wine was racked into French oak barrels, of which 30% were new, where malolactic fermentation took place before being aged for 14 months.
The Cauquenes area is part of DO Valle de Maule. The region has a warm temperate climate, with generally warm, dry summers with daytime temperatures ranging from 28 to 30°C and cool nights of 8 to 11°C. The estate vineyard was planted in 2009 and is located on the bank of the Tutuvén River, which has a cooling effect on the vines during the warm afternoons. The vineyard has deep soils with variable texture. The topsoil consists of clay with high silica content, with partially weathered granite and even quartz in the subsoil. These properties allow for good water retention, releasing it slowly as the vines need it. This low-yielding terroir of 6,45 hectares, receives a controlled, limited water supply during the ripening process and the resulting yield is 2,4 kilograms per vine, providing the necessary concentration for a rich, ripe wine.
Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.