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Wine Information
Vineyard
The grapes for our KAI 2010 were selected from the best blocks of our Max vineyard in the Valle de Aconcagua, a region with a Mediterranean climate that includes a long, dry growing season, rainfall concentrated in winter, and moderately warm summer days cooled by soft evening breezes blowing in from the Pacific Ocean. The vertically-trained Carmenere vines were planted in 1992 and 1993 in deep loamy alluvial and riverbed soils with 30 to 50% stone content. Average yields here range from 1.5 to 2 kg per plant, which enables good fruit set and vigour control, resulting in wines with outstanding concentration, colour, and volume. The grapes were harvested quite late in the season to ensure the flavours deliver good fruit expression without herbaceous notes. The high daytime–night time temperature variation (averaging 19°C/34°F) in the weeks leading up to the harvest triggers high concentrations of anthocyanins, which intensify the colour of the wines.
Harvest Notes
Harvest Date: First and second weeks of May.
Historic Averages:
Average temperature (October–April): 18.9°C / 66°F -
Temperature Oscillation (October–April): 18.5°C / 33.3ºF
Annual precipitation: 250 mm / 9.8 in
Spring began in September, with average temperatures 9.6% lower than in the preceding year. With the exception of October and December, the rest of the season displayed lower than average temperatures as well. In regard to phenologal development, budbreak occurred 18 days later than in the previous season. November was colder, which affected flowering and therefore reduced the final yields. Harvest began 10 days later than last year, probably due to below-normal average temperatures from January to April. There were 1,551 degree days this season, 118 less than in the previous season and 4.6% lower than the historic average. The most notable feature of this season was the very slow, even and steady ripening of the grapes, aided by rather moderate temperatures in March. The grapes were in excellent condition at harvest time, leading to wines with fresh red and black fruit, very good expression and concentration, and good acidity.
Vinification
The grapes were handpicked and transported to the winery, where they were inspected twice on a sorting table to eliminate any plant remains and defective berries that could affect the final quality of the wine. After crushing, the must was deposited in stainless steel tanks, where it was fermented at 24°–28°C (75°–82°F). Several aerating pumpovers were carried out to aid the polymerization of the reactive tannins, eliminate potential herbaceous notes, and help set the colour. Total maceration time for the Carmenere was 20 to 30 days, but only 7 for the Petit Verdot. Just 5% of the latter variety was added to the final blend to lend structure, a spiced quality, and freshness from its enjoyable, naturally high acidity. The wine was racked directly into 100% new French oak barrels for malolactic fermentation and a total of 20 months of aging.
Winemakers Comments
Kai 2010 is a faithful expression of the Carmenere variety, classic, with a deep, glossy purple tone. The nose offers roasted red pepper notes followed by ripe figs, blackberries, dried fruit, and some spiced notes that recall pink peppercorn, all mingled with notes of toasted coffee beans and bitter chocolate. Lush on the palate, with silky sweet tannins and a nice acidity that lends liveliness to this complex wine with its fine, structured tannins. Its flavour evokes blueberries, figs and pencil lead, lightly overlaid with sweet spices and tobacco. This wine promises a lengthy and interesting evolution in the bottle.
