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GOOGOODD TOTOKNOKNOWW www.errazuriz.com Year 4, Nº 17, February 2005 Errázuriz releases its Organic

Vineyard: occurred at average temperatures of 27-29° The Don Maximiano Estate is located in the Celsius. This warm fermentation, which was Aconcagua Valley, a semi-desert region where followed by 30 days of , allowed the hot summer days are cooled by afternoon maximum extraction of the ripe fruit flavours. breezes. The Max III sector of the estate has The wine was aged for twelve months in been farmed organically for more than three 100% French American barrels (40% years under supervision of BCS Öko-Garantie new). It was lightly filtered at bottling. GmbH, Germany under CEE 2092/91 ruling. The was planted in 1992 with Winemaker’s Comments: and a bit of Shiraz. We Our Organic Cabernet Sauvignon represents harvested our first certified organically-grown a company-wide commitment to pursue crop in 2003. In 2004 the Soil Association of vineyard management techniques that respect the United Kingdom certified our organic the natural environment and emphasize vine project as well. health as central to wine quality. The 2003 requires that no synthetic chemicals whatsoever be used for pest control. Our vineyard management techniques therefore focus on maintaining optimum vine health with balanced vigour, so that the individual plants are not susceptible to mite infestation or other insect-related problems. Weeds are controlled mechanically through periodic hoeing. The drip irrigation system allows us to carefully match the water supply to the plants’ needs, while a spur-pruned vertical trellis : 2003 ensures good aeration and sun exposure vintage is our first certified . Appellation : Aconcagua Valley Ruby red with violet highlights, the Cabernet Vineyard Source : Max III : features black fruit and an earthy note on the Alcohol : 14.0% by vol. The were hand picked in late March nose, while the Shiraz brings lively red fruit pH : 3.66 and early April using small boxes to protect and soft notes of spice and leather to the Total Acidity : 5.54 g/l (tartaric acid) the fruit from bruising. The majority of the blend. Strawberry appears on the palate along Variety : 97% Cabernet Sauvignon lots were not inoculated with commercial with tart cherries, chocolate, and cinnamon. 3% Shiraz , but rather were allowed to ferment The Cabernet’s firm but very elegant tannins with the wild yeasts that are naturally present turn friendlier with the sweetness added by on the skins. Whole-berry fermentation the Shiraz. How does a obtain an ?

n order for a winery to used in the maintenance of I become approved as a the vineyard. vineyard that produces • Proof of the officially organically grown wine, recognized organization that certain procedures must be certified the vineyard as followed, including. organic. • Proof of the date the • Proof of the vineyard from certified organic practices which the organically grown began. grapes originated. • A three-year “transition • Proof that no or period” for the organically other chemicals have been producing vineyard.

Why is organic so important in Chile and specially in the Aconcagua Valley?

he environmental is dry and windy with high Tconditions of Chile luminosity, and thus, make it are extremely favorable for very difficult for fungus What is organic producing organically. diseases to grow, excellent Chile borders the desert to for producing healthy viticulture? the north, the Pacific Ocean grapes. In addition, the short to the west, the Andes rainy season that occurs only ssentially, organic Mountains to the East, and in winter, characterizes E viticulture is vineyard the Antarctic to the south., Chile, and especially the management, using only natural and isolate the country from Aconcagua Valley, help processes and products of dangerous plagues, such as facilitate the “natural” natural or biological origin. . Climate in Chile control of the vines. There are several important elements that contribute to successful vineyard management in organic viticulture, including Organic viticulture at Viña Errázuriz

biodiversity and the utilization www.doblegiro.cl of natural additives, insects, and iña Errázuriz is taking During this period our animals. Vadvantage of the viticulturists learned how to conditions present in the effectively use nutritients to • Biodiversity is the elimination of • Animals also play a key role Aconcagua Valley to grow feed the vines, and how to the monoculture that has always in biodiversity. In Chile, for grapes organically. The utilize plants, animals and been the central characteristic of example, animals such as transition period to insects to help achieve a a vineyard. By adding another alpacas, sheep, turkeys, organically produced wines balance in the of crop to the existing vine habitat, goats, chicken, and geese begun in 1999 with 15 the Don Maximiano Estate. organic viticulturists have created contribute to effective hectares of Cabernet In 2004, The Soil an effective method of protecting vineyard management. Sauvignon and Shiraz at sector Association of the United and preserving the plants, as well These animals are used for III of the Don Maximiano Kingdom, body that exists as naturally adding nutrients to their manure, which adds Estate. During the three year to research, develop and the soil by attracting beneficial fertilizer to the soil. transition period, our winery promote sustainable [email protected] insects. These additional plants Additionally, the animals are carefully followed all of the relationships between the help prevent erosion, and by used as predators; they feed necessary steps to become soil, plants, animals and the offering a home for beneficial on the unwanted pests and certified by an officially biosphere, certified Viña insects, they diminish danger of keep weed pressure levels recognized organization (BCS Errázuriz organic project harmful pests. surrounding the vines down. Öko-Garantie of Germany). well. Errázuriz. Good to Know is a publication of the Marketing Department Viña