The Metic wines are made for us by Luca Hodgkinson: a French/English/Spanish expat, who consult for many wineries in Chile and has his own business sourcing grapes from sustainable and in many cases organic vineyards. They make the wines with less manipulation than one would expect at this level.
Mediterranean climate suited to red varietals.
Soil is gravely with a high content of clay.
Vineyard is 120 years old / Planted on non-grafted rootstocks. The density of plantation is ideal for Cabernet, 1.8 m * 1 m (5555 plants per Ha). Irrigation is by hand in the traditional flooding style, twice a year.
• Hand harvested
• Wild yeast fermentation
• Concrete vats
• Ambient ferment
• maceration of 27 days
• Nature of maturation – concrete tank
• Malo in tank
• Filtration – due to this being a young wine released quickly, the wine was filtered gently
• No fining, suitable for vegans
• Limited use of sulphur
Light smoking. Lots of black fruit on the nose and palate - mainly plums and blackcurrant. Some good star anise and leather later on the palate, with a hint of sweet spice. Medium plus acid, pretty big but smooth tannin and a medium plus finish.
FOOD RECOMMENDATION: Meat empanadas (small Chilean Cornish pasties!) or BBQ beef.
Santa Cruz, Chile