Clusters were hand selected and hand picked in 10-kilo lug boxes. In the cellar, a manual cluster selection took place and berries were pressed by a small basket press. After a 7-day cold soak, the fermentation lasted 9-12 days in 10,0000 L tanks at an average temperature of 76°for Merlot and 79° for the Cabernet Sauvignon. Post fermentation maceration took 12 to 18 days. Dozens of small batches of Cabernet and Merlot were kept separate and only the exceptional barrels became key components of Lota. Malolactic fermentation took place in barrels and aging lasted for 15 months in new oak barrels. The wine was bottled unfined.

Tasting Notes

A deep dark red color with violet tints. Complex aromas of dark fruit with cassis, hints of cedar and spice. Full-bodied and elegant with luscious flavors of blackberry, currant, cocoa, soft oak and warm spices. A core of concentrated and delicious black fruits is framed by light toasty oak and ripe tannins which continues into a long, ultrasmooth finish.

Food Pairing

A wine for sumptuous meals based on roasted or braised red meats. Gigot of oven-roasted lamb, Wellington Beef, marinated venison and wild boar, Civet of hare, ragoût of lamb, confit of rump steak or simply steak au poivre.

Vineyard & Production Info
Vineyard name:
Macul and Buin Vineyards
Vineyard size:
Various acres
Soil composition:
Calcareous soil, sand and rocky subsoils
Elevation:
1,320 - 1,890 feet
Vines/acre:
931 - 2,024
Exposure:
North and South
Year vineyard planted:
Various
Harvest time:
Late March through the first week in May
First vintage of this wine:
2004
Bottles produced of this wine:
8,500
Winemaking & Aging
Varietal composition:
85% Cabernet Sauvignon and 15% Merlot
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
9-12 days
Fermentation temperature:
76 °F
Length of maceration:
12-18 days
Malolactic fermentation:
Yes
Type of aging container:
Barrique
Size of aging container:
225 L
Age of aging container:
85% new
Type of oak:
French oak - Taransaud and Sylvain
Length of aging before bottling:
15 months
Analytical Data
Alcohol:
14% %
pH level:
3.5
Residual sugar:
3.2 g/L
Acidity:
5.6 g/L
Dry extract:
39.3 g/L

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