Cousiño-Macul Lota

Lota bottle image

Wine Description

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.

Cousiño-Macul Winery
Cousiño-Macul Vineyard
The gate to Cousiño-Macul winery
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Acclaim
WINES OF THE YEAR/REDS - BORDEAUX BLENDS: “Cousiño Macul’s icon wine is a cuvée of Cabernet Sauvignon and 15% Merlot, all of it sourced from old vineyards in Macul. This sees 100% new oak, but has the focus and intensity to handle it. Compact, savoury and built to last, it’s a superb wine from Frenchman Pascal Marty. Traditional Chile at its best.”
— Tim Atkin, MW, Mar 2017
BEST REDS OF THE YEAR
— Patricio Tapia, Jul 2016
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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
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Winemaking & Aging
Maceration length:
12-18
Varietal composition:
85% Cabernet Sauvignon and 15% Merlot
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
9-12 days
Fermentation temperature:
76 °F
Malolactic fermentation:
Yes
Type of aging container:
Barrique
Size of aging container:
225 L
Type of oak:
French oak - Taransaud and Sylvain
Length of aging before bottling:
15 months
Age of Aging Container:
85% new
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Analytical Data
pH level:
3.5
Acidity:
5.6 g/L
Alcohol:
14% %
Dry extract:
39.3 g/L
Residual sugar:
3.2 g/L