LE DIX DE LOS VASCOS
Los Vascos
LES DOMAINES BARONS DE ROTHSCHILD LAFITE
APPELLATION
Colchagua Valley
GRAPE VARIETIES
94% Cabernet Sauvignon, 3% Syrah, 3% Cabernet Franc
WINEMAKERS
Philippe Rolet
TECHNICAL DATA
Acidity
3.59 g/L
Alcohol
14.3%
94POINTS
95POINTS
Le Dix, meaning ten in French, was introduced in 1998 to celebrate Domaines Barons de Rothschild Lafite’s first ten years in Chile. Le Dix de Los Vascos is grown in the exceptional vineyard, called El Fraile, which means “the monk”, the oldest planted vineyard at Los Vascos and the original vineyard on the estate. The vineyard is 100% planted to Cabernet Sauvignon and many parcels of the vineyard have vines reaching 80 years in age. The vineyard is fairly large, covering some 200 acres, Le Dix is produced from severely reduced yields from El Fraile (the best) combined with the most rigorous cuvee selection - the resulting wine is of world class stature.
Los Vascos is located in Valley de Caneten (Colchagua), a closed valley in the central zone of Chile, approximately 25 miles from the sea. The valley provides a perfect microclimate for high quality viticulture, with Northern exposure to lands uncontaminated by airborne or water-borne pollutants. Daily on-shore winds provide temperature changes between 68-77°F, for optimum maturation of the grapes. With 1,581 acres planted on the over 10,000 acre estate, it is one of the largest vineyards in the central Colchagua valley, at the foot of Mount Cañeten.
TERROIR & VINTAGE NOTESLe Dix comes mainly from a plot of old Cabernet Sauvignon vines known as El Fraile, meaning the Monk. Nestled in the heart of the vineyard, the vines are planted at high density, producing grapes of remarkable concentration and quality. The blend is completed by a selection of Syrah and Carménère grapes that add complexity to the wine.
A rainy winter gave way to a cool spring where maximum temperatures did not exceed 79ºF. Early summer brought unusually low temperatures and rainfall, which continued through the harvest months, making it the coolest season in recent decades. It was necessary to go through, taste, and analyze the ripeness of the grapes more frequently and to be more patient than usual to make the right decision about when to harvest. Hand-picking at “El Fraile” began on April 15, for the sectors that ripen earlier, and lasted two weeks. Although this was one of the coldest vintages in recent decades, the plants in this district, which are over 60 years old, are less affected by temperature differences and tend to compensate for the speed of ripening, which partly explains why the harvest took place a few days later than usual.
Grapes are placed in small stainless steel vats, allowing each quarter to ferment separately. The vats are inoculated, and traditional Bordeaux-style vinification is carried out, taking care to ensure extraction and maintaining temperatures no higher than 82°F. Maceration is carried out for up to 30 days, a static extraction that allows concentration while preserving elegance. Because of its age, the “El Fraile” grape has a good concentration of tannins, but with extraordinary elegance and quality. Once separated from the skins, the wine undergoes malolactic fermentation in stainless steel tanks. Finally, the wine is put into barrels. After aging, the blend is re-evaluated and the wine is bottled, where it will rest for at least 1 year before being marketed.
TASTING NOTESDeep ruby color, with hints of garnet. The nose is intense and fruity, with notes of black cherry and raspberry, accompanied by cocoa, graphite and cedar notes characteristic of good quality barrels, which provide excellent integration and evolution. The palate is tense, with good concentration and although the tannins are very present at the beginning, they are elegant and intense. A wine that will take time to evolve, but that guarantees a long life, the result of a very particular vintage for its freshness.
RESOURCES
Los Vascos Portfolio
