Deep ruby color; cherry, red berries, eucalyptus on the nose; black cherry, plum, pepper, cracked peppercorns, tobacco, oak, chocolate, smoke on the palate.
Dry, medium body, light tannins and balancing acidity. Savory notes. Blend of 60% cabernet franc, 29% carménère, 11% cabernet sauvignon. Hand-crafted blend. Barrel aged for a year in French oak. The Hurtado family owns a special valley at the confluence of two historic rivers in the Colochagua Valley. The valleys channel cool Pacific breezes to the vineyards, abetting diurnal shift, fruit ripening, and acidity. 14.1% ABV
In Chile’s native Mapuche language, “lien” means silver metal, a reference to colonial Spanish coins once melted to make fine jewelry, like the lizard on the Maquis label. Viña Maqui traces its roots to the 18th century when Jesuit priests worked the vineyards. In the 19th century, two Chilean presidents used the property for cabinet meetings and built brick bridges so their ministers could attend even in rainy seasons. Remains of the bridges remain on the Maquis Estate.
The Hurtado family purchased the property in 1916. In 1927, their winery was one of the first buildings in Chile to be made of concrete, the vision of owner and engineer Ignacio Hurtado. It was not until the 21st century they decided to make their own wine with the fruits of their vineyards. In 2003, they built a state-of-the-art, gravity flow wineries in the Colchagua Valley.
The Maquis vineyard essentially is an island with the Tinguiririca River on one side and Chimbarongo Creek on the other. The waterways bring alluvial soil from the Andes to the east and the valley brings Pacific breezes from the west. The vineyards are planted and farmed with minimal irrigation and intervention. Consulting winemaker Xavier Choné works with wineries around the world, including Opus One, Joseph Phelps, and Dominus Estate. Maquis is the only South American winery affiliated with Choné.
Viña Maquis was among the first producers in Chile to gain sustainability certification. There is an energy recovery system based on geothermal heat pump technology, earning the winery the 2013 Innovation Prize for energy saving and carbon footprint reduction awarded by the British-Chilean Chamber of Commerce. The vineyard has reduced its electrical consumption by 30% and its liquified gas requirements by 90%. In addition to biological corridors to host beneficial insects, birds, and animals, 2,600 sheep control weeds in winter and spring and spend every evening in the vineyard’s weaker areas to increase soil fertility.
Ricardo Rivadeneira Hurtado is the executive director and winemaker today. He trained in engineering, agronomy, and enology in London and Santiago de Chile. He refined his skills at Charles Krug in Napa Valley and Château Branaire-Ducru in France. He became general manager of Maquis in 2005 and executive director in 2019.
Rodrigo Romero is the chief winemaker. He earned a degree in agronomy at the Universidad Católica de Valparaiso and a post-graduate degree in wine production technology. After working in wineries throughout Chile, France, Italy, and Franciscan Estate Winery in Napa, Rodrigo joined Maquis in 2013.
Viña Maquis Lien, Colochagua Valley, Chile 2018 delivers fresh, hints of minerality, tasty red berries, eucalyptus. Interesting wine with savory notes and a lingering finish. Refined tannins and balancing acidity makes this a delightful adventure in cab franc-led blend. The 2018 vintage has been called the vintage of the decade in Chile. Taste this rich, tasty delight to see if you agree. Pair with red meats—grilled steaks and roasts; beef stew; lamb; veal. Cheese—hard cheeses; cheddar, manchego, parmigiano-regglano, pecorino. $20