(Wine Advocate Score 90+) The 2016 Max Reserva Cabernet Sauvignon was produced with grapes from their estate vineyards in the Aconcagua Valley, from a somewhat challenging year, and it's blended with some 3% Petit Verdot and 8% Cabernet Franc. It fermented in stainless steel vats and matured for 12 months in French oak barrels, 25% of them new. This feels very classical and has the freshness that is now clearly part of the house signature. It has moderate alcohol, fine tannins and good balance. 583,824 bottles produced. It was bottled in April and May 2018.
