READ THE DIAGRAM
Don Melchor 2022: Extraction continues after fermentation
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Process based on the 2022 product document. The arrows indicate the sequence; the width of each box does not represent the proportion of time spent. To the supporting reference ↓
FIELD NOTE 01
Focus on Cabernet
Maipo is a leading region for studying Chilean Cabernet Sauvignon. By adding place names like Puente Alto, Pirque, and Alto Jahuel, it’s possible to consider where within this broad valley the wine comes from. Distinguish between descriptions of the whole valley and of single vineyards.
FIELD NOTE 02
Deciding on Casa Real's vineyard
Santa Rita explains that in Alto Jahuel, they manage everything from winter pruning and shoot thinning to sorting unevenly ripe bunches. To avoid over-ripeness in warm years, assessments need to be made not only just before harvest, but also during the previous season.
FIELD NOTE 03
Extraction strength is not fixed.
According to the company’s 2026 overview, they present an approach of gentle extraction and slightly lower fermentation temperatures under warm conditions. Ripe grapes do not necessarily mean strong extraction. This is an exercise to observe not only color depth but also the quality of tannins and acidity.
FIELD NOTE 04
Read an example from Puente Alto
The Don Melchor 2022 data places the vineyard on the northern bank of the Maipo River, at an altitude of 650m in the foothills of the Andes. The description of a loam topsoil over gravel provides insight into vineyard drainage. However, this soil profile should not be generalized to the entire Maipo area.
The same year’s harvest spanned from March 17 to May 5, with most Cabernet picked in April as explained. This shows that even within one vintage, not all plots are harvested on the same day.
Basis for this section:Don Melchor | 2022 Technical Information ↗
FIELD NOTE 05
There is an extraction period after fermentation as well.
The materials state alcoholic fermentation in stainless steel tanks for 8–10 days. Afterward, depending on parcel and variety, maceration for 5–10 days is done, then malolactic fermentation and aging in French oak barrels. Counting only the fermentation period as the total skin contact time omits later stages.
The amount of pumping over is also adjusted between the early and late stages of fermentation. Rather than focusing solely on "Cabernet requires strong extraction," it is more accurate to track what was changed and when, step by step in the process.
Basis for this section:Don Melchor | 2022 Technical Information ↗
FIELD NOTE 06
Separate 15 months and the denominator 72%.
According to the 2022 data, aging was 15 months in French oak barrels, with 72% new barrels and 28% second-use barrels. The 15 months refers to the duration, and 72% relates to the composition of new and old barrels, not the varietal composition. Check if the technical sheets for comparative wines include the same metrics, and leave unmatched fields as unverified.
Basis for this section:Don Melchor | 2022 Technical Information ↗
Not necessarily. Some producers choose gentle extraction to avoid excessive weight.
PAUSE & REFLECT
Check your understanding.
Does ripe Cabernet from a warm year always require increased extraction during vinification?
Read the explanation ＋
Not necessarily. Some producers choose gentle extraction to avoid excessive weight.
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Cabernet Sauvignon: Interpreting ripening and blend ratios →
Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
- Santa Rita: Casa Real and Alto Jahuel · 2026 ↗
- SAG: Decreto 464, 2026/7/14 edition ↗
- Don Melchor | 2022 Technical Information ↗