ANAKENA TODAY

June, 2012

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Viña Anakena Winemaking Team:

Viña Anakena’s chief winemaker

Sergio Cuadra, with consultant

winemaker Paul Hobbs and Gavin

Taylor, who joined the team in

September 2011, with the aim of

offering fine wines of origin that

reflect Chile’s terroirs and the

country’s potential, as a producer

of world-class wines.

www.anakenawines.cl

Sergio Cuadra

& Paul Hobbs

THE STRONG AND FINELY TUNED WINEMAKING TEAM HAS MET THE

CHALLENGE OF THEIR FIRST VIÑA ANAKENA HARVEST.

Gavin Taylor

I didn’t expect to find such a consistent project. I was impressed by the vineyards in Chile’s most privileged zones, that produce the best expression of each variety. This happens with the Sau-vignon Blanc and Pinot Noir in Leyda, with the Carmenere in Peumo, and with the Cabernet Sauvignon in La Isla Vineyard, in Colchagua.The vineyards are also planted in steep hillside blocks with diffe-rent exposures, which allows a bit of play with each clone, variety, and solar exposition.Another characteristic was the respect for the environment and the sustainable philosophy with which each vineyard has been worked since the beginning.The winery itself allows us to do all the enological work we need to do to maintain the quality of the grapes we receive to make fine wines.The team is excellent and is complemented by the support of Paul Hobbs as a consultant—a great contribution.

The most important thing is that each vineyard has very particu-lar characteristics, which gives us a tremendous diversity and op-tions that provides us with the right varieties.For example, in the three vineyards planted to red wines, each has a different type of soil, heat summation, and conditions, which gives us a broader pallet to play with.

The potential to produce high quality wines in Chile is enormous. Viña Anakena is producing good wines, and now that the vineyards are beginning to “stabilize” (are old enough to reach a balance be-tween vegetal growth and grape yield), we can continue working toward the optimal quality in each block.

It is good to have an external person on the team—that, and he has tremendous international experience.In our tastings he has a very critical perspective and is super honest, which helps us improve and fine tune our work.

InterviewWhat was your first impression when you arrived at Viña Anakena?

What do you think of the Viña Anakena vineyards?

How do you see the potential for quality of Chilean wine in general and Viña Anakena in particular?

What do you think Paul Hobb’s consulting influences the winemaking team?

Once again luxury liner in Chile chooses Viña Anakena wines.The ONA Red Blend and ONA White Blend wines were selec-ted for the third consecutive year as the official wines of An-tarctica’s primary air-cruise operator, Antarctica XXI, which receives more than 1,200 people from 20 countries each year from November through March.

Thanks to arrangements made by its winema-king team, Viña Anake-na now has Chile’s first Louis Latour barrels from Burgundy (France), the most highly respec-ted appellation for high quality Pinot Noir in the world. These barrels are especially made for aging their signature variety, and Ser-gio Cuadra and his team are betting on their ability to make Chile’s best Pinot Noir from our Las Brisas Vineyard in Leyda.

www.anakenawines.cl

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Gavin Taylor