The 2015 Sideral was also ready for tasting, and in that slow ripening year, the final blend was significantly different than the 2014, with 81% Cabernet Sauvignon, 7% Carmenere, 7% Cabernet Franc, 3% Syrah and 2% Petit Verdot. But, the vinification and élevage were similar, in a mixture of stainless steel and oak vats, and aging was in 225- and 600-liter barrels for one year. But, but in 2015 they also introduced some 3,000-liter French oak foudres for the élevage. It feels more fruit-driven, obviously it’s one year younger than 2014. They have eschewed herbicides and pesticides as they are moving towards organic farming. They still don’t feel confident to do a full native fermentation, but they started with maybe 10% in 2015. The palate is juicy and approachable, somehow different than the 2014 but at a similar quality level. 100,000 bottles produced.
Viña San Pedro is a large winery with different ranges, and I started with the 1865 range (the year the winery was created), all from specific places throughout Chile. They also have a “boutique operation” they call Grandes Vinos San Pedro that is based in the Altair estate where they produce their top ranges. They have reduced the influence of the oak in the 1865 range. I had the chance to do a mini-vertical of their classical Cabernet Cabo de Hornos, and it was quite eye-opening. I’ve included the notes here, as none of those vintages were tasted before. And, more interesting than anything is they didn’t show me the “best” vintages; they did a blind tasting to decide which vintages to bring, and they ended up being the “worst” vintages. But today many of the ugly ducklings have turned into beautiful swans.