They want to show the maximum potential of Carmen?re in the 2016 Kai, which is from very stony soils in Aconcagua and contains some 7% Petit Verdot. It fermented in a combination of stainless steel and oak vats and matured for 22 months in French oak barrels, 70% of which were new. It has some cereal-like aromas and a lactic and leafy touch. This is still in a fuller, more classical Panquehue style, slowly being refreshed through the years and getting closer to the more modern and fresh house style of other ranges. The palate is medium to full-bodied, lacking a little in the middle. 10,000 bottles produced. It was bottled in January 2018. (Wine Advocate – Luis Guti?rrez)