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. (Wine Advocate – Luis Guti?rrez)