Viña Maquis is located in the heart of the Colchagua Valley between the Tinguiririca River and the Chimbarongo Creek. The soils of this area are deep alluvial with a two-metre layer of highly concentrated clay set over a deeper layer of gravel—brought by the rivers—that provide natural drainage which allows the grapes to lose the green characteristics very early in the season. The waterways also help moderate extreme weather conditions throughout the year by protecting the vineyards from spring frosts and lowering the maximum summer temperatures. These features are distinctive of Viña Maquis and uncommon in the rest of the Colchagua Valley. Our Cabernet Franc comes mainly from two blocks, one of masal material and the second is clonal, both harvested during the third week of March together with the Cabernet Sauvignon. The 2019 season was characterized by a dry spring and summer with few cloudy days, which helped temperatures to be slightly above normal. The months of March and April also had higher than normal temperatures. Grape production was 12% lower than expected, but with very healthy and balanced grapes. The aromatic quality, balance and concentration of the 2019 wines is outstanding. 100% hand picking and sorting of clusters and grapes. Gravity tanked avoiding the use of pumps for a more delicate extraction of aromas, colour and tannins. Fermentation temperatures between 22-25°C in stainless steel tanks with moderate pumping-overs in frequency and intensity. Use of a vertical press to separate the final wine with a total maceration time with its skins of 21 days. Malolactic fermentation is done in stainless steel tanks. The wine was aged for 12 months in French oak barrels.