I tasted the 2014 20 Barrels Cabernet Sauvignon, another classical Maipo Cabernet selected from the best barrels of the variety from that year. It was complemented by 4% Syrah and 2% Carmenere, the salt and pepper of the blend. The vines are in Pirque, a classical zone for Cabernet, and the vinification and élevage were also classical—fermentation with neutral yeasts in stainless steel with remontage, 10% bleeding and aging in barrique for 18 months, including malolactic. Tasted next to other 2015s, it's clear that 2014 is fresher, and the wine comes through as quite balanced. Classical, with varietal aromas and the telltale Cabernet tannins that would welcome some powerful food. 60,000 bottles produced.