Patricio Tapia: This was the first time that stainless-steel tanks and temperature control were used during the fermentation of Don Melchor. Furthermore, as in the previous two vintages, the aging time was extended from eight months to a year, to obtain a wine with better quality and concentration. The 1990 vintage had high temperatures in January, but these dropped back to the historic average as harvest approached. In this Melchor, greater efforts seem to have gone into the texture, which is silky, while the aromas and flavors are deep and ripe, close to the black fruit that melds with notes of coffee in a wine that could continue to evolve gracefully for another couple of years. 17 (90)