Bo Sparkling Wine

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Bo Traditional Method

Bo was carefully crafted using the traditional method of secondary fermentation in bottle. Bo comes from the best Chardonnay and Pinot Noir grapes of the Casablanca Valley which is influenced by the ocean breeze that gives this wine its unique characteristics.

Bo has been aged on its lees for over 19 months in our cellar.

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Tasting Notes 2013

Vineyard: All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from blocks planted on a mixture of grey clay and yellow clay mixed with sand. The Pinot noir vines used in this blend were 6 years old and the Chardonnay vines 10 years old. Both were cropped at an average of 5 tonnes per hectare (2 tons per acre).

Harvest:The grapes were carefully harvested by hand in small 12kg picking cases between the 6th and 8th of March in the case of the Pinot noir and between the 19th and 21st of March in the case of the Chardonnay.

Vinification:Upon arrival at the winery the grapes were loaded by hand into a tank press were they were gently pressed with only the first 450L per tonne being used for the cuvee. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time the juice was gravity fed to fourth and fifth use French oak barrels, inoculated with native yeasts and fermented during a period of 15 days (with temperatures peaking at around 20ºC/68ºF). After fermentation had finished the barrels were left unsulphured with weekly battonage being carried out every seven days for a total of six weeks. The final blend (62% Chardonnay and 38% Pinot noir) was put together at the beginning of June with bottling and the commencement of the secondary fermentation at the end of July. After the completion of the second fermentation the base wine was aged on lees for 19 months before being riddled, degorged, corked and wired.

Tasting notes:Medium straw in colour with abundant small grain bubbles which provoke the formation of an elegant mousse in the mouth. On the nose subtle aromas of red apple, ginger and quince give way to mealy almond and walnut notes. In the mouth a fresh acidity leads to flavours of crème brulee and cookie-dough with a long finish.

Wine Analysis:

Alcohol: 12%
Ph: 3.07
Acidez Total : 8.1 g/L
Azúcar Residual : 2.5 g/L
Acidez Volátil : 0.43 g/L
Presión: 5,5 bar (80 psi)

Tasting Notes 2011

Vineyard: All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from blocks planted on a mixture of grey clay and yellow clay mixed with sand. The Pinot noir vines used in this blend were 6 years old and the Chardonnay vines 10 years old. Both were cropped at an average of 5 tonnes per hectare (2 tons per acre).

Harvest: The grapes were carefully harvested by hand in small 12kg picking cases between the 6th and 8th of March in the case of the Pinot noir and between the 19th and 21st of March in the case of the Chardonnay.

Vinification: Upon arrival at the winery the grapes were loaded by hand into a tank press were they were gently pressed with only the first 450L per tonne being used for the cuvee. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time the juice was gravity fed to fourth and fifth use French oak barrels, inoculated with native yeasts and fermented during a period of 15 days (with temperatures peaking at around 20ºC/68ºF). After fermentation had finished the barrels were left unsulphured with weekly battonage being carried out every seven days for a total of six weeks. The final blend (62% Chardonnay and 38% Pinot noir) was put together at the beginning of June with bottling and the commencement of the secondary fermentation at the end of July. After the completion of the second fermentation the base wine was aged on lees for 19 months before being riddled, degorged, corked and wired.

Tasting notes: Medium straw in colour with abundant small grain bubbles which provoke the formation of an elegant mousse in the mouth. On the nose subtle aromas of red apple, ginger and quince give way to mealy almond and walnut notes. In the mouth a fresh acidity leads to flavours of crème brulee and cookie-dough with a long finish.

Wine Analysis:

Alcohol: 12%
Ph: 3.07
Acidez Total : 8.1 g/L
Azúcar Residual : 2.5 g/L
Acidez Volátil : 0.43 g/L
Presión: 5,5 bar (80 psi)

Awards

Bo Sparkling Wine

Vintage 2013 – James Suckling – USA 90 Points
Vintage 2013 – Descorchados – Chile 92 Points