Gran Reserva – Chardonnay

gran-char

Chardonnay

A great Chardonnay from the cool valley of Casablanca, known as the best place in Chile for this variety.

Night-harvested grapes planted on the sandiest soils within our estate.

Skin contacted for 7 days prior to pressing the wine is then fermented and aged in a mixture of new and used french oak barrels for 11 months.

On the nose, elegant aromas of citrus rind and red apple combine effortlessly with notes of walnut.  In the mouth, flavors of crème brûlée and cookie-dough give way to a fresh, lively acidity.

Tasting Notes 2015

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 sandy/yellow clays with an average vine age of 16 to 20 years. Cropped at an average of 6 tonnes per hectare (2.4 tons per acre).

Harvest:The grapes were carefully machine harvested at night, with an ambient temperature of between 2 and 6°C (39 to 43ºF) between May 1st and May 4th, 2015.

Vinification:Upon arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 1ºC or 34ºF) where they were then left to cold soak for 168 hours (7 days). Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time the juice was racked to stainless steel tanks, inoculated with selected yeasts and gravity fed to a mixture of new (36%) and used (64%) French oak barrels. The juice was first inoculated with Torulaspora delbrueckii (a native yeast isolated from the vineyard) and then, 3-4 days later when fermentation had already begun, they were inoculated a second time with Saccharomyces cerevisiae. Temperatures during the fermentation in barrel peaked at 18ºC (or 65ºF). After fermentation had finished the barrels were sulphured at which point battonage (or manual lees stirring) was carried out weekly for the following 10 months. After a total of 11 months in barrel the wine was gently nitrogen racked to tank at which point it cold stabilised, filtered and bottled.

Tasting Notes:Pale straw in colour. On the nose elegant aromas of citrus rind and green pear combine effortlessly with almond and walnut notes. In the mouth flavours of crème brûlée  and cookie-dough give way to a fresh, lively acidity which imparts excellent structure and length.

Wine Analysis:

Alcohol:                  14.0%
pH:                          3.47
Total Acidity:        6.0 g/L
Residual Sugar:    3.3 g/L
Volatile Acidity:    0.70 g/L

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 sandy/yellow clays with an average vine age of 16 to 20 years. Cropped at an average of 5 tonnes per hectare (2 tons per acre).

Harvest : The grapes were carefully machine harvested at night, with an ambient temperature of between 2 and 6°C (39 to 43ºF) between April 25th and May 6th, 2013.

Vinification :Upon arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 1ºC or 34ºF) where they were then left to cold soak for 168 hours (7 days). Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time the juice was racked to stainless steel tanks, inoculated with selected yeasts and gravity fed to a mixture of new (35%) and used (65%) French oak barrels where it was fermented during a period of 20 to 40 days (with temperatures peaking at around 20ºC/68ºF). After fermentation had finished the barrels were sulphured at which point battonage (or manual lees stirring) was carried out weekly for the following 10 months. After a total of 11 months in barrel the wine was gently nitrogen racked to tank at which point it cold stabilised, filtered and bottled.

Tasting Notes :Pale straw in colour. On the nose elegant aromas of citrus rind and red apple combine effortlessly with notes of walnut. In the mouth flavours of crème brulee and cookie-dough give way to a fresh, lively acidity which imparts excellent structure and length.

Wine Analysis :

  • Alcohol: 13.5%
  • pH: 3.50
  • Total Acidity: 6.1 g/L
  • Residual Sugar: 3.0 g/L
  • Volatile Acidity: 0.53 g/L

Tasting Notes 2012

Vineyard : All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced blocks planted on a mixture of grey clay and sandy/yellow clays with an average vine age of 15 to 19 years. Cropped at an average of 5 tonnes per hectare (2 t/acre).

Harvest : The grapes were carefully machine harvested at night, with an ambient temperature of between 2 and 6°C (39 to 43ºF) between April 16th and 26th, 2012.

Vinification :Upon arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 1ºC or 34ºF) where they were then left to cold soak for 114 hours (almost five days). Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time the juice was racked to stainless steel tanks, inoculated with selected yeasts and gravity fed to a mixture of new (35%) and used (65%) French oak barrels where it was fermented during a period of 20 to 40 days (with temperatures peaking at around 20ºC/68ºF). After fermentation had finished the barrels were sulphured at which point battonage (or manual lees stirring) was carried out weekly for the following nine months. After a total of 10 months in barrel the wine was gently nitrogen racked to tank at which point it cold stabilised, filtered and bottled.

Tasting Notes :Medium straw in colour. On the nose heady aromas of lemon tart and ripe pear combine effortlessly with rich notes of toasted almond. In the mouth quince and citrus dominate giving way to mealy yeasty notes and a rich, creamy finish. A lively, fresh acidity imparts excellent structure and length.

Wine Analysis :

  • Alcohol: 14.4%
  • pH: 3.40
  • Total Acidity: 5.8 g/L
  • Residual Sugar: 2.6 g/L
  • Volatile Acidity: 0.60 g/L

Tasting Notes 2011

Vineyard : All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced blocks planted on a mixture of grey clay and sandy/yellow clays with an average vine age of 15 to 19 years. Cropped at an average of 5 tonnes per hectare (2 t/acre).

Harvest : The grapes were carefully machine harvested at night, with an ambient temperature of between 2 and 6°C (39 to 43ºF) between April 16th and 26th, 2012.

Vinification :Upon arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 1ºC or 34ºF) where they were then left to cold soak for 114 hours (almost five days). Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time the juice was racked to stainless steel tanks, inoculated with selected yeasts and gravity fed to a mixture of new (35%) and used (65%) French oak barrels where it was fermented during a period of 20 to 40 days (with temperatures peaking at around 20ºC/68ºF). After fermentation had finished the barrels were sulphured at which point battonage (or manual lees stirring) was carried out weekly for the following nine months. After a total of 10 months in barrel the wine was gently nitrogen racked to tank at which point it cold stabilised, filtered and bottled.

Tasting Notes :Medium straw in colour. On the nose heady aromas of lemon tart and ripe pear combine effortlessly with rich notes of toasted almond. In the mouth quince and citrus dominate giving way to mealy yeasty notes and a rich, creamy finish. A lively, fresh acidity imparts excellent structure and length.

Wine Analysis :

  • Alcohol: 14.4%
  • pH: 3.40
  • Total Acidity: 5.8 g/L
  • Residual Sugar: 2.6 g/L
  • Volatile Acidity: 0.60 g/L

Tasting Note 2010

Vineyard : 100% Chardonnay from the Casablanca Valley cropped at an average of 6 tons per hectare (2.4 tons per acre). Sourced 100% from 17 year old Chardonnay vines (all Clone Mendoza).

Harvest : Harvest was carried out by hand on April 27th and May 4th, 2010.

Vinification : After careful hand harvesting the grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 8ºC or 46ºF) where they were then left to cold soak for 24 hours. Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 12ºC/54ºF) for 4 days following which time they were racked to stainless steel tanks and inoculated with selected yeasts. Once fermentation had commenced the must was gravity fed to a mixture of used (64%) and new (36%) French oak barrels until fermentation had finished (usually from 20 to 40 days) with fermentation temperatures peaking at around 22ºC/72ºF. After fermentation had finished the barrels were sulphured at which point battonage (or manual lees stirring) was carried out weekly for the following ten months. After a total of 11 months in barrel the wine was gently nitrogen racked to tank at which point it was cold stabilised, filtered and bottled.

Tasting Notes : Pale straw in colour. On the nose fresh citrus aromas combine effortlessly with rich notes of toasted almond and hazelnut. In the mouth fresh pear, quince and crème brulee notes lead to rich, creamy finish.

Wine Analysis :

  • Alcohol: 14.8%
  • pH: 3.46
  • Total Acidity: 6.4 g/L
  • Residual Sugar: 2.9 g/L
  • Volatile Acidity: 0.61 g/L

Tasting Notes 2008

Grapes : Chardonnay 100%, Casablanca Valley

Harvest : The grapes were hand picked with the utmost care and optimal ripeness in the valley’s cold mornings between April 23 and May 8, 2008. This fruit is a selection of grapes grown on the finest soils in our vineyards.

Yield : 7–8 tons per hectare

Vinification : This wine has two components; 75% of the blend was fermented and underwent malolactic fermentation in oak barrels. It was held for nine months with just one racking to allow the aromas of the wine to meld well with the oak. The remaining 25% was fermented in stainless steel tanks to preserve its fresh fruit character.

Tasting notes : We have tried to make this Chardonnay a blend of everything we like. Fresh and fruity aromas with light notes of oak, toast, and caramel. The palate blends the natural freshness of the fruit from the wine fermented in stainless tanks with the weight and mouthfeel of the barrel fermented wine. The result is a wine with personality without being overwhelming… excellent for drinking the entire bottle—or maybe more.

Analisys : Alc.:14.5%; Total A.: 5.,42 g/L; pH: 3.38

Tasting Notes 2007

Grapes : Chardonnay 100%, Casablanca Valley.

Vintage : The grapes were carefully hand harvested during the cold mornings between 18 and April 27, 2007, with great care and an optimum maturity; this fruit is a selection of the best soils in our blocks.

Average per Ha : 5 to 6 tons per hectare.

Winemaking : This wine was fermented in barrels and made it’s malolactic fermentation in them too. Then we kept it for nine months with one racking, as result the fragrances of the wine melted with the ones of the barrel.

Tasting notes : In this Chardonnay we did a mixture of everything we like. Fresh fruit aromas melted with mild notes of wood, toasted and caramel. In mouth it combines the natural freshness of the fruit with the weight in mouth of the high solid contents fermentations. A wine with personality, excellent for drinking a complete bottle, or perhaps more.

Analisys : Alcohol: 14%, Total acidity: 5,7 g/L, pH: 3,19

Tasting Notes 2006

Grapes : Chardonnay 100%, Casablanca Valley.

Vintage : The grapes were carefully hand harvested in April 2006

Average per Ha : 7 Ton.

Winemaking : This wine was fermented in first and second used French barrels, with selected yeasts. Then it was kept with their lees for about 9 months where they received a batonage weekly. No malolactic fermentation took place, to maintain their natural acidity.

Tasting notes : Intense gold color, with peach and apricot mixed with a hint of hazel hunt and lemony oak aromas. Full bodied palate, peach/lemon flavors, mid palate with a long mineral and creamy finish prolonged by an elegant vanilla.

Analisys : Alcohol: 14%, Total acidity: 6,2 g/L (C4H606), pH: 3,23

Awards

Vintage 2015 – James Suckling – USA 92 Points
Vintage 2013 – International Wine Cellar – Usa 91 Points
Vintage 2012 – Descorchados – Chile 90 Points
Vintage 2012 – Wines Of Chile Awards – Chile Gold Medal
Vintage 2012 – International Wine Cellar – Usa 90 Points
Vintage 2012 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2010 – Tony Aspler – Canada 89 Points
Vintage 2010 – Epicuro – Chile 90 Points
Vintage 2010 – International Wine Cellar – Usa 89 Points
Vintage 2009 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2007 – International Wine & Spirit Competition – Inglaterra Silver Medal
Vintage 2007 – Catador Wine Awards – Chile Silver Medal
Vintage 2007 – Challenge Intertational Du Vin – Francia Silver Medal
Vintage 2007 – Chardonnay Du Monde – Francia Silver Medal
Vintage 2007 – International Wine Cellar – Usa 89 Points
Vintage 2006 – Japan Wine Challenge – Japón Gold Medal

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