Reserva – Chardonnay

chardo-re

Reserva
Chardonnay

Due to the cool climate, this is one of the last Chardonnays to be harvested in the valley. The grapes are picked at night and then left to soak on their skins for at least 5 days before pressing. Half of the grape juice is fermented in used French barrels where they are aged for 9 months before blending. On the nose aromas of almond, ripe pear and green apple dominate. In the mouth a citrus backbone is fleshed-out by ample mineral notes finishing with a very subtle smokey/woody note. A bright, zesty acidity imparts excellent structure and length.

Tasting Notes 2015

Casas del Bosque
Chardonnay Reserva

2015
Casablanca Valley

Vineyard:
All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from blocks planted on grey clays mixed with sand and with an average vine age of between 10 and 22 years. Yields averaged 8 tonnes per hectare (3.2 tons per acre).

Harvest:
The grapes were carefully machine harvested at night, with an ambient temperature of between 1 and 5°C (34 to 41ºF) between April 30th 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 -3ºC or 27ºF) where they were then left to cold soak for a little over 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 48% of the blend was gravity fed to a mixture of new (15%), second (12%) and third use (21%) French oak barrels where it was fermented during a period of 25 days (with temperatures peaking at around 17ºC/63ºF). The remaining 52% of the blend was ultra-cool fermented in stainless steel tanks at temperatures of between 7 and 13°C/44-55°F. All juices were 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. 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 10 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 aromas of quince, toast and red apple dominate. In the mouth a citrus backbone is fleshed-out by ample mineral/smokey notes finishing with crème brulee and walnut notes. A bright, zesty acidity imparts excellent structure and length.

Wine Analysis:
Alcohol: 14.0%
pH: 3.1
Total Acidity: 6.5 g/L
Residual Sugar: 3.1 g/L
Volatile Acidity: 0.60 g/L

Tasting Notes 2014

Chardonnay Reserva
2014 Casablanca Valley

Vineyard:

All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley.  Sourced from blocks planted on grey clays mixed with sand and with an average vine age from between 9 and 21 years.  The 2014 growing season was marred by spring frosts which most affected our Chardonnay blocks.  Yields were very low with final crop loads of just 2.8 tonnes per hectare (1.1 tons per acre).

Harvest:

The grapes were carefully machine harvested at night, with an ambient temperature of between 1 and 5°C (34 to 41ºF) between May 1st and 6th, 2014.

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 -3ºC or 27ºF) where they were then left to cold soak for 78 hours (3.5 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 blend was gravity fed to a mixture of new (10%), second use (19%) and third use (71%) French oak barrels where it was fermented during a period of 25 days (with temperatures peaking at around 17ºC/63ºF).  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 10 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 aromas of cookie dough, almonds and ripe pear dominate.  In the mouth a citrus backbone is fleshed-out by ample mineral/smokey notes finishing with a hint of crème brulee.  A bright, zesty acidity imparts excellent structure and length.

Wine Analysis:

Alcohol:                14.0%
pH:                      3.50
Total Acidity:                  6.5 g/L
Residual Sugar:      3.9 g/L
Volatile Acidity:      0.47 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 grey clays mixed with sand and with an average vine age from between 8 and 20 years. Cropped at an average of 6.5 tonnes per hectare (2.6 tons per acre).

Harvest :The grapes were carefully machine harvested at night, with an ambient temperature of between 1 and 5°C (34 to 41ºF) between April 26th and May 2nd, 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 107 hours (4.5 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 33% of the blend was racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 9ºC/48ºF at the peak of the fermentation). Following fermentation this component was aged for 11 months on gross lees (without stirring) before blending. The remaining 67% of the blend was gravity fed to a mixture of new (25%) and used (75%) French oak barrels where it was fermented during a period of 25 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 ten months. After a total of 11 months in barrel the wine was gently nitrogen racked to tank at which point it was blended with the tank fermented component and cold stabilised, filtered and bottled.

Tasting Notes :Pale straw in colour. On the nose aromas of almond, ripe pear and green apple dominate. In the mouth a citrus backbone is fleshed-out by ample mineral notes finishing with a very subtle smokey/woody note. A bright, zesty acidity imparts excellent structure and length.

Wine Analysis :

  • Alcohol: 13.5%
  • pH: 3.35
  • Total Acidity: 6.4 g/L
  • Residual Sugar: 2.2 g/L
  • Volatile Acidity: 0.48 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 grey clay and with an average vine age of 16 to 10 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 1 and 7°C (34 to 45ºF) between April 11th and May 9th, 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 92 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 10ºC/50ºF) for 4 days following which time 44% of the blend was racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 9ºC/48ºF at the peak of the fermentation). Following fermentation this component was aged for 9 months on gross lees (without stirring) before blending. The remaining 56% of the blend was gravity fed to a mixture of new (25%) and used (75%) French oak barrels where it was fermented during a period of 20 to 35 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 was blended with the tank fermented component and cold stabilised, filtered and bottled.

Tasting Notes :Pale straw in colour. On the nose aromas of walnut, ripe pear and quince dominate. In the mouth a citrus backbone is fleshed-out by ample mineral notes finishing with a very subtle smokey/woody note. A bright, zesty acidity imparts excellent structure and length.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.37
  • Total Acidity: 6.1 g/L
  • Residual Sugar: 3.1 g/L
  • Volatile Acidity: 0.70 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 grey clay and with an average vine age of 15 to 19 years. Cropped at an average of 6 tonnes per hectare (2.4 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 30th and May 5th, 2011.

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 61 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 10ºC/50ºF) for 4 days following which time 44% of the blend was racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 9ºC/48ºF at the peak of the fermentation). Following fermentation this component was aged for 10 months on gross lees (without stirring) before blending. The remaining 56% of the blend was gravity fed to a mixture of new (24%) and used (76%) 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 was blended with the tank fermented component and cold stabilised, filtered and bottled.

Tasting Notes : Pale straw in colour. On the nose aromas of walnut, ripe pear and pomegranate dominate. In the mouth a citrus backbone is fleshed-out by ample mineral notes finishing with a very subtle smokey/woody note. A bright, zesty acidity imparts excellent structure and length.

Wine Analysis :

  • Alcohol: 14.6%
  • pH: 3.21
  • Total Acidity: 5.9 g/L
  • Residual Sugar: 3.3 g/L
  • Volatile Acidity: 0.58 g/L

Tasting Notes 2010

Vineyard : 100% Chardonnay from the Casablanca Valley cropped at an average of 6 tons per hectare (2.4 tons per acre). Blend composition: 35% Clone 76 and 65% Clone Mendoza.

Harvest : Harvest was carried out by hand between April 26th and May 5th, 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 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 was cold stabilised, filtered and bottled.

Tasting Notes : Pale straw in colour, on the nose aromas of almond, ripe pear and quince dominate. In the mouth a citrus backbone is fleshed-out by ample mineral notes finishing with a very subtle smokey/woody note.

Wine Analysis :

  • Alcohol: 14.8%
  • pH: 3.36
  • Total Acidity: 6.7 g/L
  • Residual Sugar: 2.9 g/L
  • Volatile Acidity: 0.50 g/L

Tasting Notes 2009

Grapes : 100% Chardonnay Clone Mendoza (75%) and Clone 76 (25%)

Harvest : Grapes are harvested by hand at the beginning of the month of April.

Yielding : 7 to 8 tons per hectare.

Winemaking process : The whole grape clusters are pressed, without destemming, for all grapes of Clone 76; and remainder of the grapes are manually selected in selection tables.
Grapes are macerated for 4 hours inside the press.

Twenty percent of the wine is fermented in 300 L French second use oak barrels, using native yeasts. The wine is allowed to stay in the barrels for six months.
The other 80% of the wine is allowed to ferment in stainless steel tanks, with selected yeasts at temperatures between 14 and 16ºC. Once the alcoholic fermentation is finished, the macerated process is completed on its own lees for 90 days.

Taste Notes : Yellowish with greenish reflection tones.
Fresh and intense aroma. Wild pear and peach confiture and hints of hazelnut and smoke.
Delicious and complex in mouth, with a dominant mineral and fresh acidity. Fruity taste, smooth and medium body. Notes of ice cream cone and long finishing.

Analysis :

  • Alcohol 14%
  • pH 3.4
  • Total acidity 6.68 g/l
  • Red mat 2.5 g/l

Recommendations : Serving temperature 12ºC.
Serve with creamy cheeses, turkey and roasted chicken breast, pasta dishes with cream sauces, tuna fish Ceviche, salmon tartare and sushi.

Tasting Notes 2008

Grapes : Chardonnay 100%, Casablanca Valley

Harvest : The grapes were hand picked by separate lots and clones during the cold mornings of the Casablanca Valley between April 23 and May 8, 2008.

Yield : 7–8 tons per hectare.

Vinification : This wine has two components; 75% was fermented in stainless steel tanks at low temperatures to preserve its fruit character, and the other 25% was fermented in oak barrels and kept on its lees for 9 months for additional body and complexity.

Tasting notes : The blend of the two Chardonnays results in a pleasing wine with aromas of sub-tropical fruits such as papaya along with notes of peaches, all made complex by the barrel-aged component that lends creamy oak characteristics. A refreshing and pleasing wine made for drinking much more than a single glass.

Analisys : Alc.:14.5%; Total Acidity: 5.57 g/L; pH: 3.35

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; with great care and an optimum maturity; this fruit is a selection of the best soils in our blocks.

Average yield per Ha : 5 to 6 tons per hectare.

Winemaking : This wine was fermented in stainless steel tank with controlled temperature,13 – 17°C, for two weeks to keep the freshness of the fruit and the varietal characters of the grapes. A few part of this wine was fermented and aged for 6 months in French oak barriques to balance the richness of the fruit with the elegance of the oak.

Tasting notes : Fruit aromas as papayas and peaches, slightly accomplished by touches of smoke and caramel. Vibrant and fresh flavour, ideal to accompany fish of average grease as the salmon, in all its range from a niguiri to a salmon to the oven

Analisys : Alcohol:14,2%,Total acidity:5,58g/L, pH:3,27.

Tasting Notes 2006

Grapes : Chardonnay 100%., Casablanca Valley.

Vintage : The grapes were hand-picked on April 2006.

Average yield per Ha : 6-7 Ton.

Winemaking : This wine was fermented in stainless steel tank with controlled temperature,13 – 17°C, with a select yeast for almost a month to keep the freshness of the fruit and the varietal characters of the grapes. A few part of this wine was fermented and aged for 6 months in french barriques to balance the richness of the fruit with the elegance of the oak.

Tasting notes : Pale and straw color with green notes, Young and fresh fruits aromas, citric and tropical fruits flavors in the beginning and typical varietals dry fruits at the end of the palate.

Analisys : Alcohol:14,2%,Total acidity:4,13g/L, pH:3,21.

Awards

Vintage 2015 – James Suckling – USA – 91 points 90 Points
Vintage 2013 – International Wine Cellar – Usa 90 Points
Vintage 2012 – International Wine Cellar – Usa 89 Points
Vintage 2011 – Guía Mujer & Vino – Chile 90 Points
Vintage 2011 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2010 – Mesa De Cata La Cav – Chile 89 Points
Vintage 2010 – Epicuro – Chile 91 Points
Vintage 2009 – Chardonnay Du Monde – Francia Silver Medal
Vintage 2009 – Concours Mundiale Bruxelles – Bélgica Gran Gold Medal
Vintage 2009 – Challenge Intertational Du Vin – Francia Silver Medal
Vintage 2009 – International Wine Cellar – Usa 89 Points
Vintage 2007 – Wines Of Chile Awards – Chile Silver Medal
Vintage 2005 – Chardonnay Du Monde – Francia Silver Medal
Vintage 2004 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2001 – Chardonnay Du Monde – Francia Silver Medal
Vintage 2000 – International Wine Challenge – Inglaterra Silver Medal
Vintage 2000 – International Wine & Spirit Competition – Inglaterra Silver Medal
Vintage 1998 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 1998 – Catador Wine Awards – Chile Silver Medal

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