The vineyard is in the valleys of Casablanca and Leyda with granitic soil where clay is predominant on the surface and sandbanks. The vines are tressiled vertically with about 5,555 plants per hectare. The canopy is handled with a slight defoliation at the beginning of January, which allows good ventilation and exposure, allowing to maintain the aromatic potential until harvest. The grapes for this Chardonnay are processed in three different ways: full cluster pressing, pressing of destemmed grapes or cold maceration for a few hours. In all cases the juice is decanted to achieve good clarity. The juice obtained from pressing and maceration is led to a static settling pond, where after 24 hours it is transferred to its definitive fermentation pond. Once there, the juice is inoculated with yeasts of the genus Cereviceae to start fermentation, which lasts for about 25 days at a temperature between 55º and 57º F. This wine has no malolactic fraction, and barrels are not used in its aging period.

90 Points
VinousMedia.com
2020 vintage
90 Points
jamessuckling.com
2020 vintage
Harvest Note
The 2020 harvest was great, considering the lack of water that is normal for these wine-growing areas. With very low water accumulation in the winter, the spring presented with little frost in the Chardonnay vineyards, this allowed to obtain well-formed fruit within normal range. The beginning of summer already indicated that it would be very dry, and therefore, we would have to be very attentive to possible early harvest starts. Fortunately, the summer temperatures did not present high peaks and sustained, so the real advance was not more than 10 days with respect to the previous year. With good levels of natural acidity in highly concentrated grapes and berries, we start the harvest the first week of March.
Tasting Note
This wine, aged in concrete eggs and stainless steel tanks, is lemon-yellow in color with glints of green. The nose shows great fruit expression, with aromas of ripe peach, pineapple, and tropical fruit. There was no malolactic fermentation, so the palate is very fresh, with balanced acidity and good body. The finish is crisp and delightful.
Food Pairing
Highly recommended with salmon ceviche, salmon sashimi and tuna, sushi, caesar salad, crab claws and fresh or sheep cheeses.
Technical Data
GRAPES: 100% Chardonnay
APPELLATION: Aconcagua Coast
PH: 3.2
ACIDITY: 3.9 g/l
ABV: 13.5%
AGING: Aged for 5 months is concrete eggs and stainless steel vats

About the Grape

Chardonnay
Though it has a distinctive profile, Chardonnay reflects other factors such as soil composition and vinification technique. Chardonnay is a reliable, hardy and prolific vine whose only real vulnerabilities are frost and uneven development of fruit.
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