12 Barrels Produced
A quite intense winter and heavy frosts in the spring gave way to a summer of moderate temperatures in the 2011 season. These conditions led grapes to develop their plenitude within two weeks of delay in relation to the regular period, and just by the 9th of May we were sure it was time to harvest. Grapes were manually sorted and then destemmed. Must was let on cold soak with pumping over for six days. Fermentation was natural and an extended maceration with punch downs guaranteed a nice color and tannin extraction. Racked to three to five years old French barriques, the 12 months aging rounded tannins and imparted exquisite notes of exotic spices. Fresh and vibrant, with berries and mineral scents, this is a great Syrah for my wife and me.
Marco´s and Angela´s Note This Syrah is elegant, vibrant with a good acidity that reflects it´s cool origins. On the nose there are exotic spices, berries and mineral scents. It´s a great wine to drink with food.
Place Casablanca Valley is located in central Chile, along the 68 Route that connects Santiago, the country capital, and Valparaiso, a Unesco World Heritage Site. The Vineyard is placed at the western side of the valley, and because it is also the coldest sector, these grapes tend to mature some days later then the average. Soil has a top surface of dark clay.
Climate Casablanca has a very mild Mediterranean climate. Growing season is essentially dry, but the Valley is famous by the fogs the Humboldt Current brings during most part of the year. This is the key influence factor that keeps temperature so low in the region and causes a really slow maturation period to the grapes.
2011 Season A quite intense winter and heavy frosts in the spring gave way to a summer of moderate temperatures in the 2011 season. These conditions led vines to reduce their yields naturally, and grapes to develop their plenitude within two weeks of delay in relation to regular harvests. It was also a very dry year (210mm), the second one in a row.
Winemaking These syrah grapes come from one block placed at the top of a small hill. We harvested by May 9th. Sorting was manual. Because this was a very cold year, we prefered to take all the stems out for 100% of the bunches. A cold maceration with pumping over for 6 days extracted fragrant aromas. Fermentation took place on small 1.000L bins, with punch downs and pumping over. We chose to use natural yeasts, and temperatures around 27oC. When fermentation was complete, temperature was lowered and we performed an extended maceration with pumping over once a day. Racked to 3 to 5 years old french barriques, the wine undergone malolatic naturally, and we let it mature during 12 months. No new oak.
- 91+ Points Guía Palacio (Mexico)
- 90 Points Mujer y Vino Guide (Chile)