Errazuriz / 2019 Aconcagua Costa Chardonnay.

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Errazuriz / 2019 Aconcagua Costa Chardonnay

COUNTRY/REGION: Chile/Aconcagua Valley.

GRAPES: 100% Chardonnay.

ABV: 13%.

Aconcagua Costa Chardonnay 2019 shows a yellow straw color with golden high lights. The expressive aromas of citrus, white peaches and ripe melon, a soft touch of pastry. The palate is reinforced by a convincing coastal minerality, fresh, linear tension in balance with a medium volume, also displaying excellent persistence.

VINEYARDS: The grapes for our Aconcagua Costa Chardonnay are sourced from the Aconcagua Costa vineyard, located 12 kilometers from the Pacific Ocean. Planted by Viña Errázuriz in 2005 and 2009, the soil is composed by a thin layer of loamy texture and placed on a base of clay and metamorphic rock (slate/schist), providing the mineral notes present in the wines that are grown in these vineyards.

VINTAGE: The unforgettable 2019 season in Aconcagua Costa will be remembered as one of the coldest we have ever recorded in this vineyard, with a heat summation 15% lower than historic averages, mainly concentrated during the months that preceded the harvest. At the beginning of spring, temperatures fluctuated among the average, but from mid-October onwards the heat summation began to decrease and position below the historic temperatures. January, February and March were even colder, especially the two first months of the year, which were accompanied by abundant cloudiness. On the other hand, the absence of rains from November to April provided the ideal conditions for a slow and steady ripening process, along with impeccable sanitary conditions of our grapes.

WINEMAKING: Grapes were handpicked in the early morning between february 23rd to march 14th and carefully transported to the winery, where they were whole-cluster pressed and cold decanted in stainless steel tanks. The use of native yeasts along with the larger number of strains of yeasts during a wild fermentation contributes greater complexity to the wine. The juice was fermented in used French oak barrels during 15 to 20 days, and then underwent 50% malolactic fermentation.