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Chardonnay Wild Ferment 2009
Vineyard
The grapes for our first Errazuriz Chardonnay Wild Ferment from Aconcagua Costa came from Manzanar Estate, a 1,047-hectare property of rolling hills that range from 100 to 300 m (328–984 ft) above sea level. Because it is just 12 km (8.7 mi) from the Pacific Ocean, Manzanar has a heat summation that ranges from 1,199 degreedays in the coldest sectors to 1,331 degree days in average during the growing season, and a Mean January temperature of 18.4ºC (65°F). These unique characteristics are ideal for growing cool climate grape varieties such as Chardonnay. 28.5 hectares were planted in 2005 to Chardonnay clones 548, 95, and 76. Clone 548 produces grapes with tremendous concentration and structure, while those from clone 95 produce highly aromatic grapes with citrus and tropical fruit notes. Clone 76 is very well adapted to cool climate conditions and ripens quite early. The vineyards are drip irrigated and vertically trellised over soils that have a thin, 40–80 cm (16–31.5 in) layer of loam over a layer of clay and rock.
Climate: Rainfall is restricted to the winter months. Summer days are moderately warm with morning fog and cool afternoon breezes.
Soil: Thin layer of loam over a layer of rocky-clay.
Vintage Notes
Picking Dates: 6th to 30th of March 2009
Historic Averages:
· Heat summation (Oct–Apr): 1,250 degree-days
· Mean temperature (Oct–Apr): 16.3ºC / 61.3ºF
· Temperature oscillation (Oct–Apr): 13.8ºC / 24.8°F
· Rainfall (year round): 354 mm / 13.9 in
Aconcagua Costa’s 2009 vintage was exceptional for the production of white grapes given that the vines, now a year older, are showing impressive results. The yields obtained were very much in accordance with our projections. Heat summation was 1,199 degree days in the coldest sector and 1,322 in the warmest, confirming that this is indeed a cold-climate valley and therefore ideal for producing high quality Chardonnay. Vineyard practices include canopy management early in the season to adjust the definitive shoots in accordance with plant vigour. This allows good balance between production and vigour and eliminates the need to thin the crop later in the season. Harvest takes place in early March with very good ripeness, acidity, and health.
Winemaking
The grapes for the 2009 Chardonnay Wild Ferment were hand-picked into 14-kg boxes early in the morning and transported to the winery while they were still cool. The bunches were rigorously inspected to guarantee optimum fruit quality and then gently whole-cluster pressed. The must was cold decanted in stainless steel tanks in order to ferment with clean musts. Wild fermentation is a process carried out by native yeasts. Since the yeasts are not selected according to technological criteria (SO2 resistance, alcohol resistance, etc), they experience higher stress during fermentation. This effect, coupled with the presence of more strains during wild fermentation, produces different concentrations and by-product proportions, adding distinctive flavours—and therefore more complexity— to the wine. Fermentation took place at 16°–24°C (60.8°–75.2°F), and approximately 33% of the final blend was further enhanced by malolactic fermentation. The entire blend was aged on its lees for 12 months in French oak barrels (10% new), and the wine was cold settled for 2 weeks at -3°C (26.6°F).
Winemaker's Comments
Light yellow in colour, with tremendously attractive, complex aromas. The complex, multi-layered nose combines mineral notes with expressive tropical fruits. The effect is fresh and elegant, with toasted notes from oak ageing. The palate features bright acidity that balances the lush and creamy texture that resulted through its malolactic fermentation. Ends with a long, lingering, and pleasing finish.
Vineyard
The grapes for our first Errazuriz Chardonnay Wild Ferment from Aconcagua Costa came from Manzanar Estate, a 1,047-hectare property of rolling hills that range from 100 to 300 m (328–984 ft) above sea level. Because it is just 12 km (8.7 mi) from the Pacific Ocean, Manzanar has a heat summation that ranges from 1,199 degreedays in the coldest sectors to 1,331 degree days in average during the growing season, and a Mean January temperature of 18.4ºC (65°F). These unique characteristics are ideal for growing cool climate grape varieties such as Chardonnay. 28.5 hectares were planted in 2005 to Chardonnay clones 548, 95, and 76. Clone 548 produces grapes with tremendous concentration and structure, while those from clone 95 produce highly aromatic grapes with citrus and tropical fruit notes. Clone 76 is very well adapted to cool climate conditions and ripens quite early. The vineyards are drip irrigated and vertically trellised over soils that have a thin, 40–80 cm (16–31.5 in) layer of loam over a layer of clay and rock.
Climate: Rainfall is restricted to the winter months. Summer days are moderately warm with morning fog and cool afternoon breezes.
Soil: Thin layer of loam over a layer of rocky-clay.
Vintage Notes
Picking Dates: 6th to 30th of March 2009
Historic Averages:
· Heat summation (Oct–Apr): 1,250 degree-days
· Mean temperature (Oct–Apr): 16.3ºC / 61.3ºF
· Temperature oscillation (Oct–Apr): 13.8ºC / 24.8°F
· Rainfall (year round): 354 mm / 13.9 in
Aconcagua Costa’s 2009 vintage was exceptional for the production of white grapes given that the vines, now a year older, are showing impressive results. The yields obtained were very much in accordance with our projections. Heat summation was 1,199 degree days in the coldest sector and 1,322 in the warmest, confirming that this is indeed a cold-climate valley and therefore ideal for producing high quality Chardonnay. Vineyard practices include canopy management early in the season to adjust the definitive shoots in accordance with plant vigour. This allows good balance between production and vigour and eliminates the need to thin the crop later in the season. Harvest takes place in early March with very good ripeness, acidity, and health.
Winemaking
The grapes for the 2009 Chardonnay Wild Ferment were hand-picked into 14-kg boxes early in the morning and transported to the winery while they were still cool. The bunches were rigorously inspected to guarantee optimum fruit quality and then gently whole-cluster pressed. The must was cold decanted in stainless steel tanks in order to ferment with clean musts. Wild fermentation is a process carried out by native yeasts. Since the yeasts are not selected according to technological criteria (SO2 resistance, alcohol resistance, etc), they experience higher stress during fermentation. This effect, coupled with the presence of more strains during wild fermentation, produces different concentrations and by-product proportions, adding distinctive flavours—and therefore more complexity— to the wine. Fermentation took place at 16°–24°C (60.8°–75.2°F), and approximately 33% of the final blend was further enhanced by malolactic fermentation. The entire blend was aged on its lees for 12 months in French oak barrels (10% new), and the wine was cold settled for 2 weeks at -3°C (26.6°F).
Winemaker's Comments
Light yellow in colour, with tremendously attractive, complex aromas. The complex, multi-layered nose combines mineral notes with expressive tropical fruits. The effect is fresh and elegant, with toasted notes from oak ageing. The palate features bright acidity that balances the lush and creamy texture that resulted through its malolactic fermentation. Ends with a long, lingering, and pleasing finish.