From the La Vinilla estate vineyard – a seriously good Rhone style blend.
Pale yellow in colour, the nose has fruity aromas of apricots and orange with jasmine notes. Rich palate with bright apricot and tropical fruit with notes of toasted almonds, butter and spice. The finish is robust and creamy with a good backbone of acidity.
Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio. Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.
40km southeast of Valparaiso, the Casablanca Valley is a pre-littoral valley on the region's coastal plain with close to 4,000 hectares planted to vine. It is characterized by its privileged climate for white varieties, especially for Chardonnay. The grapes ripen slowly in this area, which allows them to produce very aromatic and fruity wines and very expressive flavours. These grapes come from small blocks where the fruit is of a particularly high quality. The valley's temperate-to-warm climate has a maritime influence due to coastal breezes that moderate temperatures.
The grapes were picked into 12-kg boxes and transported to the cellar for immediate chilling. After that, the bunches were selected on conveyor belts that led to a bladder press for direct pressing. The must was decanted and racked into stainless steel tanks where alcoholic fermentation began, and prior to completion, 100% of the partially fermented must was racked to French oak barrels to continue the process. Following fermentation, a small amount of sulphite was added to the new wine to prevent malolactic fermentation and thereby preserve the wine's freshness and vibrant acidity. The wine remained in the barrels for an additional 5 months with periodic battonage (lees stirring) to promote the transfer of fatty compounds and aromatics from the lees to the wine for greater complexity. Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent future tartaric precipitations. Aging: 6 months; 62% in French oak barrels, 15% in French oak foudres, and 19% in ovoid tanks and 4% in stainless steel tank.
Ideal with fish curry or a roast chicken dinner.
