Emiliana Coyam

Emiliana Coyam

Coyam is the ultimate expression of this estate and is a field blend of their best selection


Country, Region
Chile, Colchagua Valley
Field Blend
Food friend
Wagyu Beef

Additional Details

Tasting Notes

Emiliana's iconic blend. This wine is hugely evocative of the best Chilean reds, largely down to
Emiliana’s belief in Carménère which forms a third of this blend. The rest of the blend evolves each
year but Carménère is the predominant profile. A nose of the very classically leafy Carménère and
Cabernet family with some natural charcoal and tarry notes. The palate is deeply expressive of the
blend with a tightly grained oak structure. Rich and packed with complex fruit character. Good
concentration and structure that draws out the persistent finish.

Producer details

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.

In the vineyard

The soil contains a mixture of clay and sand, with the depth of the soils 2 - 3 metres; optimal for red
The wine is made from a blend of 38% Syrah, 33% Carmenere, 8% Cabernet Sauvignon, 5% Carignan, 4%
Malbec, 4% Garnacha, 3% Tempranillo, 3% Petit Verdot and 2% Mourvedre.

In the winery

The selected bunches were destemmed, and the individual berries were selected by size via a vibrating
table for better precision. The grapes were then gently dropped into stainless steel tanks for
fermentation with native yeasts at 24º-26ºC with a program of pumpovers determined by oenological
criteria. The new wine then remained on its skins for a 5-day post-fermentation maceration at
22º-24ºC, for a total maceration time of 20-25 days. Malolactic fermentation occurred naturally in oak
barrels. The wine was aged for 18 months, during which time it stabilised naturally without any

Food Recommendations

This is a complex wine that needs intense preparations such as grilled red meats, including wagyu,
beef, or lamb, served with potatoes au gratin, rice, or spicy sauces. Decant before drinking and serve in
Bordeaux-style glasses at 18ºC.


The Wine Merchant Top 100 2021 - 2018 Vintage

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