Tasting Notes: This wine spent 12 months in 50% new French oak. It's made like a Grand Cru Burgundy, offered at a fraction of the cost. The wine has a lemon curd nose with an inviting dose of toasted oak and vanilla wafer. The aromatics carry into the mouth with apple tart and tropical fruit. The persistence is at least 60 seconds, with bright green apple acidity and a mouth watering finish that makes you want to drink more. Pair with any soft cheese like Brie, or on its own with a roast chicken.
About the Winery
Chile has produced wine since the 16th century, when Spanish conquistadores brought grape vines and established vineyards. Sweet wines were favored until well into the 19th century, when French immigrants began making dry wines with a decidedly French character. Chile’s long, narrow, coastal geography has made the transportation of wines challenging over the centuries, though today it is a major exporter. To the west is the Pacific Ocean, to the east are the Andes. But the isolation has also meant that Chile vineyards have so far never been attacked by phylloxera, meaning that unlike viticulturalists in many other part of the world, Chilean vineyards can be planted with original rootstock, saving producers the laborious job of grafting vines onto phylloxera-resistant rootstocks. Chile started an appellation system in 1994, and there are five regions each with numerous sub-regions. Chile has attracted investment from European and American producers, including Robert Mondavi Winery, Kendall-Jackson, Lafite-Rothschild and Miguel Torres.
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