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Maule Valley. VII Region, Chile (Central Valley)
Inter-mountainous valley, with high temperatures during the ripening period, ideal for producing Syrah with deep color and ripe red fruit.
| Tasting notes |
| Deep, dark, purplish-red in color with intense ripered fruit aromas such raspberry and blackberry with hints of violet perfectly blended with sweet vanilla, smoke, and coffee notes. Medium-bodied, with soft tannins, nice balance, and a pleasing finish. |
| Wine maker notes |
| Harvest usually takes place in mid-April at 23–24° brix with yields of 12 to 15 tons per hectare. |
| Technical notes |
| Upon reaching the cellar, the grapes are cold macerated for 24–48 hours at 11ºC (52ºF). Fermentation takes place under controlled temperatures below 28°C (82ºF), with 3–4 daily pumpovers to ensure good color and fresh fruit flavors. The must is racked off its skins part-way through the process to avoid excessive phenolic extraction, and fermentation continues with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel. |
| Food pairing |
| Perfect with beef fillet with tomato-based sauce, rich and spicy dishes, veal, lamb, and roast duck. Best served at 15º–17°C (59º–63ºF) |
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