Chardonnay Aconcagua Costa 2017

The grapes are sourced from the Manzanar Vineyard in the new Aconcagua Costa D.O., located just 7.5 miles from the Pacific Ocean. 70 acres of Chardonnay were planted here in 2005 using clones 548, 95, and 76, which produce different styles of grapes that increase complexity in the final blend. The vineyards are drip irrigated and trellised to vertical shoot position. The soils have a thin layer of loam texture over another layer of clay and weathered schist rock, which is responsible for the minerality found in the wines from the coastal vineyards. These unique conditions are ideal for growing cold-climate varieties such as Chardonnay.

Grapes were handpicked in the early morning between February 14 – March 6 in small boxes and carefully transported to the winery, where they were whole-cluster pressed and cold decanted in stainless steel tanks. The wine is fermented with 100% wild yeasts. The use of native yeasts along with the larger number of strains of yeasts during a wild fermentation contributes greater complexity to the wine. The juice was fermented in used French oak barrels for 15 to 20 days, and then underwent 27% malolactic fermentation.

The 2017 vintage was characterized by a mild and dry winter, followed by a very sunny and warm summer which ended with an early harvest. As a result the vintage produced wines with sophistication and beautifully balanced fruit concentration, structure and depth given the season’s particularly low yields. The wines of 2017 have an immense sense of purity, minerality, intensity and structure.

Vivid aromas of lemon peel, white peach and a touch of vanilla. The strong mineral background, a stamp of our Aconcagua Costa estate, balances the richness and crisp acidity giving a superb finish.