Oveja Negra's definition of Black Sheep is someone special and out of the ordinary who attracts attention and stands out from the crowd. Winemaker Roberto Silva seeks to combine sustainable viticultural practices with innovative winemaking, to produce fruit-driven wines of real personality. “Oveja Negra has always been a leading winery in the development of innovative blends and diverse wine ranges with character and a sense of origin”. These are individual wines for individual people.
The grapes come from the Cuncos and Rio Bonito vineyard blocks of the San Rafael estate in the Maule Valley. This area benefits from long warm days which promote ripening, with cool nights which preserve good acidity. The proximity of the Andes Mountains has a cooling effect on the vines. Canopy management is undertaken in the vineyard to control yields and ensures even ripening. The soil is loam to clay-loam in texture with moderate fertility.
The grapes were hand-picked in the morning while the grapes were still cool and transported to the winery, where they were whole cluster pressed without crushing. This ensured clean, clear juice, enhanced the organoleptic characteristics of the Viognier and Chardonnay and prevented possible bitter flavours in the wine. Fermentation took place in stainless steel tanks at 14° to 16°C to preserve the aromatic intensity. The wine was gently filtered prior to bottling.
Tropical aromas from the Chardonnay are complemented by floral and apricot notes from the Viognier. The palate is very refreshing and floral, with well balanced acidity and a sense of sweetness that prolongs a silky finish. Good harmony between the palate and the nose.
White meats in delicate sauces, chicken curry or pan-fried salmon with a butter sauce.
Chardonnay 60%, Viognier 40%