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Producer: Tierra AnticaGrape Varieties: Chardonnay 100%Optimum Drinking: Within 5 yearsWine Style: Creamy complex yet dry whiteAlcohol by Volume: 13%Closure: ScrewcapCountry: Chile
Fresh aromas of camomile flowers, lemon, melon and pear are complemented by touches of toasted hazelnut on the buttery palate and exquisitely balanced by a saline finish.
Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics around the world. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.
2016 was a warmer than average year, marked by a very dry spring which limited water reserves for the season. A warm February and March resulted in rapid maturity advancing the harvest by two weeks. The resulting wines are concentrated and aromatically expressive.
The grapes were sourced from a selected vineyard in Quebrada Seca, located on the western side of the Limarí Valley, 380 kilometres to the north of Santiago. This relatively new region for high quality wines has a marine-influenced, semi-arid climate, with misty mornings, windy afternoons and cool nights. Daily temperatures between January and March rarely exceed 30°C, as constant breezes sweep into the valley from the Pacific Ocean bringing a cooling influence. Thus the conditions are ideal for slow ripening and preserving the fresh aromas and flavours of the grapes. The high intensity of sunlight resulting from clear blue skies almost all year round encourages the grapes to ripen completely with concentrated flavours.
The grapes were rigorously sorted, ensuring that only ripe clusters, free from rot or sunburn, underwent gentle pressing with a controlled pre-oxidation of the must. The free run and lightly pressed juices were chilled to 4°C to 6°C and cold stabilised for 48 hours. The must was then racked to egg shaped concrete tanks and large Burgundian oak barrels, of which 16% were new, where fermentation took place with natural yeasts at temperatures of 15°C to 17°C. After fermentation, the wine was left on its lees and aged for 10 months with regular bâtonnage, imparting the wine with more body, weight and identity.
Fresh aromas of camomile flowers, lemon, melon and pear are complemented by touches of toasted hazelnut and coastal mineral notes. Smooth and creamy on the palate, delicate notes of oak spice are exquisitely balanced by fresh acidity through to an elegant finish. Serve with poultry in a creamy sauce.
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