Errazuriz - Wild Ferment - Chardonnay 2015

Vintage

Warm temperatures in spring and lower than average rainfall resulted in an early start to this challenging yet balanced 2015 vintage. The conditions produced an early harvest, with overall small to normal berry sizes giving excellent flavor concentration and structure to the wine.

Wine

Over the last few years, Errazuriz' Chardonnay Wild Ferment has become recognized as perhaps the top Chardonnay from South America. Errazuriz ferments its best lots of Chardonnay using natural yeasts. Natural fermentation starts slower than inoculated fermentation because the yeasts must grow to sufficient numbers to transform sugars into alcohol. During this period the yeasts produce by products which add distinctive flavors and complexity to the wine.

Vineyard

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 our wines from the coastal vineyards. These unique conditions are ideal for growing cold-climate varieties such as Chardonnay.

Vinification

The grapes were hand picked during the early hours of the morning and transported to the cellar while still cool. The fruit was delicately whole-cluster pressed and the must was cold decanted in stainless steel tanks for a cleaner fermentation, which later took place in second- and third-use French oak barrels using native yeasts. Fermentation took place at 64–72 Farenheit, and approximately 50% of the final blend underwent malolactic fermentation. The wine remained on its fine lees in the same barrels for 11 months.

Chile Aconcagua Valley