The informal tasting at Momo Amsterdam (Parkhotel) started with the new Chardonnay van Errazuriz. This chardonnay is from the Manzanar vineyards situated just 12 kilometer from the pacific coast. the so called: Aconcagua Costa
Vineyard
The grapes for our first Chardonnay Wild Ferment from Aconcagua Costa were grown in our Manzanar Vineyard, a 1,047-hectare estate of hills rising 100–300 m (328–984 feet) above sea level. Owing to its location just 12 km from the Pacific Ocean, Manzanar has a heat summation that ranges from 1,199 degree days in cooler sectors to 1,331 in warmer ones and an average temperature of 18.4°C (65.2°F) in January. These unique conditions make it ideal for growing cold climate varieties such as Chardonnay. In 2005, 28.5 hectares of this variety were planted using clones 548, 95 and 76. Clone 548 produces grapes with great concentration and structure, while clone 95 results in intensely aromatic fruit full of citrus and tropical notes, and clone 76 is an early ripening vine that is well adapted to cold climate conditions. The estate’s vertically trained, drip irrigated vineyards are planted in soils with a thin (40–80 cm) loam layer overlaying a strata of clay and rock. Climate: Rain is limited to the winter months and summer days are moderately warm, with early morning fog and cool afternoon breezes. Soils: Thin loam layer overlying clay and rock strata.
The grapes for our first Chardonnay Wild Ferment from Aconcagua Costa were grown in our Manzanar Vineyard, a 1,047-hectare estate of hills rising 100–300 m (328–984 feet) above sea level. Owing to its location just 12 km from the Pacific Ocean, Manzanar has a heat summation that ranges from 1,199 degree days in cooler sectors to 1,331 in warmer ones and an average temperature of 18.4°C (65.2°F) in January. These unique conditions make it ideal for growing cold climate varieties such as Chardonnay. In 2005, 28.5 hectares of this variety were planted using clones 548, 95 and 76. Clone 548 produces grapes with great concentration and structure, while clone 95 results in intensely aromatic fruit full of citrus and tropical notes, and clone 76 is an early ripening vine that is well adapted to cold climate conditions. The estate’s vertically trained, drip irrigated vineyards are planted in soils with a thin (40–80 cm) loam layer overlaying a strata of clay and rock. Climate: Rain is limited to the winter months and summer days are moderately warm, with early morning fog and cool afternoon breezes. Soils: Thin loam layer overlying clay and rock strata.
Harvest Notes
Picking Dates: March 18-27
Picking Dates: March 18-27
Heat summation (Oct–Apr): 1,250 degree-days ·
Mean temperature (Oct–Apr): 16.3ºC / 61ºF ·
Temperature oscillation (Oct–Apr): 13.8ºC / 27°F ·
Rainfall (year round): 354 mm / 14 in
A mild winter on Aconcagua Costa
led to early budbreak (at the end of July in the highest zones), but
temperatures fell again in early September, slowing growth of the shoots, with
high, low and average temperatures approximately 1.8°C (3°F) lower than in the
previous year. Following this, the vines developed as they had the previous
year, but in April temperatures again dipped below the previous year’s average,
which delayed the harvest by a week compared to last season. No frost was
recorded during the growing period. The final heat summation was 1,158 DD, 41
fewer than in 2009. The rather cold November temperatures affected fruit set,
which reduced yields of the whites to 25% below expected levels. These
conditions led to a harvest of high quality fruit with good concentration and
fruit expression.
Vinification
The grapes were hand-picked early in the morning and transported to the cellar while still cool, then the clusters gently crushed. The must was cold decanted in stainless steel tanks to increase clarity before fermentation. Since the native yeasts used in the wild ferment process have not been selected for their technical properties (such as SO2 resistance and alcohol resistance), they are more stressed during fermentation. This effect, and the presence of a greater variety of yeasts during wild fermentation, led to different concentrations and proportions of byproducts, which added distinctive flavors and therefore more complexity to the wine. Fermentation was carried out at 16°–24°C (61°–75°F), and approximately 33% of the final blend underwent malolactic fermentation. The wine was fermented in French oak barrels, 12% of which were new, and aged for 12 months then cold stabilized for two weeks at -3°C (27°F).
The grapes were hand-picked early in the morning and transported to the cellar while still cool, then the clusters gently crushed. The must was cold decanted in stainless steel tanks to increase clarity before fermentation. Since the native yeasts used in the wild ferment process have not been selected for their technical properties (such as SO2 resistance and alcohol resistance), they are more stressed during fermentation. This effect, and the presence of a greater variety of yeasts during wild fermentation, led to different concentrations and proportions of byproducts, which added distinctive flavors and therefore more complexity to the wine. Fermentation was carried out at 16°–24°C (61°–75°F), and approximately 33% of the final blend underwent malolactic fermentation. The wine was fermented in French oak barrels, 12% of which were new, and aged for 12 months then cold stabilized for two weeks at -3°C (27°F).
Winemaker's Comments
A pale yellow color with greenish tints, this wine offers elegant fresh tropical fruit notes with touches of quince and honey that evolve into white floral notes accompanied by a hint of truffle. The fruit reemerges on the palate, accompanied by a subtle minerality that adds complexity, elegance, and a lively acidity that adds a refreshing and juicy mouthfeel. Moderate in volume and body, this wine offers great elegance. Its intense fruit and acidity ensure its great cellaring potential.
A pale yellow color with greenish tints, this wine offers elegant fresh tropical fruit notes with touches of quince and honey that evolve into white floral notes accompanied by a hint of truffle. The fruit reemerges on the palate, accompanied by a subtle minerality that adds complexity, elegance, and a lively acidity that adds a refreshing and juicy mouthfeel. Moderate in volume and body, this wine offers great elegance. Its intense fruit and acidity ensure its great cellaring potential.
After this first wine we tasted a flight of La Cumbre 2009-2008-2007
These wines (all Syrah based) were already pleasant to drink. My personal fav: 2007. the 08 is great and better in a few years. 2009 is to young at this stage but will be the greatest of these three vintages.
The Second flight: Don Maximiano 2007-2008-2009
