ARAUCANO RESERVA CARMENERE 2020

£11.99

Colchagua Valley. Just-crushed, tiny, fresh blackcurrants, very smooth.

44 in stock

SKU: 00306 Categories: ,

Description

One for BBQ’d red meats. Superb, pure blackcurrant fruit bomb with an intense, smooth and rich mouthfeel. The best Carmenere on the market? Well, you can order it at the Fat Duck in Bray…. but not at this price!

 

GRAPE Carmenere CLOSURE Screwtop
REGION Lolol, Colchagua VEGETARIAN No
VINTAGE 2020 VEGAN No
ABV 14% ORGANIC No

 

DRY     |________*________|________|________|     SWEET

LIGHT     |________|________*________|________|     FULL BODIED

NO OAK     |________*________|________|________|     OAKY

 

 

Additional information

Hacienda Araucano

After lengthy research in several regions of Chile, François Lurton planted his vineyard on virgin terroir, with poor soil and a healthy, balanced climate: the Lolol Valley. A pioneer in this valley,he created its first bodega. Drawing on expertise acquired in vineyards and wineries all over the world and using environmentally-friendly (biodynamic) methods, he has produced remarkable wines.

Production

Wine-growing
At theend of winter, during which rainfall was normalcompared to the past 5 years which were dry, we began theseason with full
water reservoirs. 3e beginning of spring was dry and hot, which resulted in early vegetative deve-lopment. Our biodynamic
practices over the past few years haveenabled us to maintain avery good level of quality.We harvested the Syrah grapes during the
6rst days of April. 3e unusually hot month of March in Chileaccelerated theripening process. 3isvintage promises to be wellstructu-red, with plenty of tannins and ripe aromas. 3e fact that the Lolol terroir is in8uenced by the ocean should enable us to
maintain itsacidity.
Harvest
Manual picking into small crates. Picked by vineyard plot. Double selection 6rstly on the bunch and then the grapes themselves
aresorted.
Vinification
Chilling in arefrigerated room with gentle « foulage » in thesechilled conditions for most of the grapes. Maceration on theskins
for 25 days. Fermented in vat with regular pumping over.
Ageing
Malolacticin barrel. Regular stirring during a period of three months. Aged for ten months in french oak barrels of one wine.

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