Echeverria Chardonnay Gran Reserva 2018
The Echeverrians emigrated from the small Basque town of Amezqueta in 1740 and built their winery in the town of Molina in the province of Curico in the early 1900s. They are still family-owned, family-managed and with a family vision. Roberto has now taken over from his father, Roberto, as chief winemaker. Assisted by winemaker Matias Aguirre and viticulturist Cecilia Silva, Roberto's philosophy lies in grape selection and control of the grape's environment. All grapes either come from their own estates or are rigorously selected from a small coterie of trusted growers.
Whole cluster pneumatic pressing. Static sedimentation for 24 to 36 hours at 8-10C prior to fermentation. 40 % fermented in 225 liter American and French oak barrels for 15 days at 18-20C and 60% fermented in stainless steel tanks at 14-18C for 25 days. Partial malolactic fermentation. Aged in 225 liter American and French oak barrels over fine lees for 6 months. Stored in temperature controlled stainless steel tanks through bottling.
Meticulous, labour intensive vineyard management philosophy that takes into account how each vine is reacting to external factors such as soil, nutrients, vegetation growth, bunch compostition and climatic conditions.
This complex Chardonnay combines aromas of ripe peaches and bananas with hints of honey, toffee and delicate notes of vanilla. Round and nicely balanced, this wine has vanilla oak flavours and a long tasty finish.
Everyday Serving Suggestion
Echeverria Chardonnay Gran Reserva is best served chilled as an aperitif or to accompany fish, white meats, smoked foods and cheese.
Country / Region / Appellation
CL / Curico Valley / Curico Valley
Roberto Echeverria / Matias Aguirre