13.5% | CHILE

The ’Specialities’ range from Errázuriz offers unparalleled value for money. If you want world-class single-varietal wines with crystal clarity, then look no further. On top of which, 2018 was a truly...
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The ’Specialities’ range from Errázuriz offers unparalleled value for money. If you want world-class single-varietal wines with crystal clarity, then look no further. On top of which, 2018 was a truly sensational vintage for Chilean reds!

The 2018 vintage of Aconcagua Costa Syrah displays a deep violet red colour. The nose reveals pink pepper, floral notes that reminds of lavender and violets, with soft touches of pastries and nuts, while the palate has soft hints of incense and a spicy profile, framed by notes of fresh black fruit. A wine with persistence, whose entrance stands out with a refreshing acidity, showing nerve and juiciness. A linear and deep wine with very fine grained tannins.

These “Specialties” wines reflect Viña Errázuriz’s exploration of the Aconcagua Valley for the best and purest expression of each variety, through wines that show their true sense of origin.

Two geographical landmarks make up this line: Mount Aconcagua, the highest peak in the western hemisphere, and the Pacific Ocean, with the coldest waters in the world. Aconcagua Alto, from the highest area of the Aconcagua Valley, and Aconcagua Costa, just 12 kms from the Pacific Ocean.

The grapes for the Aconcagua Costa Syrah are sourced from the Aconcagua Costa vineyard, located 12 kilometers from the Pacific Ocean. Planted by Viña Errázuriz in 2005 and 2009, the soil is composed by a thin layer of loamy texture and placed on a base of clay and metamorphic rock (slate/schist), providing the mineral notes present in the wines that are grown in these vineyards.

After a winter of historical records in terms of temperatures and rainfall, temperate and dry conditions followed during the months of August and September. As spring and summer unfolded, we experienced dry conditions, as well as constantly warm temperatures, especially during November and January, which created ideal circumstances for optimal flowering, fruit sett and veraison, in addition to a harvest in excellent sanitary conditions. March brought relief to the usually warm summer temperatures, allowing the grapes to continue a gentle ripeness process, preserving their acidity and freshness.

Grapes were hand-picked between March 19th and March 27th, and carefully transported to the winery in small boxes of 15 kilos approximately, to avoid damaging the grapes. Once there, they were carefully inspected, crushed and deposited in stainless steel tanks, where they went under alcoholic fermentation with native yeasts. The total maceration time (in contact with the skins) was between 8 to 20 days; 15% whole clusters. During 14 months, 10% of the wine was aged in new French oak barrels, while 75% was aged in French oak barrels of second and third use. The remaining 15% was aged in Stockinger foudres.

For us, this one has barbeque season written all over it, but it would also be wonderful with cassoulet, chilli and Sunday roasts.

Key Facts

Aconcagua Valley

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