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14.50% | CHILE

Amongst the first Chilean blends to champion Carmenere. Rich sumptuous intense black cherries, mulberries and more berries! Vanilla, sweet spice with herbal and savoury tones together with a hint of...
£16.95
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Amongst the first Chilean blends to champion Carmenere. Rich sumptuous intense black cherries, mulberries and more berries! Vanilla, sweet spice with herbal and savoury tones together with a hint of mint. The palate contains the same berry intensity plus a wonderful warm dusty character, reminiscent of its location. It is a well-balanced and complex wine with soft, round tannins and a long finish that shows both character and personality.

Winter was mild and dry resulting in drier soil conditions. Spring frosts and intense summer heat encouraged early inflorescence as well as early veraison.

Emiliana is one of the world’s most important producers of organic and biodynamic wines and the largest in South America. They have a total of 997 hectares under vine in the valleys of Casablanca, Maipo, Colchagua, and Cachapoal of which 923ha are IMO certified organic and the remaining 77 in conversion. Their spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from all over the world. General Manager José Guilisasti and winemaking consultant Alvaro Espinoza were key to establishing this project to convert a large commercial winery into a commercially viable organic one. These innovative wines are made with great care and attention and the results are inspiring.

Yields for black grapes were lower than in a normal year and optimal sugar levels were reached well before the estimated harvest date, while phenolic maturity came later than usual. The soil contains a mixture of clay and sand, with the depth of the soils 2 - 3 meters, optimal for red varieties. The wine is made from a blend of Syrah (39%), Carmenere (32%), Merlot (17%), Cabernet (9%), Mourvedre (2%) and Malbec (1%).

The grapes were hand-picked and transported to a conveyor belt, undergoing a double selection process before and after going through the crusher-destemmer. Coyam’s vinification process began with a 4–5day cold soak at 8–10°C (46–50°F). Alcoholic fermentation took place in stainless steel tanks with selected yeasts. Fermentation temperatures were maintained at 28–30°C (82–86°F) with regular pumpovers programmed according to enological criteria. The new wine remained in contact with the skins at 25°C (77°F) for an average of 10 days post-fermentation and a total maceration time of 20–30 days. Malolactic fermentation took place naturally in French oak barrels. Coyam was barrel-aged for one year, 85% in French oak and the remaining 15% in American oak. It is largely unfiltered except for a light, 3-micron cartridge filter used at bottling.

This wine should be served with lightly seasoned red meats, fresh cheeses, pastas with spicy sauces or dried fruits.

Key Facts

Size
75cl
Grapes
Cabernet Sauvignon and Carmenere and Malbec and Merlot and Mourvedre/Monastrell/Mataro
Country
Chile
Region
Colchagua
Vintage
2013
ABV %
14.50%
Organic
Yes
Vegan
Yes

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