eRobertParker.com #199 Feb 2012 - Jay Miller - The 2010 Chardonnay reveals a hint of oak (20% of the wine was aged in seasoned barrels), poached pear, and apple aromas informing the nose of a crisp, vibrant, savory wine with bright fruit, excellent balance, and a clean finish. It is an excellent value meant for drinking over the next 1-2 years. Errazuriz, under the direction of Eduardo Chadwick, turns out a bevy of wines of exceptional value and quality.
- Country: Chile
- Wine Region: Casablanca Valley
- Wine Maker: Francisco Baettig
- Grape: Chardonnay
- Grape Percentage: 100%
- Alcohol Percentage: 13.5%
- Unit Quantity (ml): 750
- Best To Drink: Drink Now
A pale yellow colored wine with a typical Chardonnay nose that includes intense fresh fruit notes accompanied by soft touches of caramel and vanilla from the wood. The flavour is crisp and tropical on the palate with a lively acidity and elegant creaminess that make this wine an excellent representative of the variety and its origin. WWW.
Issue Nov 30, 2011 - This solid, direct, fresh style shows lively yellow apple and pear notes, offset by a melon rind edge. Drink now. –JM
May/June 11 by Josh Raynolds - Light yellow. Fresh pineapple and melon aromas are complemented by notes of honey and tarragon. Juicy and refreshingly brisk, offering expressive tropical fruit and honeydew flavors and a hint of vanilla. Softer on the finish, which is smooth, gently sweet and nicely persistent.
Lemon, apple and other standard aromas give it a familiar if unspectacular opening. The palate is full, mildly creamy and offers decent acidity in support of peach and nectarine flavors. Solid as a whole for $12 Chilean Chardonnay. — M.S. (9/1/2011)
The fruit for our Chardonnay Estate was picked in late March and the first two weeks of April. After being transported to the winery, most of the grapes were whole-cluster pressed and the rest were destemmed and gently crushed. The clean must was vinified and the batches were separated according to their distinct qualities. Most of the wine was fermented in stainless steel tanks, and the remaining portion (12%) was fermented in French oak barrels. Malolactic fermentation was not carried out with the final blend.