eRobertParker.com #199 Feb 2012 - Jay Miller - The 2010 Merlot Estate contains 15% Carmenere in its blend and was aged for 8 months in French and American oak. Herbs, spices, and black fruits inform the nose of a friendly, easy-going Merlot that is a very good value also meant for drinking over the next 2-3 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: Merlot
- Grape Percentage: 85% Merlot, 15% Carmenère
- Alcohol Percentage: 13.5%
- Unit Quantity (ml): 750
- Best To Drink: Drink Now
Deep ruby red in colour with the beautiful highlights typical of a young wine. Its aromatic profile includes plum and raspberry notes mingled with subtle roasted pepper and balsamic touches. Light notes of toast and fresh fruit are evident on the palate, enhanced by the wine’s firm, bright acidity. Medium body and smooth tannins make this wine easy to drink.
May/June 11 by Josh Raynolds - Bright red. Fresh strawberry and raspberry aromas are complemented by rose and white pepper. Smells and tastes a bit like pinot noir, displaying light-bodied red berry flavors and a silky texture. Comes up a bit short on the finish but I like this wine's energy and nervy bite.
Generally ripe, clean and fresh. Smells pure and spicy, with blackberry aromas setting up a crisp palate. Tastes a little herbal as do almost all Chilean Merlots, but the berry fruit and spice elements are uncompromised and uncomplicated. A likable value Merlot. — M.S. (12/31/2011)
The grapes were hand picked in April and taken in bins to the winery, where they were destemmed, crushed, and fermented in stainless steel tanks. Fermentation was carried out at 24°–28°C (75°–82°F) with two pumpovers daily. Post-fermentation maceration lasted 10 to 25 days, depending on the development of each individual lot. The wine was aged in French and American barrels for approximately 8 months to round out the wine and add a sweet sensation to the palate. The final blend was then fined, stabilized, and lightly filtered before bottling.