Price:  £13.95 | Case Rate: £13.00
Ex Tax: £11.63

Errazuriz - Wild Ferment Chardonnay 2015

Information

  • Country: Chile
  • Wine Maker: Francisco Baettig
  • Grape: Chardonnay
  • Grape Percentage: 100% Chardonnay
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2015
Duty/Vat Paid
WA: 90 (2011) VS: 90 (2011) JR: 16.5 (2012) WS: 88 (2011) JS: 94 (2011) WE: 88 (2010) JG: 90 (2010) TC: 90 (2010)

Wine tasting notes

With a light greenish-yellow colour, our Chardonnay Wild Ferment 2011 has a fresh, expressive nose with tropical fruit aromas fused with mineral notes and a subtle touch of toast and brioche from the barrel aging, which greatly enhances complexity. On the palate, a zingy acidity balances out its lush, creamy texture.

Winery Information

Errazuriz

Begun in 1870 by Don Maximiano Err?zuriz in the tiny town of Panquehue, Errazuriz vineyards was, not long after its founding, one of the largest single-owner wine estates in the world, with 1730 acres planted in an area largely unknown for viticulture in Chile at the time. Don Maximiano was used to making big bets, however. As the part owner of the country's primary copper producer and the owner of the country's primary natural gas producer, Don Maximiano did not do anything half-heartedly. As.. read more

Expert Reviews

Wine Advocate/Robert Parker (2011)90 pts

Wine Advocate # 204. Dec 2012. Reviewer : Neal Martin. The 2011 Wild Ferment Chardonnay sourced from Aconcagua is fermented in French oak, 5% new, then aged for 10 months. It has a taut, minimalist bouquet with citric peel and freshly cut lime, while the palate offers ripe mango and passion fruit, crisp acidity and a clean, apricot and peach tinged finish. This is a fine, flavorsome Chardonnay. Drink now-2015.

Vinous/Antonio Galloni (2011)90 pts

Feb 2014. By Josh Raynolds.Pale gold. Nectarine, poached pear and lemon curd on the nose, with suave vanilla, butter and floral accents. Deeply pitched orchard and pit fruit flavors are given lift by tangy acidity and pick up spiciness with air. This powerful yet lithe chardonnay finishes with very good clarity, length and focus.

JancisRobinson.com (2012)16.5 pts

Tasted Sept '13 - Lifted and interesting! Real concentration and race, but be warned, still quite chewy and muscular.

Wine Spectator (2011)88 pts

Issue: Web Only 2013. This ripe white leads with layers of smoke and spice to the ripe pineapple, melon and pear notes. A savory finish offsets the rich palate. Drink now. ?NW.

James Suckling (2011)94 pts

Aug '14 - A chardonnay with sliced apple, honey and papaya character with hints of cream. Full body, bright acidity and a long and intense finish. Creamy and tangy. Wonderful fruit and acid contrast. Only 5% new oak barrels here.

Wine Enthusiast (2010)88 pts

Forward on the nose, with oily, toasty, resiny citrus aromas. The palate is full and solid in structure, with sweet, creamy flavors of pear, vanilla and dry barrel-driven spice. Shows tropicality on the finish as well as additional woody sweetness.— M.S.

Jamie Goode (2010)90 pts

Ripe and bold with peach, fig and toast notes. Lively and broad with some pithy notes and some citrus zip. Textured, broad and satisfying.

Tom Cannavan (2010)90 pts

Errazuriz have made this wine for many years, indeed before the current craze for 'wild ferment', the now essential technique amongst natural winemakers that uses only the ambient yeasts found on the grapes and around the winery to start the fermentation processes, and which can add interesting qualities to a wine's aroma, flavour and texture. Here the nose brims with creamy apple fruit and the buttered popcorn and Brazil nut warmth from French oak ageing, but there are all sorts of spicy, herby and earthy nuances from the wild yeast too. On the palate it is decadently rich, full-bodied and flavoursome, but again those little layers of complexity are there, including a fine, salty tang on the finish that makes this mouth-wateringly delicious and very long. Fabulous stuff.

Vinification Notes

The grapes for our Chardonnay Wild Ferment 2011 were hand-picked in the early morning hours, placed in 14 kg boxes, and transported to the cellar while still cool, where they were rigorously selected to guarantee the highest quality fruit and then crushed whole-cluster. The must was cold decanted in stainless steel tanks to increase clarity before fermentation. Since the native yeasts used in the wild ferment process have not been selected for their technical properties (such as SO2 resistance and alcohol resistance), they are more stressed during fermentation. This effect, and the greater variety of yeasts present during wild fermentation, led to different concentrations and proportions of byproducts, which added distinctive flavours and therefore more complexity to the wine. Fermentation was carried out at 18°–24°C (64°–75°F) and approximately 45% of the final blend underwent malolactic fermentation. The wine was then aged for 10 months in French oak barrels, 4% of which were new.