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Kalfu - Sumpai Syrah 2017

Red Wine from Aconcagua · Chile
£17.95 £14.00
Case Rate: £14.00
Ex Tax: £11.67
Country:
Wine Region: Aconcagua
Wine Area: Leyda Valley
Grape: Shiraz/Syrah
Alcohol Percentage: 13%
Unit Quantity (ml): 750
Best To Drink: 2020 - 2023
Vegan:
Yes
Limited Stock: (12 btls)
{{ quantity }}
92 pts  James Suckling
Country:
Wine Region: Aconcagua
Wine Area: Leyda Valley
Grape: Shiraz/Syrah
Alcohol Percentage: 13%
Unit Quantity (ml): 750
Best To Drink: 2020 - 2023
Vegan:
Yes

Description

Sumpai are mythological Mapuche beings, half human and half fish, that resemble mermaids and mermen. According to the legends, their mission is to care for rivers, lakes and oceans.

Wine tasting notes

A deep violet red, medium volume in the mouth with crisp acidity and great freshness. The round, firm tannins underpin a gentle, elegant background of French oak in which spices intermingle with herbs.

Winery information

Kalfu

Made by Ventisquero Wine Estates, Kalfu means ‘blue’ in Mapudungun, the language of the aboriginal Mapuche people of southern Chile, representing the influence of the nearby Pacific Ocean and the extensive skies of the region. Kalfu wines are made from 100% estate owned vineyards in the coastal regions of Leyda Valley (pictured above), Casablanca Valley, Colchagua Valley and the Atacama Desert, the world’s driest desert.

Situated so close to the Pacific, each vineyard site benefits from cooling coastal breezes and a subsequently longer ripening period.

Sustainability is a core value at Kalfu. Last year in their Leyda vineyard they launched a photovoltaic project which will generate 164,900 kwh of clean energy, meaning that 80 tons of CO2 per year will no longer be emitted.

www.kalfuwines.com/en/

Expert reviews

James Suckling (2017) - 92 pts

A delightful cool-climate syrah that shows fresh herbs, citrus, aniseed, cedar and walnuts. Full body, ripe and chewy tannins, but so much undergrowth and fresh-fruit undertones throughout. Drink in 2022.

Vinification notes

The grapes were hand harvested in the early morning. Prior to fermentation, the must underwent a cold maceration for a period of 7 days. Once the alcoholic fermentation was underway, gentle extraction took place. The wine was then aged in Burgundian French oak barrels for 12 months; 15% new, 25% second use and the remaining 60% were third or fourth use.