Cerro Basalto 2015, Koyle
Cerro Basalto 2015, Koyle
Lavet på traditionelle Rhône-druer: 38% Mourvedre, 25% Grenache, 19% Carignan og 18% Syrah. Druerne kommer fra små biodynamisk dyrkede parceller i Los Lingues med meget jernholdig basaltjordbund og meget høj beplantningstæthed. Høstet i hånden og gæret i små kar. Lagret 18 måneder på en blanding af cementæg, store fade og små fade.
intenes aromaer af hindbær, brombær, sort peber, vanilie og mineralitet. Fyldig smag holdt fast på plads af fine tanniner og tydelig mineralitet. Flot kombination chilensk solcharme og europæisk fasthed. Lang eftersmag.
Flot vin, der gør det imonerende til prisen. Til oksekød, lammekød eller vildt med tæt sauce.
ProducentenUndurraga familien har lavet vin gennem 6 generationer i Chile siden 1885.
Efter familien Undurragas salg af Vina Undurraga i 2006 ville de lave vine med hjertet under navnet Koyle, der er navnet på en velduftende blomst der vokser i bjergene.
AnmeldelserDark glowing crimson. Very appetising and edgy. Much more winning than the other Basalto wine shown in this Wine Society collection. Luscious and round. None of Carmenère’s greenness. Recognisably bordelais – rather Pomerol-like really. Flattering and complete. Lovely! Tarry end but that only adds to it. - Jancis Robinson MW
100 AWEsome Wines - Association of Wine EducatorsBig, bold and sexy. A great example of the new wave Chilean wines, lovely combination of ripe black fruit, toasty oak and savoury hints. Sensuous and silky palate. A real winner at consumer tastings with a lot of bang for your buck!
94 p. Wine Advocate (2014)I was really looking forward to tasting the second vintage of their Mediterranean blend 2014 Cerro Basalto. This time the break drown came to 38% Monastrell, 25% Garnacha, 18% Syrah and 19% Cariñena, with more Cariñena in this slightly warmer and riper vintage. Last time I visited this four-hectare hill on granitic and basalt soils that was planted in 2008, and I could see how difficult it was to walk up and down the slope. It fermented with 50% uncrushed berries. The Monastrell, Syrah and Cariñena aged in 400-liter oak barrels and the Garnacha matured in egg-shaped cement vats. After the aging, the wines are blended and put in 4,000-liter oak foudres for three months to let the wine settle down. The élevage lasted 20 months. This was initially very closed and took some time to open up, so decanting energetically might not be a bad idea. They work the Garnacha in a very reductive way, and the wine needs to breath. This is subtle rather than in your face, and it's incredible how these warm-climate, Mediterranean wines can be so elegant and have so much freshness. The Koyle signature dry palate with that cold minerality is also there. This is outstanding. 4,200 bottles were filled in March 2016, almost doubling the volume of the first year as the vines come of age. And, I have the feeling the best is yet to come, as the vines get older and achieve better natural balance. - Luis Gutierrez
93 p. jamessuckling.com (2014)This is a pretty Rhone-style blend with lots of dark fruit and walnut character. Full and dense with silky tannins and a flavorful finish. A blend of monastrell, garnacha, syrah and carinena. - James Suckling