Vina Koyle, Alto Colchagua
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.
De var trætte af storsalg til alverdens kæder. De ville finde det helt rigtige terroir og dyrke vin efter biodynamiske principper, højere oppe i bjergene og længere ude mod den kølige kyst - vine med et ægte chilens...
2019 was a warm vintage, and they used uncrushed grapes and 50% full clusters in the fermentation to keep some extra freshness through a semi-carbonic maceration. The varieties matured separately for 12 months—the Monastrell and Syrah in 400-liter oak barrels, the Garnacha in concrete eggs and the Cariñena in an 1,800-liter oak foudre—and then they were blended and put in a 5,100-liter oak foudre for a further eight months before bottling. This is a full-bodied, ripe and Mediterranean red with power and energy, lots of aromatic herbs, ripe berries and integrated oak. The palate is juicy and round, with fine tannins and a serious, long finish.
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
Dark 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
