Moderately intense, bright golden yellow in color. Aromatically intense with clear notes of fresh tropical fruits such as papaya, as well as peach and yellow grapefruit. Notes from the nicely melded French oak are in proper harmony to deliver light touches of vanilla and toast. The palate is quite fresh and crisp, and the body is light enough to allow the fruity character to shine through. Ends on a very pleasing and persistent finish.

HARVESTHarvest Date: February 27–April 6.The 2014–2015 season can be considered normal in terms of rainfall and the availability of water during the phenological stages that need it most. The winter was quite rainy, which allowed for sufficient water accumulation in both the soils and the irrigation reservoirs. The spring presented several significant frosts in the areas where our Chardonnay grows. January and February were quite cool, and summer was very good for the production of white varieties, which enabled the development of good aromatic maturation without a loss of the natural freshness in the grapes. We started harvesting the Chardonnay nearly two weeks earlier than we did in 2014 in order to obtain the freshness we wanted in the final wine. The Chardonnay harvest also concluded two weeks earlier than it did in 2014. This year’s fruit was very good, with well-set bunches and perfectly formed and ripened grapes with crunchy seeds.

VINEYARDSThe vineyards destined to produce our Classic Chardonnay are primarily located in the Casablanca Valley, with a small portion in the Curicó Valley. Two very different situations express their potentials in this wine. Casablanca imprints its “cold-zone” characteristics on the nose with an abundance of asparagus and citrus notes and with tremendous freshness on the palate. The grapes from Curicó contribute notes of fresh tropical fruits, peaches, and apricots, as well as greater volume on the palate. All of the vineyards are vertically positioned and drip irrigated with yields of no more than 11,500 kg/hectare, which allows us to obtain the desired quality and reach harvest with very healthy and evenly ripe grapes.

VINIFICATIONThe grapes were hand picked into small, 10-kg boxes and selected prior to processing to remove berries that are not fully ripe or damaged. We have different methods for crushing the grapes. In some cases we direct press the entire clusters without destemming them to obtain the juice and then transfer it to a static decantation tank. We also destem some and submit it to a pre-fermentation cold maceration at 9º C (48º F) for 2–6 hours of contact with the skins to extract aromatic precursors. The juice is then drained to a static decantation tank and allowed to settle for 24 hours prior to racking the clean juice off the heavier sediments. The must was then inoculated with commercial yeast to initiate alcoholic fermentation, which lasted 12–20 days. The duration is directly tied to the kinetic action of the type of yeast used as well as our strict control of temperatures (12º–14º C / 53º–57º F), which allows us to preserve the aromatic qualities of the wine, which would be lost at higher temperatures. Upon completion of the fermentation process, the wine was immediately sulfited and allowed to decant for a couple of days before racking it to another stainless steel tank. Our Classic Series Chardonnay did not undergo malolactic fermentation, and just 30% of the wine was placed in contact with first-use French oak for 6–8 months.

CHARDONNAY 2015

SUGGESTIONS Cellaring Recommendations: Store in a cool, dry place at no more than 15ºC (59ºF) and away from sources of light.

Recommended Serving Temperature: 12º–13ºC (53º–55ºF).

Decanting: Not required.

Food Pairing: Highly recommended with salmon ceviche, sea bass with sautéed mushrooms and rice, fettuccini alfredo, conger eel soup, razor clams Parmesan.

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TECHNICAL DATA Denomination of Origin: Central Valley.

Clone Selection: Clones 76 and 95.

Filtering: Sterile cartridge (membrane). Vineyard Yield: 11.5 ton/ha (4.6 ton/acre).

Grape Variety: 100% Chardonnay

Oak Aging: 30% of the components of this wine were aged for 6 months in new French oak barrels.

CLASSIC SERIES

BASIC ANALYSIS

Alcohol 13.5ºTotal Acidity (H2SO4) 3.72 g/lt. Residual Sugar 2.51 g/lt. pH 3.14Volatile Acidity (C2H4O2) 0.28 g/lt.Free SO2 29 mg/lt.