There’s the fact that the wine is made with minimal intervention using “old world” winemaking techniques such as whole cluster and native fermentation.
Or perhaps it’s the organic and biodynamic farming practices in which the estates vineyards are 100% sustainable with low impact methods.
Grapes are hand harvested at night, maximizing freshness and vibrancy with whole cluster pressing. A portion of the fruit undergoes whole-cluster fermentation in concrete eggs, increasing texture and fruit flavors. The rest ferments in oak barrels, delivering structure, complexity and silkiness. After fermentation, the lees is stirred regularly, in order to achieve maximum expression as the wine ages in a combo of concrete eggs, new 400 liter French barrels and neutral oak.
This Chardonnay has that elusive combination of fruit richness with a crispy, crunchy snap that brings you back for glass after glass.
James Suckling, in one of his pioneering South American reports, wrote the wine was, ”A bright and stoney chardonnay with clarity and beauty. Full body, bright and tangy acidity with lime and green pineapple character. Vertical tension to this. Long and flavorful finish. 93 points.”
Well, nothing has changed, except the wine has gotten better and the price has gotten much, much lower.
Originally $22 retail ($15.98 was our already industry-low price at the time), we can now trot out this gorgeous bottle of 93-point Chard for only $9.98 while supplies last. Believe me, a better, higher-scoring bottle of $10 Chardonnay on the planet you will not be able to find.