2023 Casa Silva Gran Terroir Single Estate "Angostura" Chardonnay

Medium-intense greenish-yellow colour. Aromas of ripe pineapples, papayas, white peaches, mandarins, vanilla and orange blossoms. Medium-high acidity on the palate, with stone fruit and ripe tropical fruit flavours, as well as spicy and lactic notes. Good structure and potency on the finish.

Situated in front of the Andes Mountains, this vineyard property is the origin of our family. Here vines planted in the year 1912 can be found, with grape varieties originally brought from France by the first generation. The family´s pride, the old wine cellar, is also here – despite its years, it is still a pioneer in technology. Sauvignon Gris, Sauvignon Blanc, Merlot, and Chardonnay are the grape varieties best rooted in this place. The Sauvignon Gris was rediscovered in 1998 and today Casa Silva is one of only a few wineries in the world that bottle a wine made 100% from this grape variety, harvested from vines dating from 1912. Similarly, our century-old Sauvignon Blanc vines are the only field-selected plants brought directly from France and planted here in Chile. Truly a unique world treasure.

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Viticulture

Pre-selected sites within the Angostura vineyard, Colchagua Valley. The soil profile consists of fine sand over ancient alluvial substrates, the latter of which consists of small and medium-sized rocks and a great amount of decomposed rock. Medium-low depth, allowing for good drainage. Medium-low organic content. Temperate Mediterranean climate. Dry summers with moderate maximum temperatures and cold, discreetly rainy winter seasons. The average summer temperature fluctuates between 12 °C and 27 °C. The average annual rainfall is 700 mm.

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Vinification

Grapes are kept in a cold room at 3 °C for 24 hours, after which grape clusters are manually selected and whole berries are pressed. The juice is clarified by natural decantation for 24 hours at 15 °C, followed by a controlled fermentation at 15 °C for 14 - 20 days in stainless steel tanks. Post ferment the fermentation lees are worked in the tank (batonnage). 30% in 3rd fill French oak barrels, 70% stainless steel tanks, 3 months’ storage and 5 months of working fermentation lees, 1 - 2 months in bottle prior to market release.

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Recommendation

Enjoy fish with a high-fat content like grilled grouper with an orange sauce and corn pie. Serve between 10 and 12 °C. Drink now or cellar for up to 5 years.