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Casas Del Bosque Gran Reserva Chardonnay 2012

Casas del Bosque Gran Reserva 2012 Hi-Res Label
Country: Chile
Winery: Casas del Bosque
Varietal: Chardonnay
UPC Code: 697412000195
Tasting Notes:

Medium straw in colour. On the nose heady aromas of lemon tart and ripe pear combine effortlessly with rich notes of toasted almond. In the mouth quince and citrus dominate giving way to mealy yeasty notes and a rich, creamy finish. A lively, fresh acidity imparts excellent structure and length.

Awards, Reviews, And Other Notes:

90 pts Stephen Tanzer’s International Wine Cellar (JR)
Light gold. Smoky aromas of poached pear, honey and toasted grain, with a hint of vanilla in the background. Pliant and broad in the mouth, offering gently sweet pit and orchard fruit flavors and a hint of bitter citrus pith. Closes with very good energy, punch and persistence, leaving a gingery note behind.

Winemaker Notes:

All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced blocks planted on a mixture of grey clay and sandy/yellow clays with an average vine age of 15 to 19 years. Cropped at an average of 5 tonnes per hectare (2 t/acre).

Upon arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 1ºC or 34ºF) where they were then left to cold soak for 114 hours (almost five days). Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time the juice was racked to stainless steel tanks, inoculated with selected yeasts and gravity fed to a mixture of new (35%) and used (65%) French oak barrels where it was fermented during a period of 20 to 40 days (with temperatures peaking at around 20ºC/68ºF). After fermentation had finished the barrels were sulphured at which point battonage (or manual lees stirring) was carried out weekly for the following nine months. After a total of 10 months in barrel the wine was gently nitrogen racked to tank at which point it cold stabilised, filtered and bottled.