CHINSTRAP – 2014 – VINTAGE – MÉTHODE TRADITIONNELLE
SPARKLING BRUT (Méthode Traditionnelle)
Bright straw yellow in colour with glittering golden hues. Multitude of tiny bubbles rise to the surface. Notes of toasted bread and green apple aromas. Subtle fruity flavour, with hints of honeysuckle, cut green apples, and touches of candied lemon zest. Freshness bursts onto the palate with satiny texture. Great length, crisp and refreshing finish. This Chilean bubbly is vivacious, festive and yet full of elegance, designed to inspire and celebrate life.
The grapes were picked in early March when the sugars and acidity reach the optimum conditions for a sparkling wine. The bunches were de-stemmed and crushed separately, followed by a short cold fermentation for about 2 days. The grapes were gently pressed to avoid affecting the juice with crushed pips. The free flow juice was then transferred to temperature controlled tanks. The Chardonnay and Pinot Noir juices were fermented in their own tanks allowing us to create the perfect blend once the wines were fully fermented.
Following tastings, we decided that a combination of 60% Pinot Noir and 40% Chardonnay provided the body and required sharpness. Part of the must then underwent Malolactic fermentation. Before the wines being bottled with liqueur de tirage (a mixture of wine, sugar and special yeast), the bottles were topped with crown caps and then laid to rest on pupitres where they spent the next 24 months being turned to prepare them for remuage. The remuage began in July/August of 2016 for this batch before being opened and corked. No liqueur de expedition was used as we wanted a Brut style wine.
Temperatures in the Maule region were slightly warmer, during the growing period, than the previous vintage. There were spouts of frost and drought that affected the vines cycle and so the harvests were delayed by about two weeks. The vines productivity was also affected and yields were down by 40 to 50% for the Chardonnay. Fortunately, the Pinot Noir only recorded a 20% yield decrease. Concentration of the must was a bit higher than normal providing rich and flavourful juices that were translated into a marvellous wine. All harvest was done by hand in small 10 kilo trays, selecting only the whole ripe bunches.
Blend: 60% Pinot Noir/40% Chardonnay
Alcohol Level (% by vol.): 12.5
Residual Sugars (gr/L): 2.94
Bottling date: April 2014
Remuage: July 2016