Description
GENERAL CLIMATE CONDITIONS OF VALLE DE CASABLANCA Atalayas Vineyard is nested in the heart of the Chilean Coastal Cordillera, only 22 km away from the Pacific Ocean. Its rolling hills and steep exposures are the source of an array of mesoclimates that allow us to produce different lots, each with a unique personality that makes up the final blend. Casablanca is strongly influenced by the sea, which is cold on these latitudes because of the Humboldt Current coming from Antarctica. Under this cold influence, the lower layer of the atmosphere is cooled down, which provokes numerous low clouds and fog penetrating the valley in the mornings. Middays and afternoons are warm and sunny in spring and summer, but the sea breezes starts blowing at the end of afternoon, lowering the temperature to 9C or 10C. This maritime influence, which also results in cool nights, gives the valley an exceptionally long growing season and a slow ripening process. This is the key to preserve the natural acidity of the grapes and allow an intense aromatic expression in the wine.THE SOIL These soils have a granite origin with low fertility and are slightly acidic. Like their mother rock they are very sensitive to erosion and need to be protected by a cover cop.VINTAGE CONDITIONS IN 2015 This 2014-2015 season in Casablanca showed the lower rain accumulation of the last 3 seasons, confirming the intensification of the drought the area has been showing the last years. Spring had a lower frost record than previous season, but they were not able to cause damage at all due to the proper work of our frost control system. During January, most of the days were cloudy and February turns around with warmer days. March and April scored temperature records, with a maximum average of 27C. Although Casablanca had its classic thermal amplitude with cold nights 4 to 9C. The lack of rainfall during blooming and harvest was a factor that favored the 2014-2015 season in sanitary terms.WINEMAKING As a general winemaking philosophy, in our Cuvee Alexandre Chardonnay we look for elegance, balance, freshness and ageing potential. 100% of the grapes were hand harvested in small 14 kilos crates, then the whole grape bunch was directly pressed and the juice naturally decanted in stainless steel tanks at low temperature. The 2015 vintage, 82% of the juice was fermented in French oak barrels at 15-18C and 18% was fermented in stainless steel tanks at 12-14C. Our Cuvee Alexandre Chardonnay was 100% aged in French oak barrels for 11 months 49% in new French oak barrel and 51% second and third use French oak barrel. The result is a well integrated oak with elegant structure to enhance the natural acidity and freshness. No malolactic fermentation was done.TASTING NOTES Color Bright yellow with golden edge Nose Incredible expression. Florals and sweet spices as honey, apricot, vanilla and delicate notes of fresh fruit such as papaya and quince. Palate The palate is intense and elegant, with high volume in the mouth, fresh acidity and vibrant finish. Service and Food pairing Serve at 12C 53F. Gizzards grilled with lemon dressing, grouper fish gratin and octopus with prawns.Vineyard Management High density plantation 6.666 pl/ has. Yields Average 4.500 Kg/heor 1.800 Kg/acre. Leaf removal and green harvest to fine tune yields. 100% hand harvested in small cases.WINEMAKING Grapes Selection Hand selection of bunches in long sorting tables. Fermentation – 100% whole bunch pressing without maceration – 82% fermented into barrels. – 18% fermented in stainless steel tanks. – No malolactic fermentation was done.AGEING Ageing – 100% of the wine was aged for 11 months. – 49% in new French oak barrel, 51% second and third use French oak barrel. – Coopers Mainly Francois Freres, Sylvain and Saury. – Most of them medium toast.Fining and filtering – Clarified, stabilize and filtered previous bottling.It is day after day that the sun rises and enlights Atalayas many different exposures. This brings to life our Cuvee Chardonnay, its unique complexity and elegance- Jacques Begarie, Chief Winemaker.
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