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2020 Carmenère ‘TH’, Undurraga

HomeShopWineVegan2020 Carmenère ‘TH’, Undurraga
2020 Carmenère ‘TH’, Undurraga
Undurraga

2020 Carmenère ‘TH’, Undurraga

Cachapoal Valley, ChileVintage: 2018

Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range.

This is smooth as silk Carmenère with an intense expression of fresh raspberries and cherries, complemented by subtle hints of green pepper. On the palate, notes of dark chocolate and sweet berried fruit are enveloped in smooth, elegant tannins and a vibrant acidity that lends a fresh, juicy finish.

The grapes come from a specifically chosen vineyard in Peumo, on the western side of the Valle de Cachapoal, in an area known for producing the best Carménère wines in Chile. The climate in Peumo suits Carménère; its latitude ensures high temperatures throughout the ripening period, but its proximity to the Pacific Ocean results in gentle breezes that encourage the grapes to retain acidity, resulting in fresh flavours and aromas in the wine. The vineyard is situated at 171 metres above sea level, where the red clay soils are one metre deep and retain moisture to nourish the vines.

Whats in the bottle

100% Carmenère

Single Bottle

£2450

12 Mixed Bottles *

£22.05

Save £2.45

* As part of a mixed case of any 12 bottles

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GTIN N/A Categories: , , Product ID: 9318

Description

Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine-producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.

The manually harvested grapes were rigorously selected to ensure that only the ripe, healthy clusters passed to the destemming stage. After crushing, the grapes underwent a pre-fermentation cold maceration under anaerobic conditions for eight days at 6 to 8°C. Fermentation took place with natural yeasts at 27 to 28°C for 14 days, with pump overs carried out three times per day. The wine was then left in contact with its lees and skins for another 17 days to enhance its structure. The wine was aged in French oak barrels, 35% of which were new, for 12 months.

Additional information

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750ml
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