(2022) From the coastal part of the Aconcagua Valley. Very cool on the nose, a touch of cool herbs and flint and crisp apple and citrus. The oak adds just a little almond touch. Zesty on the palate, lots of bursting lemon and orange, then the palate is quite lean. There's a pleasantly pithy dryness to this that's far removed from 'golden' buttery Chardonnay style. Long and lean, the fruit edged with sweet, Ogen melon ripeness and the oak adding just a touch of creaminess. With 50% of malolactic blocked, it retains bite and freshness. Watch the video for more information and food-matching ideas.

(2016) More of the vivacious, slightly greener, soft herby side than the Arboleda SB, with some gooseberry and elderflower, but also a lovely soft tropical fruit, some pear and apple, but finsihess with lovely zest and dryness. Very well done, dry and balanced with juicy grapefruit acidity. 89

(2016) Fermented in older barrels, 80% malolactic. Low yields and natural high acid in this year. The nose has a toasty hint of oak, a creamy slightly custardy richness with the palate showing very crisp melon and citrus. Plenty of acidity and saltiness, a dry apple core quality.