(2018) From Aconcagua Costa, the more coastal area of this central Chilean appellation, there's a twiggy, smoky note to this and a touch of sulphur on opening too, but the palate does go on to reveal a finer red fruit character, broadening to a fairly broad base of smokiness and plum, and a decent finish.
(2016) I really liked this wine when tasted nine months ago on my visit to Chile, but tasting again in the UK it showed possibly even better. From the same wild, rugged coastal Aconcagua vineyards as Errazuriz's icon 'Pizzaras' Chardonnay, one of South America's greatest white wines (but made in only tiny quantities and at three times the price), this sees 10 months in older barrels, and has a toasted oatmeal richness with wheaty touches, a little honey, the fruit subtle with apple and citrus. The palate has delicious ripeness and sweet mid-palate fruit, but finishes with lovely clarity and just a hint of mineral saltiness.
(2016) Picked end February, 20% new oak, but not showing it. Clear saltiness to this, with flint on the nose and touches of leafy herbs and flowers, dry and subtle, a little oatameal, but restrained and mineral above all. There is a Chablis-like complex sulphide character, the palate has a cool lemon and mineral complexity and shimmering length. Should be around £40.
(2016) Very little new oak, but 10 months in barrel. Low pH. Has toasted oatmeal richness, with wheaty touches, a little honey and the fruit subtle and apple and citrus but really attractive. The palate has delicious fruit ripeness and sweet mid-palate fruit, but finishes with lovely clarity, just a hint of the saltiness.
(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) Only native yeasts. Nice medium colour and density, a creamy nose, with subtle smokiness and chestnut character, and a meatiness to this, lighter floral nuances too are quite complex. Quite truffly, but good red fruit too. The palate has a subtle red and black fruit dryness, with a juicy personality, really quite dry, both the acidity and the silky tannins, that chestnut dryness.
(2016) No new oak, aged in older barrels for 14 months. For me a little closed at this stage, a dark wine with tight black fruit, but not hugely aromatic, just a touch of bacon fat perhaps, a touch of garrique herbs come through. The palate has a really nice, smooth palate flooded with creamy red fruits, such plushness to the tannins, but very nicely balanced between that creaminess and the light dustiness, and good acidity.
(2016) Fermented in stainless steel, aged in barrel. Very nice rhubarb and vegetal nose, beetrooty, cherry notes, but the quality of fragrant oak and subtle herbs and flowers makes it very attractive. Minty and intense notes too in quite a complex nose. The palate has lovely juiciness and energy, with a fairly high acid and that characterisc salt, but has plenty of juicy cherry fresh fruit.
(2016) 5% Petit Verdot in the blend. Very young, this one comes from more westerly vineyard, closer to the coast, with a subtle spiciness and green character, not at all thiol-like, the 35% new oak adding a dusty, creamy quality. The mouthfeel is lovely, a firm edge but also some chocolate and glossy violet-like tones, with dusty tannins and a lovely sweet fruit.
(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.