(2010) Has 15% Riesling in the blend. A touch of smokiness and flintiness, some higher, floral notes. The palate has good fruit, with plenty of citrus, lime peel zest - seems very Riesling-ish, but deliciously quaffable.
(2010) An 85/15 blend. Around 60% fermented in Nevers oak. Cashew and oatmeally character on the nose, with a nuttiness and ripe apple fruit. The palate is fresh, with a peachy quality to the fruit, that slightly phenolic character again.
(2010) Softly earthy aromas with strawberry-scented fruit. Quite big and creamy on the palate, with a richness to the fruit and 9g/l of sugar just adding some sweetness and fullness.
(2010) Nice, rich, thick black fruit. A touch of peppery spice and the palate shows thick, ripe, rich fruit with a red fruit lightness and again that peppery, slightly herbal finish.
(2010) Aged in older barrels. Quite a tight, ripe but crisp black fruit character. The palate is ripe and doesn't show any green notes, and the cherry and black fruit stays quite focused. Nice sweet fruit finish.
(2010) Almost no oak. Most of the fruit comes from two farms owned by Morandé in Maipo and Rapel. Stainless steel ferment but at lower temperature than most reds. Glossy, bright fruit, with cherry and delicate, almost Beaujolais character. On the palate it has really nice, sweet, ripe fruit, a touch of plum or prune, but still that bright cherry fruit to the fore. Very delicious, straightforward Carmenère.
(2010) 54/22/24 split. Nine months in French oak, with 30% new. Quite a ripe, plush, fairly high-toned fruit, with lifted herb and kirsch-like cherry fruit. The fruit has good plushness and palate weight. Big, dusty tannins and lots of juicy acidity and fine tannins. A terrific grip and bite to this.
(2010) Tank sample. Central Valley, but most of the fruit from Molina in Curico, with a granitic clay soil. All stainless steel. Nice gooseberry and gently tropical fruit with a touch of pineapple and melon, plenty of citrus. Nice juicy palate, plenty of sweet fruit and elegance.
(2010) 15% Viognier skins added to the ferment. Nine months in French oak, 30% new. Quite a lot of herby, tobacco notes here, something chocolaty too and a dusty blue/black fruit. The palate has a chewy, quite rustic feel to the tannins, but it makes it dense and savoury.
(2010) Central Valley. Stainless steel with some staves and chips, part malolactic. Quite buttery and ripe, with lots of vanilla and nectarine fruit. The palate has a sweet fruited character ( though technically dry at just 2.3g/l residual sugar). Creamy and crowd-pleasing, perhaps lacks a bit of mid-palate fruit intensity before the vanilla-touched finish comes through.