(2010) Much tighter and more closed at this stage, with the barrel characters subdued, though a nice honey and vanilla background. Fruit slightly suppressed too aromatically, with just some white fruit notes coming through, and little of that green bean, vegetal quality in a warmer year. The palate has a much tighter, juicier lemony character. A powerful, tight palate, with extremely good focus of fresh, decisive fruit and plenty of lemon and more salty, mineral acidity.
(2010) Much more subdued, misses all that piercing green fruit character of the Elqui wine, with just a soft leafy background and a passionfruit character. The palate has good, fresh fruit - lots of lemony zest, and really punchy fruit, perhaps a little more body and texture, and a bit of grip in the finish. Not in UK.
(2010) A 50/50 blend of barrel-fermented and tank-fermented wines, with no malolactic. The oak is not all new, with second and third fill oak too. Big, green bean and vegetal ripeness here, with buttery notes and lots of green fruit, ripe fig and quince and some vanilla. The palate has that background of toasty oak and quite herbal qualities, with lots of racy fruit, a real sense of salty minerality and a clean, fresh finish with an ice-water coolness. Long and tangy, with good natural acidity.
(2010) Rich, ripe, very tropical fruit with lots of papaya and lychee, with some lemon zest. Beautiful palate too, the fruit and freshness pushing through, and though it perhaps lacks a touch of weight on the mid palate, it has a delightful, fresh finish.
(2010) Most of the fruit from very stony soils near the winery. Simple vinification, with long cold maceration followed by ferment and malolactic in tank, then into barrels with 15-20% new, all French oak. Natural acidity. I find a disconcerting, slightly cow-pat note to this, as well as a roasted chestnut, slightly burnt quality, neither of which I really like. There's a cherry edge to the fruit, but I find that earlier note off-putting. The sweetness of the fruit and a silkiness comes through beautifully on the palate, there is lovely weight and texture here, with a chicory bite in the finish. Lovely palate, but that aroma... oh dear. Was it a bad bottle?
(2010) From a limestone soil, with some pre-fermentation cold-soaking. A much more mineral, melon and citrus profile - more than tropical. A touch of leafiness. Intense, leafy, soft herbs and lemon, a hint of that peachy, papaya sweetness, but a big, dry acidity making it food friendly.
(2010) Have been reducing yields. A blend of clone 174, which is elegant and floral, and 300 which has a rustic character. Intense, liquorice and clove aromas, lots of spice and pepper, a touch of violet and black olive and robust, chunky black fruit. The palate has density and power, with a real fruit sweetness, giving depth and silkiness, with quite a chunky, robust finish to the tannins and acids.
(2010) A careful pressing to avoid skin contact from pink skin. There's a nice weight and suggestion of apple skins and spice. On the palate quite full textured, with some crisp, crunchy, sb like bite, but more broad, though a fine, pithy, tangy acidity.
(2010) Leyda. Much more grassy and crisp, but also flinty and smoky. That herbaceous punch comes through with lime and lemon fruit. Very crisp and grassy on the palate, with a big gooseberry punch of fruit, tropical overtones and lots of juicy citrus and minerality.
(2010) Planted in 2003, so third crop. Fine, peach skin nose, with a touch of fragrant, Mandarin skins. The palate is quite intense and has a bold citrus fruit. It is fresh and very tight, mineral, lemony freshness.