Description

ABOUT THE PRODUCER:
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 and is certified by Sustainable Wines of Chile. Head winemaker Rafael Urrejola has spent a great deal of time researching and 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 to showcase the terroir. In 2023, Rafael became the first Chilean winemaker to be awarded ‘Red Winemaker of the Year 2023′ by the prestigious International Wine Challenge (IWC).

ABOUT THE VINEYARD:
Located to the west of the coastal mountain range, the Leyda Valley has gently rolling hills, exposing the vines to varying levels of sunlight and drainage profiles. This area has an intense coastal influence, being 8 miles from the Pacific Ocean, with morning fogs, sea breezes and moderate summer temperatures that range between lows of 7°C-8°C and highs of 20°C-23°C. The soils are developed from granite rock on the coastal batholith formed 200 million years ago in the Jurassic period. The grapes were selected from a small 3.11-hectare plot of Syrah grown in finely textured soils. The top layer is shallow loamy clay with poor fertility, followed by a sedimentary ‘crack’ clay profile. The subsoil is decomposed granite rock with a diverse mineral structure. The plot is densely planted with 10,000 vines per hectare of French Clones 174 and 470 on a north-facing slope exposed to the sun and the vines are attached to stakes, Hermitage style. The yield averages two kilograms per plant, which favours the concentration necessary to achieve a wine with great richness.

THE WINEMAKING PROCESS:
The grapes were hand-picked and rigorously selected to ensure that only healthy, ripe berries were vinified. After crushing, the grapes were cold macerated at 6°C, under anaerobic conditions for six days in a stainless steel tank. Fermentation took place with natural yeasts at 27 to 28°C for 20 days with three daily pump-overs. 15% was whole bunch fermented, i.e. with its stalks, to achieve greater aromatic complexity and structure. The wine remained in contact with the lees and skins for 14 days in order to further enhance its structure. It was aged in 500-litre French oak foudres for 12 months, where it underwent malolactic conversion.

OUR TASTING NOTE:
Cool-climate and poised Syrah with spicy, peppery aromas and notes of fresh wild herbs surrounding a core of wild berries. Mineral on the palate, with a tense tannin structure and a vibrant acidity that gives freshness and identity to the wine.

GRAPE VARIETY:
Syrah 100%.