Description

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 follows 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).

VINEYARD:
The grapes were sourced from a selected small 2.39-hectare vineyard in Quebrada Seca, planted with Chardonnay clone 548. Located on the western side of the Limarí Valley, 235 miles to the north of Santiago, this relatively new region for high-quality wines has a marine-influenced, semi-arid climate, misty mornings, windy afternoons and cool nights. This plot is located on the northern bank of the Limarí River, 13 miles from the Pacific Ocean. Daily temperatures between January and March rarely exceed 30°C, as constant breezes sweep into the valley from the Pacific Ocean, bringing a cooling influence. Thus, the conditions are ideal for slow ripening and preserving the fresh aromas and flavours of the grapes. Annual rainfall is scarce and fluctuates between 30 and 100 mm. The high intensity of sunlight resulting from clear blue skies almost all year round encourages the grapes to ripen completely with concentrated flavours. The soils in Limarí tend to contain calcium carbonate. The soil in this plot is an ancient alluvial terrace, located 80cm below the surface. It has 50% gravel and a subsoil of calcareous material, which lends a mineral dimension to the wine.

WINEMAKING:
The grapes were rigorously sorted, ensuring that only ripe clusters, free from rot or sunburn, underwent gentle pressing with a controlled pre-oxidation of the must. The free-run and lightly pressed juices were chilled to 4°C to 6°C and cold-stabilised for 48 hours. The must was then racked to egg-shaped concrete tanks and large Burgundian oak barrels, of which 16% were new, where fermentation took place with natural yeasts at temperatures of 15°C to 17°C. After fermentation, the wine was left on its lees and aged for 10 months with regular bâtonnage, imparting the wine with more body, weight and identity.

TASTING NOTE:
Fresh aromas of chamomile flowers, lemon, melon and pear are complemented by touches of toasted hazelnut. Smooth and creamy, with delicate notes of oak spice exquisitely balanced by coastal freshness through to an elegant finish.

GRAPES:
Chardonnay 100%.

AWARDS:
• Silver, Sommelier Wine Awards, 2025