Don Maximiano Errazuriz founded Vina Errazuriz in 1870 in the Aconcagua Valley, 65 miles north of the capital, Santiago, Chile. Recognizing that this valley, with its hot, dry summers and moist Pacific Ocean breezes was ideal for growing grapes, Don Maximiano sent for the finest clones from France and with tenacity and perseverance transformed this barren land into a world-class vineyard. Today, the tradition of quality lives on with Eduardo Chadwick, the fifth generation of his family to lead this historic estate. Eduardo has overseen the modernization of its winemaking technology while maintaining a distinct identity for its wines. Errazuriz has earned a reputation as one of the premier estates in Chile. Its philosophy is best expressed by Don Maximiano who said, “From the best land, the best wine.” As an estate winery, Errazuriz strives to produce the finest wines by controlling every stage of the process, from grape growing in the Aconcagua, Casablanca and Curico valleys, to harvesting by hand, to winemaking with the most natural techniques. An emphasis is placed on delicate handling, with the aim of producing wines with elegance and complexity. It is this dynamism and passion that has made Errazuriz such an internationally respected producer.

Tasting notes

Light greenish-yellow color. The complex, multi-layered nose combines mineral notes with expressive tropical fruits. Hints of minerality are balanced by bright acidity and a lush and creamy texture. Elegant and approachable, the wine has a long, persistent finish.

Rating

Steve Tanzer 90 points The 2010 Wild Ferment Chardonnay from Aconcagua saw 12% new oak and does not possess quite the same delineation as the Casablanca equivalent. The palate has a crisp Cote de Beaune inspired entry with lovely touches of orange peel and apricot with a beautifully composed finish. This represents outstanding value. Drink now-2015.

Technical notes

La Escultura vineyard with fine clay and sandy-loam soils was planted in 1997 to clones 96 and 548. The grapes were handpicked and then crushed whole-cluster. The must was cold decanted in stainless steel tanks to increase clarity before fermentation. Fermented in stainless steel. Approximately 45% of the final blend saw malolactic fermentation. The entire blend was aged for 10 months in French oak barrels (4% new).