I tasted this one at the Chilean wine festival and decided to do a more thorough review so bought a bottle. Pale in color with a lovely varietal chard nose with some nice fruit and vanilla coming through. On the mid pallet this is a lovely smooth well made chard with the chard fruit in the forefront backed by some lovely vanilla notes. On the medium length finish the wine has some very nice vanilla along with some acidity lingering nicely in the mouth. I would give this an 88-89. Quite a nice chard. $22.95.
In case you wanted to know, often a wine maker will add yeast to the grapes to start the fermentation process (fermentation in wine making is the process of converting natural sugars in the grapes into alcohol). The type of yeast added can impart flavors into the wine. Wild ferment means they did not use any (or very little) yeast. There are natural yeasts on the outside of the grapes and if they are very careful during the handling process, especially during the washing process, there will be enough natural yeast for the fermentation to start on it’s own. Thus the name Wild ferment. Inquiring minds wanna know 🙂 My public service is done for the day …
From the LCBO web site:
Errázuriz Wild Ferment Chardonnay 2012 — VINTAGES#: 738393
STYLE – Full-bodied & Rich
Shows the toasty, caramel and honeyed notes of barrel aging. But underneath, there is some fresh fruit – ripe lime, peach and pear. Subtle white chalk note on the finish. Serve at 10-12 C. Drink now-2016. Food-pairing idea: Apéritif, roast chicken, richer soft cheeses. (Bill Zacharkiw, montrealgazette.com, March 28, 2014)
Release Date:September 27, 2014
Alcohol/Vol 13.5% Made in: Casablanca Valley, Chile By: Vina Errazuriz S.A. Sugar Content:3 g/L Sweetness Descriptor:XD – Extra Dry Style: Full-bodied & Rich Varietal: Chardonnay
