Jamessuckling.com | JS 94
Published: May 29, 2017

Aromas of coconut, cooked apple, and lemon meringue follow through to a full body that's round and fruity. Best chardonnay in Chile 
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Winemaker

Region Lapostolle Atalayas Vineyards, Valle de Casablanca.
Grape 100% Chardonnay.

Tasting
Color: Bright yellow with golden edge.
Nose: Incredible expression. Florals and sweet spices as honey, apricot, vanilla and delicate notes of fresh fruit such as papaya and quince.
Palate: The palate is intense and elegant, with high volume in the mouth, fresh acidity and vibrant finish.
Service and Food pairing: Serve at 12 C (53 F).
Gizzards grilled with lemon dressing, grouper fish gratin and octopus with prawns.

Harvest
This 2014-2015 season in Casablanca showed the lower rain accumulation of the last 3 seasons, confirming the intensification of the drought the area has been showing the last years. Spring had a lower frost record than previous season, but they were not able to cause damage at all due to the proper work of our frost control system. During January, most of the days were cloudy and February turns around with warmer days. March and April scored temperature records, with a maximum average of 27C. Although Casablanca had its classic thermal amplitude with cold nights (4 to 9C). The lack of rainfall during blooming and harvest was a factor that favored the 2014-2015 season in sanitary terms.

Vinification
As a general winemaking philosophy, in our Cuvee Alexandre Chardonnay we look for elegance, balance, freshness and ageing potential. 100% of the grapes were hand harvested in small 14 kilos crates, then the whole grape bunch was directly pressed and the juice naturally decanted in stainless steel tanks at low temperature. The 2015 vintage, 82% of the juice was fermented in French oak barrels at 15-18C and 18% was fermented in stainless steel tanks at 12-14C. Our Cuvee Alexandre Chardonnay was 100% aged in French oak barrels for 11 months (49% in new French oak barrel and 51% second and third use French oak barrel). The result is a well integrated oak with elegant structure to enhance the natural acidity and freshness.
No malolactic fermentation was done.