Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their June 2021 edition expert review of South American Chardonnays (see blue link below for the review).
Undurraga, TH Chardonnay, Limari, 2018 - June 2021 Decanter review
The 2016 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2020 edition expert article, Top 20 Under £20: South American Chardonnay (see blue link below).
Undurraga, TH Chardonnay, Limari, 2016 - April 2020 Decanter review
Gold, IWC, 2019
Silver, DWWA, 2019
94 pts, Tim Atkin, 2019
93 pts, James Suckling, 2019
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. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ (ie TH). Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.
The grapes were sourced from a selected vineyard in Quebrada Seca, located on the western side of the Limarí Valley, 380 kilometres to the north of Santiago. This relatively new region for high quality wines has a marine-influenced, semi-arid climate, with misty mornings, windy afternoons and cool nights. 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. The high intensity of sunlight resulting from clear blue skies almost all year round encourages the grapes to ripen completely with concentrated flavours.
The grapes were rigorously sorted, ensuring that only ripe clusters, free from rot or sun burn, 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.
Fresh aromas of camomile flowers, lemon, melon and pear are complemented by touches of toasted hazelnut and coastal mineral notes. Smooth and creamy on the palate, delicate notes of oak spice are exquisitely balanced by fresh acidity through to an elegant finish. Serve with poultry in a creamy sauce.