35 South Chardonnay Reserve
2006
A very fruity wine in the nose, with tropical fruit aromas, such as banana and pineapple, along with light sweet notes from its aging in wood, which add complexity to the wine. A very soft and concentrate wine on the palate, with a good acidity delivering freshness and persistence. Goes with wite meats, such as chicken and pork, but also all kinds of salads, salmon and other fishes and shellfish.
90
$12.00 / Bottle $144.00 / Case
Quantity:
Additional Information
35° South is produced by one of Chile’s largest producers, San Pedro. Viña San Pedro’s history began in 1865 when Bonifacio and José Gregorio Correa Albano planted vineyards in the Curicó Valley - latitude 35°South.
A lot has changed since then and the winery has grown to over 6000 acres! They’re lucky to have nature on their side. Chile has a dry, sunny yet fairly cool climate that helps keep disease and pests to a minimum.
When an industry leader like San Pedro turns its attention to organic farming, you know it’s going to be done right. San Pedro hired a German company, BSC, to certify their organic program because they wanted to provide a guarantee to their customers and meet strict European standards regarding the production of organic wines.
35 South Chardonnay is made with grapes steming from the Cachapoal and Bío-Bío valleys, aiming to create a wine which expresses the tropical aromas of Cachapoal, along the fresh and mineral notes from Bío-Bío. Part of this blend is fermented in French oak, what contributes with aromatic complexity and structure to the wine. Another 20% of this wine undergoes a malolactic fermentation, in order to deliver a creamy sensation to the palate. A final rest on its light lees concludes to integrate all aromas.
The grapes were pressed directly and in whole-bunches. No sulphide was add at any time, in order to obtain soft and complex wines. 50% of the fermentation took place in steel tanks, and the remaining 50% in French oak barrels. After the alcoholic fermentation, about 20% of the wine underwent a malolactic fermentation. The wine was aged 50% in French oak barrels for 6 months. The rest of the blend rested in stainless steel tanks.