They were the first the plant in the valley. And they apparently created the DO. 100% barrel ferment and only 10% new, and slightly larger - 400 L. Kept in barrel for 18 months, with twice a week of battonage. Not sulfured during that time. Smells of hazelnut right now but still clean and crisp on the palate.
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Atkin Chardonnay Comparative tasting (Lismore): (Tasted Blind):Intense floral notes with green apple skins, oatmeal and stone fruits. The palate entry feels a little forced, almost early-picked, with a green apple note. The finish is a little bitter and phenolic, but the flavours all seems a little sotto voce. 650 kilometers south of Santiago in the wet, cooler Malleco Valley.
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3/11/2020 - Ben Christiansen wrote:
Wow, that is on its way out. Both on the nose and the palate. Worn out. Time to find a happy home.
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10/17/2019 - Ben Christiansen wrote:
They were the first the plant in the valley. And they apparently created the DO. 100% barrel ferment and only 10% new, and slightly larger - 400 L. Kept in barrel for 18 months, with twice a week of battonage. Not sulfured during that time. Smells of hazelnut right now but still clean and crisp on the palate.
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3/23/2019 - rikipedia Likes this wine: 88 Points
Atkin Chardonnay Comparative tasting (Lismore): (Tasted Blind):Intense floral notes with green apple skins, oatmeal and stone fruits. The palate entry feels a little forced, almost early-picked, with a green apple note. The finish is a little bitter and phenolic, but the flavours all seems a little sotto voce.
650 kilometers south of Santiago in the wet, cooler Malleco Valley.
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