Viña Koyle

Koyle Cerro Basalto Red Blend Chile 2016- 750 ml

Sale price Price $35.99 Regular price Unit price  per 

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Natural wine, organic wine, biodynamic wine, vegan wine. Recommended 30 minutes decanting before drinking.
"For a five-year-old wine, this has a lot of life. Bright red currants and plums with delicate notes of terracotta and spice. This has a very healthy tannin structure that keeps the wine moving and gives it a long, clean finish. A blend of 37 per cent mourvèdre (monastrell), 35 per cent grenache, 23 per cent carignan and five per cent syrah. From biodynamically grown grapes. Demeter certified. Drink or hold". James Suckling.

Region: Los Lingues, Colchagua Valley, Chile. DO Colchagua.

Winery: Viña Koyle. 

Type: Red.

Grape: 

- 37% Organic Monastrell, a deeply bold, smoky red wine found in abundance in Central Spain and Southern France (where it’s known as Mourvèdre). Monastrell is the “M” in the Rhône / GSM blend (WineFolly).

- 35% organic Grenache, a grape that produces rich, flavorful red wines and deep, ruby-tinted rosé. The French have championed this grape in the Southern Rhône Valley but it’s original home is Spain! (WineFolly).

- 23% organic Carignan is a medium-bodied red wine that grows mostly in Southern France where it’s a major blending grape in Côtes Catalanes, Corbières, Minervois, Fitou and Faugères.

- 5% organic Syrah, a rich, powerful, and sometimes meaty red wine that originated in the Rhône Valley of France. Syrah is the most planted grape of Australia, where they call it shiraz.

Color: Intense cardinal, covered layer, clean and bright.

Aroma: Aromatic, with rose, strawberry, raspberry and wild cherry flavors join all together, with hints of bay leaf, cinnamon and roasted tobacco in the background.

Palate: Silky, yet with a solid structure supporting the flavors, show fine length and leave a mouthwatering impression, with a soft bitterness in the final who reveal is volcanic origin.

Pairing: Pork sirloin with dark beer & carrot sauce, duck a l'órange, rabbit based platters, spiced lamb chops.

Production: Plantation going from 8.000 to 12.500 vines per hectare, with almost no irrigation, to express their origins as much as possible. At optimum ripeness, the grapes are handpicked and brought to the cellar for sorting. Vinification is conducted in small tanks to get the best extraction of aromas, flavors and silky tannins, and aging are conducted in concrete eggs and foudres. No filtration.

Temperature: Drink at 59°F.

Alcohol: 14.5%.