Errazuriz Wild Ferment Chardonnay 2011
Chardonnay from Chile, South America
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Wine Style Guide
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Alcohol By Volume: 13.5%
Alcohol By Volume Guide
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
With a light greenish-yellow color, the Chardonnay Wild Ferment 2011 has a fresh, expressive nose with tropical fruit aromas fused with mineral notes and a subtle touch of toast and brioche from the barrel aging, which greatly enhances complexity. On the palate, a
zingy acidity balances out its lush, creamy texture.
"A chardonnay with sliced apple, honey and papaya character with hints of cream. Full body, bright acidity and a long and intense finish. Creamy and tangy. Wonderful fruit and acid contrast. Only 5% new oak barrels here."
"The 2011 Wild Ferment Chardonnay sourced from Aconcagua is fermented in French oak, 5% new, then aged for 10 months. It has a taut, minimalist bouquet with citric peel and freshly cut lime, while the palate offers ripe mango and passion fruit, crisp acidity and a clean, apricot and peach tinged finish. This is a fine, flavorsome Chardonnay. "
The Wine Advocate
Light & Crisp
Barbeque chicken, Paella, Spicy Tapas
Pale straw color, medium body, leggy. Big, complex nose: lemon, apple-cider, yeast, oak? Big flavors; there's decent fruit but the overall balance is on the tart side, some apple flavors, just a hint of desirable bitterness - a bit short though, more crisp than rich. There may be hint of carbon dioxide suggesting secondary fermentation may be underway; I think this is a risk in wild-ferment wines and a reason I ascribe them no special merit. This is a screw-cap-closure wine so it should not be held past a year or so and this wine wouldn't improve with age anyway. Nice enough: crisp, tart, flavorful and aromatic but not distinguished and overpriced at $15.
Learn About Errazuriz Map It
Don Maximiano Errazuriz founded Viña Errazuriz in 1870 in the Aconcagua Valley, north of Santiago. This valley has cool, rainy winters, hot, dry summers and moist Pacific Ocean breezes--ideal for growing grapes. Don Maximiano sent for the finest clones from France and with tenacity and perseverance transformed this barren land into a world-class vineyard. Today, the tradition of...
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Learn About Chile
Long and thin, Chile has a lot of land north to south. The wine region here is a series of districts based near Santiago. The vineyards are protected by the Pacific on the west and the Andes mountains on the east. This could help explain why the climate changes more from east to west than north to south - also why the country has remained phylloxera free....
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Learn About Chardonnay
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...
Read More About Chardonnay