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Emiliana Coyam (Certified Biodynamic) 2013

Other Red Blends from Colchagua Valley, Rapel Valley, Chile
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0% ABV
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4.2 8 Ratings
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4.2 8 Ratings
0% ABV

Winemaker Notes

The Emiliana Coyam displays intense dark violet-red color with aromas of ripe red and black fruits integrated with notes of spice, earth and a hint of vanilla. Beautifully balanced and full on the palate. Good structure with soft, round tannins. Elegant expressions of fruit delicately interwoven with oak, mineral, and toffee.

Critical Acclaim

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JS 93
James Suckling
A spicy and rich red with chocolate and walnut character packaged with ripe fruit. Full body, round tannins and a flavorful finish. Drink now or hold. Made from biodynamically grown grapes. A blend of 39% syrah, 32% carmenere, 17% merlot, 9% cabernet sauvignon, 2% mourvedre and 1% malbec.
RP 92
Robert Parker's Wine Advocate
I loved the nose and the balance of the 2013 Coyam. In that cool vintage it was a blend of 48% Syrah, 24% Carménère, 11% Merlot, 10% Cabernet Sauvignon, 3% Mourvèdre, 3% Malbec and 1% Petit Verdot. It mixes cool and warm climate characteristics and grapes and comes through as both powerful and balanced. The palate is juicy, and the tannins are very fine. There are some oak-related flavors but nothing food or a little more time in bottle couldn't fix.
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Emiliana

Vinedos Emiliana

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Vinedos Emiliana, Colchagua Valley, Rapel Valley, Chile
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When it comes to organic farming, Chile is a natural. Flanked by the Andes to the east and the Pacific to the west, this long, narrow, remote land enjoys a geography and climate uniquely well suited to organic farming. Chile’s pristine environment offers exceptional growing conditions in which to nurture world-class organic wines.

Founded in 1986 by Chile’s Guilisasti family, Vinedos Emiliana is a privately owned initiative dedicated to producing wines made from organic grapes and, in the case of the super-premium Emiliana Gê and Coyam, made in accordance with biodynamic principals as well. Introduction of the debut 2003 vintage Gê marked the release of South America’s first ever certified biodynamic wine.

The progressive conversion of Emiliana's estate vineyards began in the mid-1990s. Today, Emiliana's vineyards total 2,812 acres in the regions of Maipo, Colchagua, Casablanca, Bío-Bío, Cachapoal and Limarí. Fully 1,470 acres enjoy official organic and biodynamic certification. The remaining 1,342 acres are ISO 14.001-certified and are transitioning to full organic status at a rate of 450 acres a year. Collectively, Emiliana constitutes the single largest source of estate-grown organic wines in the world.

To underscore their commitment to making world-class organic wines, the Guilisasti family recruited consulting enologist Alvaro Espinoza to oversee the project. A visionary who is regarded as one of the world’s premier authorities on organic, biodynamic and eco-balanced wines, Espinoza works closely with Emiliana’s resident winemaker, Antonio Bravo, on Emiliana's entire range of award-winning labels. Emiliana's three winemaking facilities are located in Los Robles and Palmeras in the Colchagua and in the Maipo Valley.

Colchagua Valley

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Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.

Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

FED571440_2013 Item# 166107