Winemaker Notes
Critical Acclaim
All Vintages
Jacques y Francois Lurton S.A. was created in 1988 by two brothers, sons of Andre Lurton, the famous winemaker of Bordeaux (Chateaux Bonnet, La Louviere, Dauzac...).
Beginning with the concept that it is possible to create world-class wines, within regions of great quality potential, they began several projects Andmdash; first in France, then in Argentina and Spain. In 1997, after years of investigation, they founded the JFL Chile partnership, Hacienda Araucano, within the Lolol area of the Colchagua Valley, a zone that offers great potential for the production of red wine. Situated on a foothill, the soils have excellent drainage and at the same time have the capacity to retain the proper amount of moisture. These qualities in turn give the vines deep roots and the ability for natural water feeding, therefore avoiding the necessity of irrigation.
The wines produced are vinified from grapes produced on the estate and as well as grapes bought from viticulturists, who sign specific contracts for high quality production under strict vineyard management from the Lurton viticultural team. All of the red wines (with the exception of Araucano Pinot Noir) are produced from grapes from the Colchagua Valley, while some of the white wine is sourced from grapes from the Casablanca Valley, known for having a great microclimate for the production of white wine grapes.
In 2008, the Araucano has moved to organic methods for both the estate as well as those growers whom they supervise. In 2012, all the wines under Hacienda Araucano will be certified 'made with organically grown grapes". Additionally, many biodynamic principals are being applied by the estate which further enhance the natural environment and wine quality.
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.
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.
