Errazuriz Wild Ferment Chardonnay 2020

This is another gorgeous white with sliced apple, lemon rind, and just a hint of cream. Grapefruit. Full body, layered and beautiful. Energetic and vivid.

The 2016 Aconcagua Costa Chardonnay was produced by fermenting the juice of the full clusters in barrel with indigenous yeasts. Only half of the volume underwent malolactic fermentation. The wine matured in 100% used French oak barrels in contact with the lees for ten months. The vines are only 12 kilometers away from the sea, and that provides for a marine, saline sensation in all these coastal wines. There are some orange peel aromas, hints of wet chalk and a hint of smoke. As with the Sauvignon, the palate shows better than the nose at this early stage, dry and with good tension, a fine texture and a long finish. Rating: 91+

Tasted Sept '13 - Lifted and interesting! Real concentration and race, but be warned, still quite chewy and muscular.

Feb 2014. By Josh Raynolds.Pale gold. Nectarine, poached pear and lemon curd on the nose, with suave vanilla, butter and floral accents. Deeply pitched orchard and pit fruit flavors are given lift by tangy acidity and pick up spiciness with air. This powerful yet lithe chardonnay finishes with very good clarity, length and focus.

This compact white leads with a smoky edge to the Jonagold apple, melon rind and green plum fruit, ending with an aftertaste of citrus zest and spice. Drink now.