Vintus

Chardonnay Wild Ferment, Casablanca Valley

Errazuriz ferments its best lots of Chardonnay using natural yeasts. Natural fermentation starts slower than inoculated fermentation because the yeasts must grow to sufficient numbers to transform sugars into alcohol. During this period the yeasts produce by-products which add distinctive flavors and complexity to the wine. Some lots start the fermentation and eventually finish, others ferment slowly and do not finish off the sugars completely, leaving more mouth feel. These natural fermentations take anywhere from 3 to 6 weeks to complete while the inoculated lots take less than a week. Wild Ferment Chardonnay is a full-bodied, lush wine.

2005 Vintage Reviews:
“The 2005 Chardonnay Wild Ferment is a sensational value in high-class Chardonnay.  Light gold-colored, it has a complex perfume of spring flower garden, butterscotch, and spiced pear.  This stylish effort has superior concentration and balance with restrained elegance reminiscent of a premier cru Chassagne-Montrachet.  Drink it over the next 3-5 years.” 92 Wine Advocate, June 2007

“The number of $20 Chards that rate this high are few and far between.  We like this natural-yeast wine from a great vintage because it shows ripeness, balance and complexity.  The nose is both toasty and sweet, while the melon, apple and mango flavors are ripe but not over the top.  A big wine with New World kick; drink soon to appreciate its fruit quality.” 90 Wine Enthusiast, May 2007