Errazuriz Max Reserva Chardonnay

When over 140 years of winemaking expertise meets the perfect scenario of the Valle de Aconcagua, terroir achieves its best expression. Our ''Max'' vineyards, named in honour of our founder Don Maximiano Errázuriz, are planted throughout the valley to enhance the typicity of our wines and bring out their maximum potential.
The schist soils and cool climate terroir of our coastal Manzanar vineyard result in a mineral wine with intense tropical fruit. The wine was barrel aged for 10 months, producing a very elegant, silky and balanced wine with great acidity and crispness.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of Chile

Chile

Bottle

Full Product Name:
Chardonnay - White Chilean Wine

Origin:
Wine of Chile

Importer:
Hatch Mansfield,
New Bank House,
1 Brockenhurst Road,
Ascot,
Berks,
SL5 9DJ,
UK.

Contains Sulphur Dioxide/Sulphites

Errazuriz

Produced and bottled by:
Viña Errázuriz,
Santiago,
Chile.

Hatch Mansfield,
New Bank House,
1 Brockenhurst Road,
Ascot,
Berks,
SL5 9DJ,
UK.
www.errazuriz.com

Errazuriz was funded in 1870 by Don Maximiano Errazuriz when he pioneered the planting of vineyards at Panquehue in Chile's Aconcagua Valley, 100km north of Santiago.

Hatch Mansfield

Chardonnay

2016

The grapes that go into the Max Reserva Chardonnay come from our cool climate vineyards in the Aconcagua Valley. Located in the western end of the valley and are
noted for the Pacific Ocean's cool breezes and early morning fog. The special conditions of nutrition and drainage of the diverse soils help control plant vigour,
producing balanced fruit loads with small bunches and berries.

Aromas of fresh tropical fruits like pineapple and mango, as well as citrus notes of orange zest combine with subtle aromas of honey and graphite. Its creamy texture on the palate is refreshed by an intense acidity, characteristic of this cold vintage.

13

9.75

Errazuriz

Francisco Baettig

Grapes were handpicked early in the morning and whole-cluster pressed. The must was cold decanted in stainless steel tanks in pursuit of greater clarity. Fermentation took place in French oak barrels, 15% new and the rest of second or third use.
Approximately 30% of the final blend underwent malolactic fermentation. The wine stayed in touch with its finest lees while aging for 10 months in barrels.