Robert Parker Wine Advocate Rates Vina Koyle 90 Point Wines
We are thrilled that our entire portfolio of Demeter Certified Biodynamic Vina Koyle wines from Chile are now 90 point wines or higher as reviewed by Robert Parker Wine Advocate. From the heart of Chile’s Alto Colchagua Valley near Santiago, these special wines are some of the finest of the region. All Koyle wines are Terroir oriented, and 100% of the wines are single vineyard. The Vina Koyle estate encompasses a variety of plots, each offering a different elevation and soil type – micro-terroirs – producing several lines of wines with their own unique character.
Koyle 1st & 2nd Terrace 90 Point Wines
2018 Koyle Gran Reserva Carmenere – 91 Points
“The 2018 Gran Reserva Carmenere was bottled with 13.5% alcohol and good acidity, showcasing the new style of fresher Carmenere with less ripeness and alcohol than in the past. In fact, this is very drinkable . It fermented with indigenous yeasts and matured in oak barrels for 14 months. It has a fresh nose of herbs and spices but it’s not green. There is also a meaty note here. It’s medium-bodied and easy to understand, with a tender texture and very fine tannins. 84,000 bottles produced. It was bottled in June 2019.”
2017 Koyle Gran Reserva Cabernet Sauvignon – 90 Points
“The 2017 Gran Reserva Cabernet Sauvignon was cropped from a warm and • healthy year with grapes from their lower-altitude terraces in Los Lingues. It’s not a 100% varietal wine, as it has small percentages of Malbec and Petit Verdot. It fermented with 50% uncrushed grapes to produce a semi-carbonic maceration, aiming to keep some extra freshness. It matured in oak barrels for 16 months. It’s fruit-driven and straightforward, clean and juicy. It has contained ripeness, keeping good freshness for the conditions of the year. 115,000 bottles produced. It was bottled in December 2018.”
Koyle San Antonio Valley Grown Over 90 Point Wine
2019 Koyle Costa La Flor Sauvignon Blanc – 91 Points
“The 2019 La Flor Costa Sauvignon Blanc was produced with grapes from San Antonio (of which Leyda is a sub-appellation) on the coastal mountain range 20 kilometers away from the ocean, where the soils are rich in granite. It fermented mostly in stainless steel, with 20% of the volume fermented in concrete egg. It was kept with the lees for four months. It has aromas of white flowers and citrus with the austerity of the granite, which is already noticeable on the nose as well as in the texture and the linear, clean palate. This wine is certified organic and they work biodynamically. It ends dry and with an almost salty twist. 2019 was a warmer year, more in the style of 2017. This is a new wine that started in 2018. 12,000 bottles produced. It was bottled in July 2019.”
Koyle 2nd & 3rd Terrace 90 Point Wines
2017 Koyle Royale Cabernet Sauvignon – 91 Points
“The 2017 Royale Cabernet Sauvignon was sourced from the second and third terraces of their vineyards in Los Lingues and contains 11% Merlot and 4% Petit Verdot. They used 30% uncrushed grapes for the fermentation with indigenous yeasts. It matured in oak barrels for 22 months. They managed to keep the tension and freshness in a very warm year-the fruit is ripe, but there is no heat in the wine. The fruit is darker, and there is a notable absence of herbal aromas. 62,000 bottles produced. It was bottled in January 2019.”
2017 Koyle Royale Carmenere – 90 Points
“The 2017 Royale Carmenere, which also contains 7% Petit Verdot, 5% Cabernet Franc and 3% Malbec was produced with grapes from the second and third terrace of their estate in Los lingues. It fermented with indigenous yeasts and matured in barrique for 22 months . You can notice the ripeness of the vintage, which was extremely warm. The grapes were picked very early because they ripened early. The fruit is darker, with some notes of plums, and it’s quite ripe, displaying the 14.5% alcohol. It’s a more concentrated wine reflecting the very low yields of the year. There is a notable absence of herbal aromas to the point where it’s not easy to recognize it as a varietal Carmenere. 42,000 bottles produced. It was bottled in January 2019.”
Koyle 3rd North Terrace and Selected Units of Micro-terroir Over 90 Point Wines
2018 Koyle Cerro Basalto Cuartel G2 – 95 Points
“The 2018 Cerro Basalto Cuartel G2 comes from their basalt hill, specifically from the plot they call G2, and it’s very different from the Mediterranean blend Cerro Basalto, as this is exclusively Carmenere and Cabernet Franc (in a proportion of 82/18). They changed the vinification of this wine from 2017 when they started maturing the wine in a 3,000-liter oak foudre, and the result is a wine with a lot less influence from the oak. The vines are planted at 9,000 plants per hectare, and the plants yield no more than 500 grams of grapes, so they ripen very early while keeping very good freshness. The result is a very aromatic expression of the Carmenere, with lots of freshly cracked peppercorn and green coffee aromas, and the acidity makes it very long on the palate. It’s tasty and vibrant and extremely balanced. 4,000 bottles produced. It was bottled in November 2019.”
2016 Koyle Cerro Basalto – 95 Points
“2016 was a very good year, and the 2016 Cerro BasaIto shows spectacular freshness. It’s a blend of Monastrell, Garnacha, Caririena and less than 5% Syrah. They use a lot less Syrah because they feel the grape marks the blend too much. On the other hand, the percentage of Garnacha in the blend has been growing, and it makes for a juicier and longer wine with more red fruit notes. It has a very high drinkability. The varieties mature separately for one year before the wine is blended and put in a foudre, and this seems to work very well. The varieties are very integrated, and the wine is vibrant and very juicy. There are some floral notes that develop with time in the glass, and the palate is medium-bodied with very fine tannins. There is a faint earthy sensation in the texture that I associate with the volcanic soils. There are some 6,700 bottles of this. It was bottled in December 2017. It’s polished and drinkable but it should continue evolving nicely in bottle for a few more years.”
2015 Koyle Auma – 94 Points
“The flagship 2015 Auma is a blend of 39% Cabernet Sauvignon, 33% Carmenere, 13% Cabernet Franc, 8% Malbec, 6% Merlot and 1% Petit Verdot from selected plots on the second and third terraces of their vineyard in Los Lingues, where the soils are rich in basalt and the vines yield between 300 and 800 grams of grapes per plant. The destemmed but uncrushed grapes fermented in 600-liter oak barrels with native yeasts, and the wines from the varieties matured in French barriques for 24 months; the wines were then blended and kept in concrete eggs for nine months before bottling. This has a lot more of a classical profile, especially when tasted next to the Cerro Basalto bottling. This could be more in the Bordeaux style, as the zone had a great influence on the wines from Chile. Made from ripe but early-harvested grapes, this wine had a longer maceration at lower temperature and matured in small vessels, looking for the balance of the blend they want to achieve. Since 2013, the wine has been made with Cabernet Franc and Merlot instead of the Syrah used in the initial vintages, going for a full Bordeaux blend. 2015 is a very balanced year. The wine has a powerful palate and polished tannins, with clean and marked flavors and a long finish. This could very well be the finest vintage for this wine to date. 4,500 bottles produced. It was bottled in November 2017.”
Vina Koyle Produces Biodynamic 90 Point Wines
Viña Koyle was born from the tradition that the family Undurraga carry in their blood; a family dedicated to winemaking for more than 6 generations, started by Francisco Undurraga Vicuña in 1885. Koyle places their greatest effort on the expression and understanding of the vineyard. It is based on 3 pillars: man, place and environment. It is through a Biodynamic approach that they have found the best way to get intimately close to the expression of nature. Through achieving balance, unique wines are obtained that express the harmony found in unifying the cosmic and terrestrial world. The deep respect of the ecosystem, natural cycles and the dedication of human work are used to achieve these wines of excellence.
All Koyle estate-grown grapes are harvested by hand and vinified with a low-intervention philosophy to preserve their natural expression, freshness and finesse. They are “wild fermented” with indigenous yeast, then aged in French oak for 14 months and bottled at the ideal moment. The wines are characterized by good structure, elegance, freshness and balance. They are concentrated wines with good acidity, that show their own notes of the distinct terroir of their origin.
All Vina Koyle wines are Made with 100% Certified Organic Grapes, Certified Vegan and gluten free (no wheat paste used in barrels for aging). They are available at fine retailers and restaurants nationwide.