- KOYLE Family Vineyards
- D.O. Colchagua Valley
- Los Lingues, Colchagua Valley, Chile
- French oak aging for 14 months
- Analytical Data:
- Alcohol 14 % by Vol. · Res. Sugar 2 g/l · Acidity: Tartaric acidity 5.20 g/l
- Serve at:
- 8-13561 01047-6
- Natural Wine , Organic Wine , Organic Red Wine , Biodynamic Wine , Non-GMO Project Verified Wine , Vegan Wine , Wines Made With Organic Grapes ,
The Gran Reserva range come from the first and the second terrace in Los Lingues Estate. The soil presents a matrix of rocks in different states of decomposition, mainly as fragmented alterites, which give the balance sought between vigour, productivity and quality. Mineral notes are expressed because of the balanced extraction through the deep roots.
The grapes were picked in extremely small, selected parcels (less than one bottle per plant) from high density vines in our Los Lingues Estate in Colchauga. The vines are farmed bio-dynamically in granitic rocky soils, where the roots can bring minerality and complexity from the rocks. The vineyards are carefully pruned, with almost no irrigation, to express as much as possible the origin. At optimum ripeness, the grapes are hand-picked in small boxes and brought to the cellar for careful sorting. Vinification is conducted in small tanks to get the best extraction of aromas, flavors and silky tannins. After fermentation, the wine is aged in French oak barrels for fourteen months, with no filtration.
Clay texture with volcanic rocks and colluvial stones.
- Training system:
Double Guyot training system.
- Tasting Notes:
This red offers a rich mix of dark fruit and mince meat flavors, with lots of unctuous soy accents. Plush and creamy on the well-spiced finish. Drink now through 2023.Wine Spectator
Dark violet color, dried herbs, earthy, cassis and espresso flavors. Clean fruit in the palate, dense, but fresh finish, with a welcome note of elegant and fine tannins and a long aftertaste.Viña Koyle
Recommended: Decant 30 minuntes before serving.
- Enjoy with:
Red meat, goat cheese, spicy food plates
2021 - Wine Spectator