2015 Viña Koyle, Don Cande, Bularco Cinsault, Itata Valley, Chile
Critics reviews
Luis Gutirrez - 31/12/2015
About this WINE
Vina Koyle
Viña Koyle was founded in 2006 by Alfonso Undurraga Mackenna, former CEO of Viñas Undurraga, and his three sons and daughter at Los Lingues in the high Colchagua valley. This 60 hectare wine property has espoused organic and biodynamic principles from its inception.
Benefiting from five differing soils of volcanic origin, the property has taken great care to optimise the grape variety to soil type and vineyard microclimate. The wines are all fermented without excessive extraction to allow the fruit to be expressive and the oak regime is designed to complement rather than overwhelm the nose and palate.
Colchagua Valley
The Colchagua Valley is one of Chile’s most renowned wine regions for producing high-quality red wines. The winemaking is deeply rooted in tradition and innovation, making it a dynamic and exciting region for wine enthusiasts.
The Mediterranean climate has warm, dry summers and cooling influences from the Pacific Ocean and the Andes Mountains. This climate and well-drained soils provide excellent conditions for growing grape varieties, with a particular focus on red grapes.
The valley is famous for its red Bordeaux varietals, such as Cabernet Sauvignon, Merlot, and Carménère. These grapes thrive in the region’s terroir and result in wines with rich flavours, ripe fruit characteristics, and well-integrated tannins. Carménère, in particular, has found a unique home in Colchagua Valley, as it was rediscovered here after being thought extinct for a long time.
Colchagua Valley Winemakers follow traditional and modern winemaking techniques. Many vineyards are hand-harvested to ensure the selection of only the best grapes. Using stainless steel tanks and oak barrels for ageing allows winemakers to craft wines with complexity and balance.
The region’s wineries range from small family-owned estates to large and well-known producers. Each winery strives to showcase the unique terroir of Colchagua Valley in its wines, resulting in a diverse range of styles and expressions.
Cinsault
Cinsault (pronounced "sin-so") is a red grape variety known for its versatility and contributions to various wine regions worldwide. It has a rich history, primarily in the Languedoc region of southern France, but it has spread to many other wine-producing areas due to its adaptability to different climates.
Cinsault grapes are medium-sized with thin skins, typically dark blue to black in colour. The vines are hardy and drought-resistant grapevine, making them suitable for warm and arid climates. They are particularly well-suited to Mediterranean regions and thrive in areas with hot summers.
While Cinsault is mainly used in red wine production, it is also sometimes used in rosé wines, adding light and fruity character. It is often blended with other grape varieties to enhance the wine profile.
The variety tends to exhibit a range of flavours, including red berries, cherries, and sometimes a hint of spices. When used in rosé wines, it can bring out more floral and watermelon notes.
Tannins are typically on the lower side, which can make them more approachable and enjoyable in their youth. The variety is often used in blends to soften and round out more tannic grape varieties.
Cinsault has been a key component in traditional blends in southern France, such as in Châteauneuf-du-Pape wines. Over time, it has gained popularity in other wine regions as winemakers recognize its potential for producing high-quality wines.
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Description
There are several reasons why sommeliers and critics are so excited about Itata, a coastal region some 400km south of Santiago. For one thing, Itata boats a wealth of old bush vines – in this case Cinsault owned by the venerable Don Candelario Hinojosa but leased long-term to Koyle. The cool climate and rocky soils (decomposed granite with pockets of quartz) impart a crystalline character to the best of the region’s wines.
Don Cande Cinsault is a case in point; the palate is as fresh and cleansing as a raspberry sorbet, with a hint of bay leaf on the finish. A bittersweet symphony with no lack of verve. Winemaker Cristóbal Undurraga opted to age half the 2015 cuvée in concrete eggs, which accounts for its mouth-caressing texture.
As marvellous an accompaniment to poached salmon as it is pork belly or a minute steak.
Will Heslop, Buyer. Berry Bros. & Rudd
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