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Marques De Casa Concha Chardonnay 2021

A brand launched in honour of a noble title!
Chardonnay
  • $59.00

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Tree Fruit, Stone Fruit, and Mineral, Toasted and Sweet Spice

BODY: Medium
DRYNESS:
Neutral
ACIDITY:
Medium
TANNIN:
Light
ALCOHOL (%):
Pronounced (12-14%)

Origin: Central Valley Region (Maipo, Cachapoal Valley & More), Chile

Grape Varietals:

Chardonnay

Winemaking:

Direct Press and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Pair with smoked salmon, shellfish, chicken with cream sauces and soft cheeses.

ASIAN FOOD PAIRING
Fried fish, Ayam penyet, Oyster omelette

Description

Marques De Casa Concha Chardonnay 2021

Marques de Casa Concha wines embody Concha y Toro's culture and tradition in the art of winemaking. The brand was launched in 1976, in honour of the noble title conferred upon the Concha y Toro family in 1718 by King Felipe V of Spain. 

At the edges of the Atacama Desert, one of the driest places on Earth, the Limarí Valley is at the outer limit of wine production in Chile. Despite the extreme conditions, it is a paradise for grape production.

Grape Varietals & Region: The Marques de Casa Concha Chardonnay is from a single vineyard on the south bank of the Limarí River, Quebrada Seca Vineyard. Located close to the Pacific Ocean, the weather is cool with a significant drop in temperature after sunset.

Taste Profile: Bright and light yellow in colour. Rich and concentrated aromas of white pear, fig, mineral notes and toasty hazelnut waft from the glass. Elegant and vibrant, this full-bodied wine possesses a distinct minerality and a core flavour of ripe figs and pear. The fruity and mineral flavours are complemented by sweet vanilla toasty notes. A silky mouthfeel with crisp acidity and a long, memorable finish.

Winemaking Process: The grapes are harvested by hand and vinified in the Puente Alto Cellar. Upon reaching the cellar, the bunches were whole cluster pressed for controlled and delicate extraction. Fermentation took place in oak vats over 12–15 days. Just 5% of the wine underwent malolactic fermentation. The wine was aged in French Burgundian oak barriques for 12 months with periodic battonage (lees stirring). Finally, the wine was fined with adjusted doses of bentonite and cold stabilised prior to bottling.