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Origen Gran Reserva Chardonnay

Origen Gran Reserva Chardonnay

100% Chardonnay; 70% Clone 4 - 30% Clone 5.

$9.990

This Origen Chardonnay is a wine with a strong coastal identity, originating from the San Antonio Valley, just 5 kilometers from the Pacific Ocean. Its terroir is distinctive, with clay soils over a base of calcareous soil at depth, which imparts a very characteristic saline and mineral note.

After a manual harvest at the end of March, vinification is an exercise in balance: 40% of the wine is fermented in French oak barrels of various uses, while 60% is fermented in stainless steel. Aging for 7 to 8 months in barrels, with battonage of the lees and partial malolactic fermentation (25%) builds a wine of great texture and complexity.

Golden yellow in color with greenish tones, the nose offers aromas of citrus, white flowers and pear, along with a complex mineral note. On opening, it reveals layers of nutty, honey and dried fruit. The palate is fresh and full-bodied, with a smooth character and a long, lingering finish. Best served at 10°C with fried conger eel with Chilean-style salad or a creamy crab cake.

SHIPPING

Delivery in less than 3 hours for purchases in Santiago before 18:00!

Same day delivery in Metropolitan Region for purchases before 13:00. After 13:00 is next day dispatch.

Dispatches to all Chile.

James Suckling

92 points

Tim Atkin

92 points

Uncorked

91

TASTING NOTE

Golden yellow-greenish color. It offers aromas of citrus, white flowers, pear and a complex saline-mineral note. On opening, it reveals aromas of walnuts, honey and dried fruits. The palate is fresh, soft and full-bodied, with a long, lingering finish.

OPERATING TEMPERATURE

15 to 16°C

Technical Data

General and Technical Information
  • Appellation of Origin: San Antonio Valley
  • 100% Chardonnay; 70% Clone 4 - 30% Clone 5.
  • Alcoholic content: 14% vol.
  • Total acidity: 4,46 g/l.
  • pH: 3.1
  • Residual sugar: 1.81 g/l.
Terroir (Vineyard)
  • Soil: Clay with calcareous soil at depth.
  • Climate: Coastal, with strong influence of the Pacific Ocean (vineyards 4 km from the sea).
Winemaking Process
  • Harvest: By hand during the last week of March.
  • Fermentation: Pellicular maceration with whole cluster for 8 hours. Fermentation takes place with selected yeasts at temperatures of 14°C to 15°C (57°F to 59°F). 60% of the blend is fermented in stainless steel tanks and 40% in French oak barrels with 2 to 4 uses.
  • Aging (Crianza): 7-8 months in French barrels, with 2 months of lees stirring. Malolactic fermentation 25%.

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