Skip to product information
Origen Gran Reserva Chardonnay Viña Chocalán - Vino Blanco Premium Valle del Maipo Chile

Origin Gran Reserva Chardonnay

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

$6,609

This Chardonnay Origen 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 deep calcareous base, which imparts a very characteristic saline and mineral note.

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

Golden yellow with greenish hues, the nose offers citrus, white flower, and pear aromas, along with a complex mineral note. As it opens, it reveals layers of walnut, honey, and dried fruit. On the palate, it is fresh and broad, with a smooth character and a long, persistent finish. It is recommended to serve at 10°C with fried conger eel with Chilean salad or a creamy crab pie.

James Suckling

92 points

Tim Atkin

92 points

Uncorked

91

TASTING NOTES

Golden greenish-yellow color. It offers aromas of citrus, white flowers, pear, and a complex saline-mineral note. As it opens up, it reveals aromas of nuts, honey, and dried fruits. On the palate, it is fresh, smooth, and expansive, with a long and persistent finish.

SERVING TEMPERATURE

15 to 16°C

Technical Specifications

General and Technical Information
  • Denomination of Origin: San Antonio Valley
  • 100% Chardonnay; 70% Clone 4 - 30% Clone 5.
  • Alcohol 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 in depth.
  • Climate: Coastal, with strong Pacific Ocean influence (vineyards 4 km from the sea).
Winemaking Process
  • Vintage: By hand during the last week of March.
  • Fermentation: Eight hours of skin contact with whole bunches. Fermentation takes place with selected yeasts at temperatures between 14°C and 15°C. 60% of the blend is fermented in stainless steel tanks and 40% in French oak barrels of 2 to 4 uses.
  • Aging (Crianza): 7-8 months in French barrels, with lees stirring for 2 months. Malolactic fermentation 25%.
Downloadable datasheets by year

You might also like: