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Matetic Corralillo Syrah 2009

Matetic Corralillo Syrah 2009

Sku: 1658800

Lead Time 5 day lead-time required Why?

Established in 1999, Matetic is owned and operated by Jorge and Cristian Matetic. Located in the southern part of the Casablanca Valley in Chile, the property spans 37,000 acres, of which 296 acres are planted to vine. The vineyards are farmed in a biodynamic manner and certified organic. Soils in the hillside vineyards have a thin layer of clay over decomposed granite, while on the valley floor, the strata composition is slightly different – a relatively deep layer of dark top soils covers a thick layer of red clay followed by granite. All Corralillo wines are made from hand-picked estate fruit. Before assuming winemaking responsibilities at Matetic, Paula Cardena Saez worked at Errazuriz and at William Cole Vineyards. She is assisted by winemaker Julio Bastias and consultant Ken Bernards. In 2011, Wine & Spirits Magazine named Matetic Winery as one of the "Top 100 Wineries of the Year.”

Tasting notes
This medium-bodied red offers aromas of red fruit, violets, pepper, chocolate and spice. Long-fined, grained tannins are featured on the nicely balanced and juicy finish.

 Wine Advocate 90 points (Feb 2012)
The Syrah offerings begin with the purple colored 2009 Corralillo Syrah which went through ML in French oak barrels where it remained for 12 months. Aromas of earthy minerals, meat, game, lilacs, pepper, and blueberry lead to a full-bodied wine with excellent depth, concentration, and length. Give it 1-2 years to fully blossom and drink it from 2013 to 2019.
 Wine Spectator 90 points (Sep 30 2011)
This sports deliciously ripe, succulent blackberry and fig fruit, liberally laced with toasty spice, anise and violet notes. A briary edge leaves a mouthwatering feel on the finish. Drink now through 2012. 2,900 cases made. –JM

Technical notes
The grapes are predominately clone 174 with small portions of clone 470, harvested from four hillside parcels planted on granite over well-draining clay soils. The grapes were cold soaked and fermented in 6 ton open-top fermentors with punch downs and pump overs. The wine aged for 12 months in French oak barrels.

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