This Chilean organic Syrah displays ultra ripe fruit that manages to combine great depth and richness with clear and precise underlying acidity. Oak underpins that dark blackcurrant and blackberry fruit and sweet spice.
Rich and powerful but still softly textured, this wine is another triumph for Chile. Dry red wine that is on a sweeter side because of ripe fruit.
Food Match: Great with all red meat dishes like stews and casseroles or a simple pizza if cooking is not part of the plan.
||Organic, Vegan, Gluten Free, Practicing Bioodynamic
||2g/l Residual Sugar Only
||Under 40mg/l Natural 7 Added Sulphites
Read more about no sulphites added wine labelling here (short read). Find out more about differences between organic, vegan and natural wines here (long read)
Vineyards are around 10 years old and situated in the Maipo Valley (33o 51’37’’ S), 130 m above sea level. Located in the western border of the valley, near to the Pacific Ocean, the climate is mild to hot with an eight month dry season. The annual rainfall is 300 mm. The exposition to the sun is SW and the soil is clay loam with abundant stones along the profile ensuring good drainage.
Over 25 years ago, Dan Odfjell the Norwegian Armador (ship owner) fell in love with a small corner of the Maipo Valley. Serendipity would later show that he had found land in Chile’s premium red wine producing valley, where vitis vinifera has been cultivated for 400 years. While most of the other top producers in Chile are working with relatively young vines, Odfjell have forged an unique reputation based on rediscovering the forgotten wealth of Chile's winemaking past. At the time this was considered a very eccentric move but now the interest in these old sites has grown exponentially, in no small part thanks to Odfjell. Crafting wines that fully maximise the great potential of the region, this year having joined the new association of Vignadores de Carignan, Odfjell are committed to sustainable agriculture and green winemaking practices, the vineyards are all cultivated organically and biodynamically and are working towards certification.
On reception at the winery; the clusters were de-stemmed, whole berries had four to five days of cold maceration at 14ºC prior to fermentation and approximately ten days of maceration at 25ºC after fermentation. Natural wild yeasts were used during the fermentation, which took place in tanks of 40,000 Lts. Spontaneous malolactic fermentation took place in tanks. Odfjell’s stunning gravity flow winery minimizes the need to pump or agitate the juice throughout the winemaking process, gravity flow helps preserve the natural subtleties of the finished wine.
Time in oak: 5 months