This organic Chilean Merlot has a deep red colour with hints of violet. The nose is concentrated and deep, with aromas of cherries, figs, violets and white fruit aromas such as apricots and pears.
The palate is long, complex and juicy with soft tannins.
Food Match: With a low level of tannin and soft, juicy, upfront fruit, this wine can be enjoyed on its own but if you do get peckish then try it with a simple Spaghetti Bolognaise
||2g/l Residual Sugar Only
||Under 45mg/l Natural & 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).
Short story: 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.
Maipo Valley is 405 metres above sea level. The climate is mild to hot with a 9 month dry season with high temperatures during the day and cold at night, influenced by the coastal breezes. The soil is alluvial and the vines average 17 years old. Elimination of shoots late in the spring, removal of interior leaves after set and selection of the best bunches during veraison and before vintage ensure the high quality.
The grapes were hand picked and were not crushed on reception at the winery; the clusters were only de-stemmed. The whole berries had four to five days of cold maceration at 14ºC prior to fermentation and eight to ten days of maceration at 25ºC after fermentation.
Native and selected yeasts were used during the fermentation, which took place in small tanks of 40,000 Lts. Spontaneous malolactic fermentation took place in tanks. A fifth of the wine was aged in used oak barrels (three years old) for four month.