Tabali Reserva Viognier

£10.75

Coastal breezes from the Pacific Ocean have perfected these grapes. 100% Viognier at it’s best.

This Viognier presents rich aromas of citrus and dried apricot, with hints of candied fruit. On the palate floral, honeyed and citrus flavours combine with a soft rounded texture and great purity.

13 in stock

SKU: BOU045 Categories: , , , ,

Description

Coastal breezes from the Pacific Ocean have perfected these grapes. 100% Viognier at it’s best. This Viognier presents rich aromas of citrus and dried apricot, with hints of candied fruit. On the palate floral, honeyed and citrus flavours combine with a soft rounded texture and great purity. Situated in one of the northernmost vineyard regions in Chile, approaching the edge of the Atacama Desert, Tabalí commands a unique location in the heart of the Limarí Valley. The local ‘Camanchaca’ fog blankets the Limarí area each morning, and afternoon coastal breezes bring cool air which moderates the ripening of the grapes. The result is a range of truly distinctive wines with elegance, restraint and minerality. The dynamic young team lead by Felipe Muller (winemaker) and Hector Rojas (viticulturalist) have already scooped a cabinet full of the wine world’s most prestigious trophies. Tabali Chardonnay is widely regarded as one of Chile’s finest but we would also single out their Shiraz (IWC Gold and 2 Decanter trophy’s in 2007) as one of the emerging stars from this new region, with its fine structure and peppery black olive fruit profile. Tabalí has the honour of stewardship of the Limarí Valley’s most significant archaeological sites, the mystical ‘Valle del Encanto’ (‘Enchanted Valley’) which borders their vineyards. A sacred site of the ancient Molle and Diaguita culture, the many rock drawings and carved Tacita stones depict an ancient way of life. The Tabalí mask logo has been taken from one of these rock carvings, which can only be seen at certain times of day when the sun’s alignment makes them magically appear. The grapes are pressed as whole bunches and the must is then decanted at low temperature for 12 hours prior to being transferred to a stainless steel vat. To start the alcoholic fermentation, selected yeasts are added maintaining a strict temperature control below 18 Degrees Celcius. The grapes were whole bunch pressed to obtain faster decantation of the must and greener colours maintaining the acidity of the grapes intact. The must is then decanted at low temperature for 12 hours and racked to a stainless steel tank. To start the alcoholic fermentation, selected yeasts are added maintaining controlled temperatures. After the fermentation the wine was kept in stainless steel tanks until the bottling. Food Recommendations:- This beautifully aromatic and delicate wine is a good match to delicate and rich seafood such as Langoustine but will equally stand up to aromatic Thai and Pan Asian cuisine. Try Seabass in ginger.

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Weight 1000 kg
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