94 pionts from Mike Bennie.
60% Moscatel de Alejandría on skins for six months and 40% Corinto (Chasselas) carbonic-maceration. Majority aged under flor. 12.1% (label typo).
Grapes farmed by Soledad Camaaño in La Union, Itata, some 12km from the ocean. Granite, sandy loam, large quartz deposits. 100-150yr-old vines.
In spring the Moscatel came off skins (no pressing) and was blended with the Corinto that was waiting in barrique. The blend was then spread across barriques and a tank, the latter I placed inside an ancient "lagar"- a traditional fermenter of raulí wood that had always been used to make pipeño*.
On an angle in the 100+yr-old and warped vessel, the tank of course had some headspace that allowed a thick and healthy flor to form. Bottled 8 months later.
This is a combination of two entirely anti-traditional techniques: extended skin contact with the Moscatel and whole-bunch anaerobic ferment with the Corinto. But because of the prominent flor and skinsy-ness, all the old locals (the winery sees regular drop-ins, I should learn to close the gate) said it smelt and tasted like Pipeño of the past, of the real old days. So it’s my artful and respectful imitation of traditional Southern white, Pipeño Pastiche.
So2 at pressing and blending, lab test reads 44ppm total, 4ppm free.
Original woodcut print from Claudia Rivera "Estado de Quietud"
Mike Bennie, Wine Front, 19/01/21:
Amazing wine, complex, floral, yes, but deeply savoury too, chewy in texture, loaded with flavour but so very fresh and bright. Has that strong green herb and seaweed kind of mulchy character you get when skin ferment and muscat are in the same space. Excellent length and persistence too. Very good, vibrant, detailed orange wine. 94 points.