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These vineyards, situated about 25km from the coast in the Limarí Valley, are producing some of Chile's most exciting chardonnay. The cool climate and limestone content of some of the soils there produce a distinctive mineral wine style which is firm and fresh and ages well. This was carefully made for us by Marcelo Papa and Ignacio Recabarren of Concha y Toro to emphasise this mineral style. The wine was fermented in predominantly second, third and fourth-use barrels to develop flavour though contact with lees and oxygen while imbuing it with just a hint of oak flavour. Delicious as it is, but particularly lovely if decanted 20 minutes before serving.
Product Code: CE10751
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Concha y Toro is the Penfolds of Chile, simultaneously producing some of Chile’s greatest wines in limited quantities (Don Melchor, Carmín de Peumo, Amelia, Maycas del Limarí Quebrada Seca Chardonnay, etc.) as well as large volumes of high-quality brands such as Casillero del Diablo. Based at Pirque in the Santiago region, it is Chile’s largest vineyard owner, with over 6000 hectares of vineyards spread throughout the country’s many wine-producing regions. The company also buys in grapes of a similar quantity to that produced in its own vineyards. The diversity of soil types, climates, aspect and altitude has enabled the company to develop an impressive repertoire of grape varieties, each of which is sourced from vineyards best suited to its needs.Concha y Toro has expanded almost beyond recognition from its humble beginnings in 1883, when liberal politician Don Melchor de Concha y Toro and his wife Doña Emiliana cultivated their first vineyards from Bordeaux vine cuttings. After Don Melchor died, his son took over, and the 1930s saw the company’s first exports – to the Dutch port of Rotterdam. In the 1950s, the Guilisasti family came on board, eventually taking over the majority share of the company in 1961. Under its direction, Concha y Toro gradually established its name through value-for-money, well-made varietal wines. From the end of the 1980s onwards, Concha y Toro led the way in boosting Chile’s export profile. A large part of their success was down to the development of a number of big wine brands, including the joint-venture Almaviva winery in collaboration with Mouton-Rothschild, launched in 1997. More recently, the company purchased vineyards in California in 2011, proving that it certainly hasn’t lost its thirst for new and exciting projects.Concha y Toro has continued to develop and modernise over the past few decades and, with vineyard holdings from Limarí in the north to Bío Bío in the south, it is well placed to do so. Winemakers Marcelo Papa (responsible for Casillero del Diablo, Marqués de Casa Concha and Maycas del Limarí) and Ignacio Recabarren (responsible for Trio, Terrunyo, Amelia and Carmín de Peumo) have spearheaded an impressive rise in quality. Their winemaking skills and the great vineyard resources of Concha combine to make some of Chile’s best wines.
The Spanish conquerors introduced vinifera vines to Chile, and with them the establishment of vineyards for winemaking, in the middle of the 16th century, and the area around the capital Santiago has a history of winemaking stretching back nearly four and a half centuries. By the middle of the 19th century the Chilean wine industry was well established, but was making fairly rustic fare and it was a well-travelled local called Silvestre Ochagavia Echazzarreta who, in 1851, brought a French winemaker and a cargo of vine cuttings back from his travels to France and set a new era in motion.Robust domestic consumption kept demand, and tax revenue, high in the 20th century until domestic drinkers turned away in the 1970s and 1980s and many vineyards were pulled during the unsettling political upheavals of the former decade. The return of democracy stimulated investment and growth and a forward thinking, export oriented industry pointed to a brighter future.Quality begins, absolutely in the vineyard. In the last ten years Chile has begun to plant vineyards not just by matching variety and climate, which it has done very well up to now, but by mapping and analysing soils before planting. This new generation of soil-mapped vineyards planted in the last decade, with higher density, rootstocks and drip irrigation, or no irrigation, is now just starting to bear fruit and will revolutionise the quality of Chilean wines.Chile became first known for its cheap cabernets and merlots made from high yields in the fertile, warm, flat, flood-irrigated Central Valley. However, Chile is no longer a cheap country to buy from. Its economy is based on copper. It is the world's largest producer. Booming demand from China has seen its currency, the peso, strengthen, much like the Australian dollar which has been buoyed by its mineral resources. Labour for the wine industry is becoming more expensive and scarcer as it has to compete with the highly profitable mining industry which can afford to pay more. Energy costs have risen rapidly. It is estimated that half the vineyard area of Chile, about 62,500ha, is less than 15 years old. It probably takes 8-20 years to pay back a vineyard, and about 30 for a bodega. In Spain one can buy lovely 60-year-old-vine garnacha from co-operatives in Calatayud or Navarra at very cheap prices. The capital costs of the vineyard and winery have long been absorbed and the old vines offer lovely quality too.There are massive viticultural possibilities. This remarkable 3,000-mile-long country includes all the world's climates apart from sub-tropical and tropical. Grape varieties need different climates to prosper and Chile can accommodate them all.Many of Chile's cheap wines came from the flat, fertile and warm Central Valley, ideal for ripening large crops of very good entry-level wines. Before the advent of drip irrigation only these flat vineyards were suitable for flood irrigation. However, these flat lands were also situated in a warm climate and had fertile soils. The availability of drip irrigation allowed the planting of the cooler and less fertile south facing slopes, and availability of rootstocks allowed a greater diversity of soils to be planted.From Elqui in the north to Rapel in the middle of the country the rainfall increases from 90mm to 550mm. This lack of rainfall means Chile is free from most fungal diseases and has some of the healthiest grapes in the world. Water reserves from snow in the Andes, and the advent of drip irrigation (a vine needs about 700mm a year to survive) has allowed cool south-facing slopes, with less fertile soils, to be cultivated and yields controlled. From Maule down to Bío-Bío rainfall increases from 550 to 1,500mm and there are many unirrigated vineyards here.As well as the north to south dynamic, there is also a huge temperature variation east to west. Dr Richard Smart, a viticulture guru, says that to combat global warming viticulturists should head to the mountains or to the coast. Chile has both. More vineyards are being planted in the Andes mountains up to 2,000m, where average temperature decreases by 0.6°C with every 100 metres of altitude. The coast, cooled by the 14°C Pacific Ocean, has spawned a remarkable recent growth in vineyards. First came Casablanca (1982), then Leyda (1998), swiftly followed by Limarí (2005), Elqui, Aconcagua and Rapel. In between, the Central Valley and its offshoots like Apalta and Peumo are much warmer and are typically ideal for carmenère, and the southern Rhône varieties which are starting to appear, or for ripening large crops of cabernet and merlot to make cheaper wines.If Chile has successfully understood the matching of climate with grape variety, what it did not do, until recently, other than by accident, was to match the climate and variety with the right soil. There has been a step change in the quality of vineyards planted in the last 10 years or so. Knowledge about the soil following scientific analysis, appropriate planting density, choice of rootstocks, excellent clonal and massale selections of grape varieties, ability to plant cooler and less fertile south-facing slopes with the advent of drip irrigation (flood irrigation can only cope with virtually flat land) have all conspired to revolutionise the quality of vineyards planted in the past decade or so.For a more detailed examination of Chile and its regions please go to our How To Buy Chile section of our web site.
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"I have followed this wine for at least 20 years. It has been my go - to Chablis substitute. Some vintages have been better than others, but in general it has been a delicious balance of fruit, minerality and oak. Sadly not so with the 2018 vintage. I bought a case and have now consumed the second bottle. After the first I thought the balance was wrong; too much old oak and not enough taut fruit. I hoped it might blend and settle within its drinking window - which ought to be until 2024. Unfortunately not much has changed after 9 months; I think there is just too much oak and I can't see the balance improving that much. I have no doubt the next vintage will be better; my memory is that in the past it has been part fermented in stainless steel and part in oak. Returning to this practice might allow the fruit and minerality back in to the balance; I hope so. Next vintage I will buy a bottle before a case. But £10 per bottle is not a lot even so for this wine.....I've had a lot worse!!"
Dr John C Howard (04-Jan-2020)
"Very smooth with unexpected length. Didn't find the minerality claimed but enjoyable none the less."
Mr Colin Mitchell (30-Dec-2019)
"Very disappointing as an exhibition wine with a silver medal. The wine itself lacks length and complexity, it is both overly sweet and acidic. A chardonnay but not an exhibition Chardonnay in our view."
Mr Mark Waddington (29-Dec-2019)
"Disappointing for an Exhibition wine. More oak than expected which masks the minerality and fruit (grapefruit and pineapple). Drinkable both as an aperitif and with food. "
Mr Timothy Mason (20-Nov-2019)
"Disappointing for the Exhibition Range. First taste in the mouth is fine but then very acidic when swallowed !"
Mr Campbell Morrow (20-Nov-2019)
"I had high hopes for this wine as it’s feom a good producer and received a silver medal at IWC. It was unexciting. Not badly made but the nose is just average as is the palate. Although it’s only a tenner there are nicer Chardonnays from Chile. "
Mr Rafael Goncalves (06-Oct-2019)
"Vital to take the advice of the accompanying wine notes and decant this wine. It then loses it's slight bitterness and opens up into a creamy chardonnay, reminiscent of a Californian. Pretty good for the price, I will try it again."
Mr Andrew Sturmey (31-Aug-2019)
"I liked this. Richer on the nose with hints of oak and peach etc definitely had time on the lees or at least feels like it although associated biscuity flavours/smells don't come through too hard. Creamy rather than mineral on the palate but nothing mind blowing. An enjoyable wine which shows good VFM for me. Probably won't be buying a huge amount more because there is loads of other stuff to try, but if I happen to accidentally buy a case then that would be no disappointment."
Mr William Clephane (27-Jul-2019)
"I was disappointed by this wine. It forms part of almost every society mail out or recommendation, and I was looking forward to tasting it.
I found the palate ultimately flat and uninteresting. Neither rich and opulent nor steely and mineral, overall a bit lacking. Tasted over three days at various temperatures didn't seem to make a big difference.
To my mind its little brother, the society Chilean chardonnay is a better bet, a simple but honest wine. "
Mr Graeme Broom (18-Jul-2019)
"I have not tasted a better Chardonnay for the price. Delicious with a little oak and lots of minerality. Reminded me of the excellent (but considerably more expensive) Chardonnays from the Hemel-en-Aarde area in South Africa."
Mr Mike Low (17-Jul-2019)
The Simple Things (20th Nov 2019)
"Wines for Christmas
Dinner: Limarí’s cool climate and soils high in limestone produce a taut, firm
style of chardonnay. It’s the creamy texture that works well here with
partridge, complementing the flavoursome array of complexity on your plate. "
"This is great VFM. For broad flavours there are the grilled pineapple and subtle vanilla notes whilst the structure is provided by the citrussy tension. I tasted at the Chile walk around and was impressed. It'll take big flavoured chicken, turkey and pork dishes and sauces. Chill, but not too much."
Mr Geoffrey Bolton (03-Dec-2018)
"Lovely, rich, and minerally. Couldn't drink it all day (!) but great with food"
Mr Stuart Tait (22-Sep-2018)
"Two grapes dominate Burgundy. For reds, there is pinot noir, which is notoriously picky about where it chooses to grow well; for whites, there is chardonnay. By contrast with pinot noir, this will grow everywhere.
There are so many regions that now aim high with their chardonnays, the consumer is spoiled for choice. In the New World, the first contenders were Australia and California. Each aimed for oak-rich, fulsome chardonnays in the style of Meursault; each also went over the top and ultimately alienated a lot of drinkers. Since then, South Africa, New Zealand and Chile have all come to the party.
This Exhibition Chardonnay is from Limari, the northern most and probably trendiest wine growing region in Chile.
Note One: this is much better with food. It's too substantial to be drunk on its own, really.
Note Two: this is aiming at a kind of golden mean of chardonnay. Rich enough to be round in the mouth; but with neither the tropical fruit flavours of California nor the density of New Zealand.
This particular example is round, tangy in after taste but not too much.
It's very good without being excellent.
Being Chile, it's also noticeably cheaper than its equivalents from elsewhere, be that Burgundy or Australia or New Zealand.
Drinking it alongside the 'Exhibition New Zealand Chardonnay' is fascinating. Ultimately, the New Zealand chardonnay (2016 vintage) is the greater wine: it's got more complexity in the mouth. But it's only greater in the sense that 'Okay Computer' is greater than 'The Bends'; or 'Rubbersoul' is greater than 'Help', or Jimmy Anderson is greater than Stuart Broad.
The Chilean wine is still a really good wine; in fact, I suspect it's slightly more appealing to many palates. And at £5 less than the New Zealand version, it's great value for a middle ground Chardonnay. If I were picking a Burgundy village for comparison, I'd suggest St Aubin. A sort of mid-way chardonnay, far from mineral dry like Chablis, but not vanilla custard from California (though I love those once in a while)."
Rev Robert Stanier (21-Sep-2018)
"Really good food white. Some oak and complexity but nice cutting minerality. Super."
Mr James Eatwell (06-Sep-2018)
"Great value. More than a touch of oak but still well balanced. Fantastic Chardonnay character. A regular purchase, this one seems to be a very good year."
Mr Arthur Butler (18-Jul-2018)
"Top marks for this lovely oaked Chardonnay. Nicely balanced and a quality wine for the price. I’d certainly order again "
Mr Nicolas Pittman (08-Jul-2018)
"Strong citrus start. Much fruit. Zingy even. I failed to read the instruction to decant and drank it straight from the bottle. It wasn't until my second glass that the possibility of slightly oaky elements began to seem plausible. A glass and a half in and it was starting to remind me of my grandmother's puddings - all fresh sharp fruits chopped into a bowl with just a dribble of cream to take the edge off. I imagine this would be good with deep fried seafood and aioli. "
Mr Tom Lavercombe (07-Jul-2018)
The Observer (17th Mar 2019)
"The Wine Society’s
non-profit mutual model translates into brilliant value and range, not least in
its own-label wines, such as this wonderful new-wave cooler-climate Chilean
with its star-bright acidity and freshness contrasting with luscious orchard
fruit. - David Williams"
Daily Mail (17th Jan 2019)
"I want my wines with
a bit more oomph to them at this time of year, and this cool-climate Chilean
Chardonnay fits the bill. From the Limarí Valley, it’s a tropical fruit
salad of a wine. A hug in a glass. Food pairing: roast chicken. - Helen McGinn"
"Tonight we had the Exhibition Chile Chardonnay as we missed the tasting. I’ve got to say it’s rather nice. It has beautifully balanced citrus notes with vanilla, it is long and complex, hints of spice and aniseed.
It could become a summer garden favourite.
Look out all my Chardonnay hating friends!
note posted from the Society's forum tasting event. Many more notes over there, the link is at the top of this page.
Mr Russell Sainty (08-May-2018)
"Its delicious, smooth and easy to drink. Furthermore, its half the price of a comparable wine from the Old World."
Mr Graham Redman (25-Apr-2018)
"Real value for money. Was not expecting a wine of this quality at the price due to having had too many overpowering chardonnays from South America. Was a bit nervous about the lightly oaked comment but it is thankfully subtle (to my taste buds in any case). This is a slightly softer and more subtle wine than I was expecting, including from the WS notes, whilst not losing its freshness and minerality. Agree with the other review that there is also a reasonably long finish. So overall this is a nice Chardonnay that is well priced. Will decant next time and see what changes that brings."
Mrs Sarah-Lynn Spruzen (22-Dec-2017)
"Superb. The most enjoyable Chardonnay I have tasted for a long time. Real depth and length of flavour."
Mr Simon Cleasby (11-Oct-2017)
Manchester Evening News (28th Apr 2018)
"Made for The Society
by Concha Y Toro, this Chardonnay accomplishes an impressive rope trick by
balancing a nutty, buttery feel against its citrus fruit and minerality. - Andy Cronshaw"
Good effort from concha y toro. Big wine, ripe fruit with zingy freshness. Nice pale gold colour with a green hue. Great match for hearty dishes."
Mr Rafael Goncalves (16-Jun-2017)
"An identifiable New World Chardonnay, but that's not necessarily a bad thing! If you like lots of flavour in the glass, (I personally thought there was more than just a "hint" of oak, but not over the top), you will enjoy this wine. Not one I will order on a frequent basis, but from time to time it will make a very pleasant change, especially at -just- under £10."
Mr Roger Wilson (01-Apr-2017)
"I bought a bottle of this to try as a 'wine champion'. It matched a sea bream recipe perfectly. Citrusy, refreshing, just a hint of oak. We enjoyed it so much we opened a bottle of our favourite Joseph Burrier Vire-Clesse to compare. It doesn't quite match it for complexity and finish, but it's amazing value at two thirds of the price. We'll definitely be ordering more of this."
Mr Graham Horsley (17-Sep-2016)
The Daily Telegraph (15th Oct 2016)
- Hamish Anderson
"Distinct Chardonnay, nutty and young. hot on the alcohol long citrus finish."
Mr Jonathan Bohane (08-Sep-2016)
"I suspect that this wine is just not particularly to my taste, rather than being a poor specimen, given the other positive reviews here, but for me this wasn't anything special. I regularly drink Burgundian style Chardonnays from SA, Australia and France, and bought this in the hope of something similar. On re-reading the tasting notes I may have misinterpreted them . The taste is far less complex than I was hoping and rather more mineral / Chablis-esque than anything from the Cote de Beaune."
Mr Pete Drewienkiewicz (25-Jul-2016)
"Everything you'd expect from a Chardonnay, but with a wickedly zesty follow through."
Mr Bruce Marson (29-Apr-2016)
"I reappraised this wine after my partially favourable review thee years ago (which earned a telephone call from the buyer!). I tasted it again against several other Chardonnays at a recent all American tasting in Edinburgh. I have also tasted a lot more Chardonnay in the last three years. It is a very good, very well made, interesting wine, performing way above its price point. Read and understand the description carefully so as to know what to expect. Do not overchill, I put it in the fridge for three hours and took it out an hour before. I opened it an hour before drinking. It needs to breathe. It is simply delicious. Well done, Wine Soviety, you made me persevere!"
Mr Charles Stokes (06-Mar-2016)
"Good wine but it didn't have that to die for yeasty/farmyard complexity that I remembered from the 2012 vintage. Yes, at it's best only lightly chilled."
Mr Anthony O'Halloran (29-May-2015)
"Notes of smokey bacon on the nose. Takes a while to open up and found the serving temperature made a big difference, straight from the fridge was too cold for it to open up ,at room temperature it became a little oily and flaccid. But served slightly chilled it became a nicely balanced and stylish Chardonnay. Lip smackingly good after food. 9.1/10"
Mr Andrew Swann (06-Mar-2015)
"Not the greatest chardonnay, but it is very drinkable and good value at the price. The style is that of 20 years ago - not a criticism, just a description. And a reminder of how standards and fashions change."
Mr John Purse (01-Feb-2015)
"The long refreshing finish came across as rather citrus, unusually so for a chardonnay. The first impression was of marked viscosity, to the point of oiliness, which in my view did not sit well with the mineral front. We all have chardonnay we like and chardonnay we don't. This was firmly in the latter character for me. I did not care for it at all."
Dr Richard Buscall (09-Jan-2015)
"Had a smirk on my face after opening this one. High quality, well balanced, deep and complex without any inaccessibility. The last bottle of Chardonnay I had was the WITHER HILLS MARLBOROUGH CHARDONNAY 2012. Even though I couldn't say a bad word about it, it didn't quite hit the spot, it was clinically clean in comparison. Make sure this one isn't too chilled to savour all the flavours."
Mr Anthony O'Halloran (06-Nov-2014)
"Not to my taste, too much oak for my liking masking the minerality and what little fruit there is."
Mr David Jones-Percival (24-Sep-2014)
"Delicious!! Well balanced, refreshing enough to drink on its own yet also rich and full with lots of interest to keep you going back for more. More of a contemplative rather than a party white but then again the more people introduced to good Chardonnay the better...."
Ms Katy Benson (01-May-2014)
JancisRobinson.com (24th Jun 2014)
answer to white burgundy. Good mid weight of fruit and lots of freshness and
integrity but great balance. Very good value. - Jancis Robinson"
thewinegang.com (5th May 2014)
"This is a notable
step up in quality from the Society's Chilean Chardonnay, which is a pretty
smart wine in itself. This one though, has been held back for an extra year so
it's taken on a richer, waxy, toasty note, while the sour lemon fruit offsets
these nuttiness a treat. - The Wine Gang"
Unknown (1st Apr 2014)
"Part barrel-fermented. Real texture and great value and freshness. Super cool but with enough crunchy green fruit. - Jancis Robinson MW"
"Decent enough but does not stand out in any particular way. Oak quite pronounced, giving body a marked creamy/sweet end and that's about it. Not very exciting or one to remember. Don't over-chill and take note of W S advice to decant 20mins before drinking.
Mr Terence Eastham (02-Nov-2013)
"I've not previously been a fan of chardonnay but I tasted this at a Society wine champions tasting and decided to buy a couple of bottles. Just had the first one and it was delicious. Went really well with baked salmon - and then with a strawberries and cream flan afterwards! Definitely on my "buy more of" list!"
Dr Paul Stockbridge (25-Aug-2013)
"Fabulous - good enough to serve at dinner with friends and cheap enough to open anytime. This was my second bottle and I shall order again. Most enjoyable."
Mr Simon Mountford (12-Aug-2013)
"Accurately described but fails to deliver, no real overriding characteristic, all things to all men. Well made, but indistinct. Comes on after time but too much hard work."
Mr Charles Stokes (07-Apr-2013)
The Guardian (20th Jul 2013)
"Opulent, creamy and very well priced - Fiona Beckett"
The Wine Gang (2nd May 2013)
"Another great Chilean bargain … a lean and mean Chardonnay with the cool, star-bright character of Limarí coming through in sharp focus alongside some savoury, subtly mealy flavours. "
JancisRobinson.com (4th Apr 2013)
"Part barrel-fermented. Juicy, green and with a hint of popcorn and bourbon"
"We had a bottle with this with squash risotto, as recommended by the Society's Wine and Food Matcher, and it did indeed work superbly. A sinewy wine, but there is enough fruit to taste. Would certainly hope to re-order."
Dr Christopher Currie (15-Jan-2012)
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