The winter was dry and the spring brought severe frosts –the harshest in recent years – which affected the buds that had already broken and those still in the wood, particularly the Chardonnay. Summer arrived relatively early. Between December and March, temperatures rose to over 34°C, with lows averaging 5°C, a substantial temperature differential that favored optimal ripening.
As a result of the climate, the onset of bud-break was delayed, pushing harvest dates back by 2 to 3 weeks compared to a normal year.
Bunch and grape size were noticeably smaller than in previous vintages; however, concentration was higher, which resulted in grapes of outstanding quality.
Tasting notes (at bottling):
Beautiful bright yellow color. The nose expresses fruity aromas of pineapple and ripe peach, banana, grapefruit, and almonds, followed by pleasant notes of honey, apple pie and crème brûlée. The fresh, creamy, balanced mouthfeel makes this Chardonnay an ideal aperitif or a perfect match for fish, oysters, poultry, and mild cheeses. A remarkably fresh wine to drink now or to keep a few months to appreciate its evolution. Best served cold between 10º and 12ºC.