Koyle Gran Reserva Carmenere

Koyle Gran Reserva
Carmenere

Reconocimientos

Ficha Técnica 2012

Origin Colchagua Valley, Chile.
Grape Variety 86,5% Carmenere, 8% Malbec, 3% Cabernet Franc, 2,5% Petit Verdot
Cases Produced 6,000 cases of 12 bottles
Tasting Notes The 2012 vintage of Koyle Carmenere has a bright purple color, with tea leaves, native trees aromas, tobacco and spicy notes.  Round tannins emerge from the Cabernet Franc touch, with explosive notes of minerality coming from the granitic soil from Los Lingues vineyard.   Elegant and fresh, the reflects the sense of origins.  It can be cellared for five years.
Winemaker’s Notes The grapes come from carefully pruned vines, with stringent canopy management. At optimum ripeness, the grapes are hand-picked in selected lots, carefully sorted and sent to stainless steel tanks where they go to cold maceration over five days (10ºC), for extraction of aromas, flavor and color.  Fermentation takes place at controlled temperatures (24-26°C).  Finally, warm maceration takes place to extract the most rounded and silky tannins.  After this, the wine is aged in French oak barrels for 12 months.  One soft cartridge filtration takes place before bottling.
Oak Aging French oak aging for 12 months.
Filtering One soft filtration before botteling
Yield of Vineyard 1.5 kg per plant
Cellaring Recommendations Up to 5 years
Recommended 15º to 17ºC.
Serving Temperature
Decanting Recommended 30 minutes decanting before drinking.
Basic Analysis
Alcohol 14º
pH 3.66
Total Acidity (H2 SO4) 3.25 g/lt.
Residual Sugar 2.2 g/lt.
Free SO2 0.025 g/lt.

Ficha Técnica 2013

Origin Colchagua Valley, Chile.
Grape Variety 90% Carmenere, 7% Tempranillo and 3% Syrah
Cases Produced 8,000 cases of 12 bottles
Tasting Notes The 2013 vintage of Koyle Carmenere has a intense purple color in a pure and elegant style, native trees aromas with layers of clove, red pepper and currant.  Firm tannins emerge from the Tempranillo touch, with explosive notes of minerality coming from the granitic soil from Los Lingues vineyard.   Elegant and fresh, the reflects the sense of origins.
Winemaker’s Notes The grapes come from carefully pruned vines, with stringent canopy management. At optimum ripeness, the grapes are hand-picked in selected lots, carefully sorted and sent to stainless steel tanks where they go to cold maceration over five days (10ºC), for extraction of aromas, flavor and color.  Fermentation takes place at controlled temperatures (24-26°C).  Finally, warm maceration takes place to extract the most rounded and silky tannins.  After this, the wine is aged in French oak barrels for 12 months.  One soft cartridge filtration takes place before bottling.
Aging French oak aging for 12 months.
Filtering One soft filtration before botteling
Yield of Vineyard 1.5 kg per plant
Cellaring Recommendations Up to 5 years
Recommended 15º to 17ºC.
Serving Temperature
Decanting Recommended 30 minutes decanting before drinking.
Basic Analysis
Alcohol 14º
pH 3.63
Total Acidity (H2 SO4) 3.35 g/lt.
Residual Sugar 1,9 g/lt.
Free SO2 0.025 g/lt.

Ficha Técnica 2014

Origin Colchagua Valley, Chile.
Grape Variety 85% Carmenere, 10% Tempranillo and 5% Petit Verdot
Cases Produced 8,883 cases of 12 bottles
Tasting Notes Deep purple color in with rich notes of white pepper to the focused flavors of native trees aromas with layers of dried raspberry  and red currant.  Velvety tannins emerge from the Tempranillo touch, with explosive notes of minerality coming from the basaltic rocks from Los Lingues vineyard.   Elegant and fresh, this  reflects the sense of origin.
Winemaker’s Notes The grapes come from carefully pruned vines, with stringent canopy management. At optimum ripeness, the grapes are hand-picked in selected lots, carefully sorted and sent to stainless steel tanks where they go to cold maceration over five days (10ºC), for extraction of aromas, flavor and color.  Fermentation takes place at controlled temperatures (24-26°C).  Finally, warm maceration takes place to extract the most rounded and silky tannins.  After this, the wine is aged in French oak barrels for 12 months.  One soft cartridge filtration takes place before bottling.
Aging French oak aging for 12 months.
Filtering One soft filtration before botteling
Yield of Vineyard 1.5 kg per plant
Cellaring Recommendations Up to 5 years
Recommended 15º to 17ºC.
Serving Temperature
Decanting Recommended 30 minutes decanting before drinking.
Basic Analysis
Alcohol 14º
pH 3.57
Total Acidity (H2 SO4) 3.38 g/lt.
Residual Sugar 1,9 g/lt.
Free SO2 0.025 g/lt.