Errazuriz Wild Ferment Chardonnay - Majestic Wine

Errazuriz Wild Ferment Chardonnay 2011

Price £12.99

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Average rating

4-andhalf out of 5
(19)

Grape

Chardonnay

Origin
With grapes taken from 'La Escultura Estate,' where cool sea breezes help preserve the freshness in the grapes. Naturally occurring yeast in the grape skins are used instead of cultivated yeasts, along with subtle use of 10% French oak.
Taste
This wine is unbelievably well balanced, with subtle tropical stone fruit in the form of apricot and peach mingling with subtle oak characters and a rich creaminess.
Enjoy
Enjoy this wine over the next 2 years to allow further integration of oak and fruit, and enjoy with roast chicken and seafood dishes.

Body

White Wine with of a Body of 1
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Average rating

4-andhalf out of 5
(19)
    • SwirlSniff&Sip
    • 14 January 2011
    5 out of 5

    Excellent chardonnay

    beautifully balanced crisp fruit, mellow oak vanillas with a lasting bouquet of fantastic complexity. At a great price when on offer. Snap it up.

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  • 5 out of 5

    Bought 1 bottle while on offer and phoned for more. Flavours are clear, it is easily identified as a good example of what you want a chardonnay to be, with balance and restrained oak. This will be on the table Christmas day.

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    • Ashley BROWNE
    • 22 May 2012
    4 out of 5

    Great Stuff

    Interesting and fairly complex flavours for a chardy, a tad more elegant than the average Chilean. Why aren't Majestic stocking this anymore!

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Press Reviews

  • Richly flavoured (2011 Vintage)

    "Naturally occurring yeast in the grapes skins are used instead of cultivated yeast to bring out the wonderful complex and bold flavours in this impressive Chilean wine. Richly flavoured with citrus, fig, peach and toast, it would be great with chicken satay. (Jamie Goode, Sunday Express, 28th October)"

  • Delicious French oak barrel-aged, yeasty Chilean (2010 Vintage)

    "Try this delicious French oak barrel-aged, yeasty Chilean, whose seductive long, fragrant, floral, appley fruit makes a beguiling, big summer food-friendly white. (Jane MacQuitty, The Times, 30th June 2012)"

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