Viña Los Vascos
In the land of Los Vascos, cultivation is at our heart; cultivating not only vineyards but our dream to transform our vast land into a fruitful eco-system producing the most elegant Chilean wines. We are free spirited but remember our heritage. Our holistic approach encompasses and protects all - from our short-legged sheep clearing weeds without devouring precious grapes to our artisans honing hand-made knives to carefully tend the vines. We embody the Chilean paradox, meticulous in our work, easy going and warm in our personality. We are independent yet proud to cultivate our community because we are stronger and happier together.
The vintage
A rainy winter gave way to a cool spring where the maximum temperatures never raised over 26°C. Rain showed up only and briefly at the beginning of summer, along with some unusual cool temperatures, that made this season, without any doubt, the freshest to date. A round the clock surveillance, tasting the grapes, checking their maturity was necessary to find out the best vintage date.
In the case of the Cañeten region in Colchagua, the Viognier harvest took place on March 26.
Leyda, being much cooler, forced us to wait to achieve optimum maturity, harvesting on April 17.
In the case of the Cañeten region in Colchagua, the Viognier harvest took place on March 26.
Leyda, being much cooler, forced us to wait to achieve optimum maturity, harvesting on April 17.
Varietals
Viognier : 100%
Tasting notes
Crystalline and bright yellow color with greenish notes.
The nose is intense and highly complex, where notes of yellow and orange flowers such as lilies stand out, accompanied by aromas of fruits such as melon and ripe apricots.
On the palate soft and sweet entry gives way to a tense acidity and surprising volume. In the aftertaste, the apricot stands out again and notes of nuts such as hazelnuts appear, a characteristic aroma of the barrels with a soft toasting where the wine was fermented.
The nose is intense and highly complex, where notes of yellow and orange flowers such as lilies stand out, accompanied by aromas of fruits such as melon and ripe apricots.
On the palate soft and sweet entry gives way to a tense acidity and surprising volume. In the aftertaste, the apricot stands out again and notes of nuts such as hazelnuts appear, a characteristic aroma of the barrels with a soft toasting where the wine was fermented.