The Errazuriz Late Harvest 2010 has a bright silvery-yellow colour and a crisp style.
Citrus and ripe fruit notes such as apricot and raisins stand out on the nose, along with light notes of white citrus flowers.
Smooth textured and creamy on the palate, with great balance between the characteristic late harvest sweetness and the vibrant acidity of a unique vintage. With good persistence and pleasing acidity, this wine promises a lengthy cellaring potential.
This wine is made from very late-harvested grapes with a significant amount of noble rot. The alternation of wet and hot periods enable the development of the fungus Botrytis cinerea, which is responsible for the noble rot that concentrates sugars, fruit acids, and flavours in the grapes and creates pleasant aromas of honey, raisin, and dried apricot. Noble rot occurs only under certain climatic conditions. The fungus grows when humidity is followed by heat, which dries the grapes and halts their ripening.
The grapes were hand-picked and only the best clusters with the right degree of noble rot were chosen. The fruit was whole-cluster pressed and 90% was fermented in stainless steel tanks at temperatures ranging from 15°-17°C (59°-63°F). The rest was fermented in second-use French oak barrels at 16°-22°C (61°-72°F), which greatly enhanced texture and volume on the palate in the final blend. Fermentation was carried out slowly. As the initial must was highly concentrated, the wine reached an alcohol content of 12° while maintaining a high level of residual sugar-104 grams/litre in this case-giving this dessert wine its unique qualities.
The Sauvignon Blanc in the blend adds citrus fruit and stone fruit, while the Gewurztraminer contributes a lush mouthfeel and delicate floral notes, which are also contributed by the Viognier and enhance the complexity of the final blend. Approximately 10% of the wine was aged in multiple use French oak barrels for seven months.
Errazuriz - www.errazuriz.com