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Country of Origin & Region


Chile, Casablanca Valley

Casas del Bosque

Casas del Bosque Gran Reserva Chardonnay 2017

91 pts Tim Atkins

Tasting Notes

Pale straw in color. On the nose elegant aromas reminiscent of quince, lemon and green pineapple combine with notes of grilled nuts. In the mouth the wine is full bodied with fresh, lively acidity and a hint of tannin that imparts excellent structure and length.

Awards, Reviews and other Notes

91 Points Tim Atkins
Meinard Jan Bloem is deliberately looking for a riper more concentrated style on his Gran Reserva bottling, using 70% malolactic to add extra weight and texture. The 20% new oak is quite assertive, but it should integrate with time. 2019-23

Winemaker Notes

All fruit was sourced from our own vineyard - located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from blocks planted with ungrafted Chardonnay of the “Mendoza clone” on yellow sandy loams in 1997. The Mendoza selection has low yields of small, thick-skinned berries. Cropped at an average of 4 tons per hectare (1.5 tons per acre). Upon arrival at the winery, all grapes were first destemmed and crushed to the pneumatic press. The resulting juices were left to cold settle (at 10ºC/50ºF) for 4 days following which time the juice was racked to stainless steel tanks, inoculated with selected yeasts and gravity fed to a mixture of second and third use French oak barrels. The juice was first inoculated with Torulaspora delbrueckii (a native yeast isolated from the vineyard) and then, 3-4 days later when fermentation had already begun, they were inoculated a second time with Saccharomyces cerevisiae. Temperatures during the fermentation in barrel peaked at 18ºC (or 65ºF). After fermentation had finished the barrels were sulfited at which point bâttonage was carried out weekly for the following 10 months. After a total of 11 months in barrel the wine was gently nitrogen racked to tank to be cold stabilized, filtered and bottled.

Chemical Analysis




Alcohol: 13%
pH: 3.40
Total Acidity: 5.8 g/L
Residual Sugar: 2.6 g/L




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