Resultados de cata de Josh Raynolds

Acabamos de recibir los resultados de la cata de vinos Chilenos de Josh Raynolds para la revista Stephen Tanzer's International Wine Cellar. En general le fue bastante bien a los vinos chilenos. Hubo unos pocos vinos arriba de 90 puntos y lo que más asignó fueron 93 puntos.
A nuestros socios de MOVI les fue muy buen en general, y demuestra que es más factible hacer grandes vinos a escala pequeña, en forma altamente individual y con una preocupación directa en todas las etapas del proceso. Nosotros mismos estamos muy contentos con los 91 puntos para los dos vinos que mandamos. A continuación las notas de cata, traducidas libremente:


2008 Syrah Single Vineyard Limited Edition Cachapoal Valley Morado intenso. Moras, cassis, chocolate amargo y violetas en nariz, junto con notas especiadas exóticas. Denso, concentrado, dulce y sin asperezas, ofrece muchas notas a berries negros y azules, violetas y pan de especies, todo levantado por una acidez harmoniosa. Termina con taninos amplios y suaves, una sugerencia de violeta confita y una densidad y final notables. 91

2008 Aluvion Gran Reserva Cachapoal Valley (compuesto de 63% syrah y 37% cabernet sauvignon): Rubí intenso. Aromas ahumadas y altamente perfumadas a cassis y violeta fresca, que aumentan en complejidad por un dejo a turba o tierra húmeda. Amplio y jugoso en el paladar, entrega sabores intensos de guinda ácida, ciruela quemada, aceitunas y pimienta machacada. Las notas a humo y violeta continúan en un final largo, especiado y de gran presición. 91

Tasting results from Stephen Tanzer's International Wine Cellar

The tasting results from Josh Raynolds, for Stephen Tanzer International Wine Cellar, just came in. In general, they were quite good. There were a few wines scoring over 90 points and the best ones got up to 93. 
Our partners of MOVI did very well in comparison to the larger wineries. This shows that great wines are almost always made on a small scale, in a highly individual way and with a direct involvement of the people in charge in all the processes that involve the growing and making of wine. In that context, we were especially happy with the 91 points we got for both of the wines we sent in. The tasting notes are very eloquent, and show exactly those characteristics that we think typical for the Upper Cachapoal: fresh black fruit flavors, good intensity and soft tannins with even some hint of sweetness.


2008 Syrah Single Vineyard Limited Edition Cachapoal Valley Dark purple. Blackberry, cassis, bitter chocolate and violet on the nose, along with exotic spicy notes. Dense, concentrated, sweet and seamless, offering pliant black and blue fruit, violet and spicecake flavors lifted by harmonious acidity. Finishes with broad, smooth tannins, a suggestion of candied violet, and noteworthy density and length. 91

2008 Aluvion Gran Reserva Cachapoal Valley (made from 63% syrah and 37% cabernet sauvignon): Inky ruby. Smoky, highly perfumed aromas of cassis and fresh violet are complicated by a peaty, earthy quality. Broad and sappy on the palate, delivering pungent flavors of bitter cherry, singed plum, olive and cracked pepper. The smoke and violet notes carry through a long, spicy, sharply focused finish. 91


Stephen Tanzer International Wine Cellar 162, may/june 2012: Best new releases from Chile

End of harvest

When I wrote the last entry, there were still some grapes to be harvested. These are all in the tanks now, which was duly celebrated last Friday with all our staff. The weather was fine, so we did a barbecue in front of the cellar. Since Monday 21 May is a public holiday in Chile, we had an extra day to recover, before starting to work again on tuesday. Only the cellar master and I had to work a little over the weekend, because a few tanks are still fermenting.
With all the grapes in, it was time to look at yields, which were very decent: 8500 kg/ha on the Syrah and a little less, slightly over 7000 kg/ha for Cabernet Sauvignon. This translates to about 60 and 50 hl/ha, which doesn't seem excessive at all.
The last grapes to be harvested were Carmenère, as usual, and the little Grenache and Mourvèdre that we have. All of this was done under beautiful weather, and we've had rain only once until now. This weekend more rain is announced, but that can't harm us any more! By the time we harvested these grapes, the leaves were beginning to yellow, and by now, almost all the vineyard is looking yellow, although the process was slow this year. Retaining green leaves this late in the season allows the plants to build up reserves to survive the winter and bud evenly and with a lot of energy next spring.
Some of the tanks have been drained and pressed off now, and the wines still look great. Not only lots of color, but also some sort of natural sweetness that is hard to explain. It has nothing to do with sugar, as all the wines we produce are dry, which means that there is less than 2 g/l of sugar in the wine, which is imperceptible.
The end of fermentation was slow this year, and it took one tank a week to drop from 4 to 1.6 g/l of sugar, but that is fine, as long as it keeps fermenting. I've heard of a lot of stuck fermentations this year, which is a real nuisance to a winemaker. A stuck fermentation can reward you with a really unctuous and complex wine, as long as volatile acidity doesn't go up too fast. This is a real danger, so most of us prefer a tank that ferments to dryness without too much trouble.
Our custom-made tank heater, a moveable water boiler that circulates hot water through a double wall around the tank, worked like a charm. We spent much less on gas this year than last year, as we don't have to heat all the water in the cooling/heating system, but just the littlewater needed for every tank individually.
Meanwhile, in the vineyard, we're grubbing up 2 hectares of Syrah this year. Syrah suffers from decline, a disease that is very specific to this varietal, and especially some clones of Syrah have been proven to be very susceptible. The causes are still unknown, but for some reason the trunk and the bark start to split, shoot growth becomes stunted and the plant eventually dies. In our case, about 50% of the older blocks of Syrah clone 99 is affected, and about 10% of the plants is dead, so it's time to replace the whole block. It is virtually impossible replant only the affected vines, as the existing ones will not let the new plants grow, so it's all or nothing. We're going to replant with a little Malbec, which reportedly does very well in our type of soil, and some more Cabernet, which does extremely well.
Before we start pruning we'll also apply the manure we have bought at the farms surrounding us. Most of them were happy to get rid of their cows' and horses' droppings, and for us its great material to improve the fertility and structure of the soil. Instead of using chemical fertilizer, this stuff adds more life and trace elements to the soil. This year we'll try lime as well, as this also releases nutrients and improves the structure of the soil. Another thing we'll do is to sow cover crops between the rows, which also increase life in the soil and enhance long-term fertility. In the short term, cover crops compete for water and nutrients with the vines, so we'll start on the more vigorous blocks and observe the effects, before covering the whole vineyard.
The weather is really getting cold now. As I'm writing this, the sun is shining, but warms very little. Since my office is facing away from the sun, it feels even colder. I'm almost through the firewood I bought last month, so it's time to chop a few trees down. Before we start pruning there's hopefully some time left to do this, and there are plenty of eucalyptus trees in a corner behind the vineyard.
The good weather last weekend made me ride by motorcycle to Coya, a quaint mineworker's village up in the Andes above Rancagua, the largest city nearby. I guess I can do with a break, now the wines are almost all finished, so I'm looking forward to traveling to the USA (California and New Mexico) in June to meat the people of Vino del Sol, who are selling our wines there. Yesterday I got my new passport, so everything is ready!

Harvest at Lagar

With the harvest well under way, it's time for a first report on how thing are going.

The decision to harvest was a difficult one this year, since March was so warm and maturity raced ahead. We irrigated quite a bit after veraison (when the berries change color) and this paid off very well. We still have green, healthy leaves and hardly any shriveled berries on the unharvested fruit. Even the acidity in the grapes is still very decent despite the heat, and alcohol levels stayed well under 15%. People have been reporting less color this year, but so far we've had better color than ever, so we're not complaining. The berries have stayed very small, so the ratio of skin to pulp is very high, which could explain the improved color.

We felt that by 22 March some of the Syrah was ripe enough to be harvested, hoping to avoid jamminess and overripeness. This Syrah has now finished fermentation and is looking great. Fantastic color and very fresh and intense flavors. It's undergoing some extended maceration on the skins to gain a bit more tannin (structure), especially since the berries were crushed very little and the skins are so healthy. Malolactic fermentation (a secondary fermentation which is desirable in most red wines) has started on this wine, so with a bit of luck we'll be able to finish that and fill the barrels with a clean wine.

Harvest continued with some Cabernet Sauvignon from a plot that we hadn't vinified ourselves in years before, out of curiosity to see what it would give. Then on with some more Syrah and the bulk of our Cabernet from the beginning of April onward. We're fermenting a few tanks spontaneously, which spoils our sleep at night because this increases the risk of a stuck fermentation -every winemaker's nightmare - but can give some extra interest and complexity to the finished wines. Other tanks are inoculated with selected yeast to have a more predictable and consistent result. One of these yeasts is very expensive indeed and packed in small, gold-coloured packages. The people in the cellar call them the golden nuggets and expectations are very high. It is very unlikely that a yeast can substantially change the way a wine tastes, let alone convert bad grapes into good wine, but it is nevertheless worth the try. Not that we have any bad grapes of course!

At the same time we harvested fruit for our customers, so at some point there were well over 50 people working in the winery and the vineyard. A logistic nightmare, especially for the vineyard manager who is still walking around with puffy eyes and less energy than usual. Thankfully that is over now, so we can concentrate on our own grapes and wines again.

We only had some Syrah and Petit Verdot left when we ran out of tanks, which forced us to stop harvesting. I wish I could say everything was planned this way, but the logistics at most wineries end up dictating what can be done and what can't. Since the weather is cooler now, with sunny but cool days and very cold nights the grapes are staying fresh and healthy, so it doesn't seem much of a problem. Next week we'll be bottling some wine for an importer in the USA which will give us an empty tank, and the first Syrah is almost finished by now, so that'll give us the other tank we need to finish the harvest. The last grapes to be harvested are Carmenère, Grenache and Mourvèdre, but they're very slow ripeners and will have to wait another two weeks or more.

A friend from Holland, who is also a winemaker and in charge of a small cellar in Maastricht, came over to give us a hand this harvest. We studied in Montpellier together and he's a very good friend and a great person to be with. He took six weeks of holidays, a luxury not everyone can afford, and has lots of energy, ideas and practical solutions. I already know that we will miss him a lot when he's back to Holland. But for the moment he's still here and we're taking full advantage of that! We've done lots of improvements in the cellar and in his spare time he does some gardening and even built a dog house for all five dogs!

As usual during the harvest, things normally go wrong at the worst possible moment. This year three dogs got dermatophytosis and a filling in my teeth fell out. The dogs are treated with an iodine solution (my hands are stained yellow now as well as dark red) until I find the time to see a vet, and my teeth will have to wait. Otherwise it's been a relatively quiet harvest and certainly one of the most pleasurable ones I've had so far.

An importer and connoisseur from the USA came by to see what we're doing and he felt that this year there'll be another step up in quality in our wines, which was very encouraging.

Lastly, I just got a message from a friend in Brazil, quoting a comment from Jancis Robinson -yes, the great lady herself!- on a wine I made last year for another winery:

"Very dark crimson. Very intense with a suggestion of tarmacadam and liquorice. Really very impressive. A real line through this wine, to borrow an Australian tasting term. Velvety texture but the wine is not at all sweet. Great character and definition. Burnt black fruits. Really rather sumptuous."

We only tried to make a relatively simple, varietal Carignan and stress the qualities of this lesser known grape variety, but these tasting notes left me feeling very content. All I can say is: "Thank you Mrs. Robinson!"

February and March at the winery

February came and went, and it was very warm. This possibly explains why this post comes so late: maturity raced ahead and is about two weeks ahead compared to last year. There was a lot to do to prepare for the harvest and at the same time too warm to be able to do much. Fortunately the evenings were getting cooler, and it became quite awarding to leave things for later on.

Overall, we felt rather satisfied with the way things went. The vineyard is looking healthy and in balance, so no more sprays were necessary and we only cut the grass between the rows a little. We gave the rose bushes at the head of each row and extra dripper, increasing the amount of water they get when irrigating, and the result looks fantastic. A big row of flowers of all colours leading the eye to the end of the vineyard with the Andes Mountains behind!

There was twice a menace of rain, but they remained only short drizzles, so false alarm. I was, however, telephoned immediately by eager salesmen who wanted to sell their products against rot, but we kept our hands firmly on our pockets! We had just a few people going through the rows to take away bunches with signs of rot, which only occurred in the Syrah and Petit Verdot. Especially Syrah has very tight bunches, which increases the risk of rot, even under dry weather conditions. We found that sometimes a small part of the bunch, usually somewhere in the middle, can have rot and then dry up. This eases the tension on the rest of the berries, which subsequently stay healthy until late in the season.

The berries of Cabernet are very small and dark, look very healthy, and they promise some very concentrated and structured wines. There are some attacks here and there of red spider mites (Brevipalpus chilensis, to be precise), which creates tiny, coalescing purple spots on the older leaves, but this late in the season the harm is very little. After the harvest we'll spray a little mineral oil, an organic product that suffocates them, to decrease the risk of having many of them overwintering and attacking next spring.

The other big event, at the beginning of March, was the bottling of the 2010 wines. We made the blends of different tanks and barrels at the last moment, to avoid oxidation, so it was only a few days before bottling that we really knew how the wines were. Of course we blended and analyzed many samples, but it is still a great emotion to taste the definitive blend as it is. And they taste very well. Before filtration the Syrah Limited Edition showed more oak and less fruit, but a light filtration at bottling cleaned the wine and brought back the fruity flavors nicely. The other wines changed less, and especially the Aluvión Red Blend pleased the people present at bottling. The Cabernet is showing a bit more of the fresh fruit flavors that I think are very characteristic for these vineyards close to the Andes. Both the 2008 and 2007 have more dark fruit flavors and seem a little heavier than the 2010. But time will tell how they evolve.

On a sad note: one of my dogs was hit by a truck and died instantly, which left us feeling sorry for a few days. He was buried in block three at the beginning of the third row. The remaining two dogs stayed close to us and didn't go on the street for a few days. Meanwhile I got two new ones from the dog pound in Rancagua, and they are doing very well. Not very good guard dogs, I fear, but hopefully they won't have to chase away any unwanted visitors. Then a friend of mine brought a fifth one, which was rescued from the streets in Santiago, so it's getting busy here, especially when they're playing all together. To any of you who are thinking to bring any other ones: please no more dogs! Five is quite enough. I'll have to build a dog house for them (more of a dog apartment building) as the night are getting colder every week. We're now around 10ºC before sty sun comes up. One of the guards volunteered to build it, and the design is there as well, now I only have to buy the materials and he'll get started.

For my house, I bought an antique -or just old- table that measures 3,5 meters in length and comfortably seats 12. It didn't seem that big at the antiques market, but once in the house it looked much bigger than before. So I put the rest of the furniture away and the living room is now a big dining room which has to fulfill both functions. I like the way it looks and the friends I invited over the weekend agreed -or so they said.

As I'm writing, the harvest has just begun, so there's a busy month ahead, but more about that in the next post...

Januari has seen a lot of activity and events. For a start, temperatures have been dropping since the middle of the month. We haven't had temperatures higher than 32ºC (90F) this summer but especially at night it's getting colder every day and just before the sun comes up we now normally register 8ºC (46F) which is cold! For the vines this means the season is past it's peak and the grapes are starting to ripen. The first variety that started to change color and begin to ripen was Carmenère, although it's normally one of the last ones to be harvested. This is always a good moment to inspect the bunches and eliminate the ones that are most delayed. As it was, we decided to leave only one bunch per shoot, to make sure they all ripen evenly and completely. This is always a difficult decision, as you suddenly see lots of grapes on the vineyard floor, that can not be put back on the plant!

After that we had a look at the Syrahs, which was more or less the same story. The Petit Verdot just keeps falling over, so had to be ordered yet again with some bunches removed to tidy and uniform their aspect. Cabernet Sauvignon on the other hand has very few bunches so hardly anything had to be removed. Just a few leaves to allow the wind and sun to reach the grapes and avoid rot later in the season. The plants of Cabernet were made from cuttings from very old vineyards in Chile, so they are more heterogeneous and less fruitful than clonal selections. Bunches are very loose and small and the grapes are tiny. For our own wines that is just fine, as this means more concentration and less risk of rot, but I'm a little worried that we might not reach the volume of grapes that some of our buyers need to buy. My conscience is clear though, as I'm sure they'll have excellent quality this year.

The mediterranean varieties Garnacha (Grenache) and Mourvèdre were the last to start ripening and are about two weeks behind the rest of the vineyard. To give them a little help we are now eliminating bunches there as well, or reducing the size of very big ones. Next year we'll be pruning them a bit shorter to avoid having to go so many times through the rows to adjust the crop. However, as they're late ripeners, we'll just have to wait until the end of April to start harvesting there.

Our viticultural consultant dropped by yesterday and seemed happy enough (what a relief!). The plants have stopped growing but leaves are still looking healthy and green. He just urged us to irrigate a bit more go help the plants during these last two months before the harvest. The chilean government just declared a state of emergency for this region, as there is a lot of drought. Fortunately we still have all the water we need, let's just hope it lasts!

One of our buyers dropped by as well, together with a grower from Champagne who was visiting Chile. My neighbor is also from Champagne, but wasn't there. It is always interesting to exchange ideas with people from other areas, especially if they are so evidently successful at what they're doing. We only had to hedge once this year, as with irrigation we were able to control growth, whereas in the North of France they have to hedge three times and the pressure of diseases is much higher. I truly admire these guys. No wonder Champagne is so expensive!

For company and a little extra security I got two dogs from the dog pound in Rancagua. They were both thrown away and were a bit shy at first, but they've adapted amazingly well. One of them especially enjoys splashing around in the irrigation canals that surround the vineyard. The other one only touches water to drink!

It looks like next month is going to be a bit quieter, as we're now only waiting for the grapes to ripen, but I'll keep you posted. In March we'll be bottling to empty tanks before the harvest in April so a bit of rest now won't harm!

All the best,

Meinard Jan Bloem

First of all: Happy New Year to everyone who reads this!

As the new winemaker at Lagar de Bezana I just wanted to share some thoughts and technical information on the vineyards and cellar after my first two months at the job.

After a rather dry winter, I was happy to find that the vineyards had been well-irrigated before my arrival, two months ago. This has ensured vigorous and healthy growth to be able to ripen the crop later in the season. We've been spraying against fungal diseases a bit less than usual, and have stopped application of sulphur altogether. Even though sulfur is used in organic and biodynamic viticulture, it tends to burn the fruit when air temperatures are high. For the people in the vineyard it's also better, as the sulfur gets into your clothes and smells really bad! The team I've inherited is very good, as everybody seems to know what they have to do and what's expected of them. I certainly hope to keep it that way.

In the vineyard, the Cabernet is looking great. There were many clusters of flowers this spring, but fruit-set was rather low so the bunches are small and loose which is ideal to avoid rot later on, close to harvest. As a consequence, we didn't have to drop a lot of fruit to balance the fruit/shoot ratio. We stopped irrigating a few weeks ago, and the vines have stopped active growth as a consequence, focussing all their energy on the ripening fruit now. In most blocks we had to tip (hedge) the shoots only once, which saves labour. Since temperatures have been rather high the last few weeks, it's a great bonus not to have to go through the vineyards with a hedger all the time!

We're now thinning the fruit on the Syrah, which is another story. Syrah seems to really like it here, and rewards us with an enormous amount of bunches, at least two per shoot, which is more than they can handle. In some of the blocks, we're eliminating about half the fruit there is, which is a shame, but necessary if you consider that the quantity of leaves we have if only sufficient to ripen about 8000 kg/ha. The same goes for Mourvèdre and Grenache. Since the soil of the vineyard they grow in is very poor, there was little growth in spring so we had to drop a lot of bunches very early on to leave the plants some energy to grow longer shoots. Next year we'll be trying a different way of pruning, to see if we can avoid this problem earlier on.

The Carmenère looked a little uneven, so here we applied the same principle: leaving only the amount of fruit every individual plant can really handle. We're applying cow's manure as well in those areas that we feel need a bit more "energy." We feel this is better for the plants and the soil in the long term than chemical fertilizers. It was provided by one of our workers, to keep the circle closed! The Petit Verdot, with it's dropping shoots, is a very messy grower and needed a lot of shoot positioning but is now looking tidier and growing well.

In the cellar thing have been quiet, as we've only been topping up barrels and racking a few barrels and tanks. This gave us time to fix the tasting room, which is being repaired and getting new paint. We've uncovered some beautiful doors as well, which have just been restored and give some extra "cachet" when we receive visitors, so whenever you have the time and the possibility, do come come and look us up.

On a personal note, I really love the house that came with the job. There's water running beside it, which is very peaceful to listen to in the evenings when I'm enjoying a glass of wine on my terrace, contemplating the vineyards and the mountains behind. What more can you want for!?

Next month we'll be bottling some of the 2010's, and the wines are looking very good. I'll keep you posted on any new activities.

All the best!

Meinard Jan Bloem