Emiliana Coyam 2020
Coyam is named after the oak forests which surround Emiliana's magical Colchagua home, Los Robles. It is the ultimate expression of this estate and is a field blend of their best selection.
Big & Bold
£22.50
| Producer | Emiliana |
|---|---|
| Country | Chile |
| Region | Colchagua Valley |
| Wine Type | Red Wine |
| Body / Style | Big & Bold |
| Grape Blend | 43% Syrah, 29%, Carmenere, 12% Cabernet Sauvignon |
| Bottle Size (ml) | 750 |
| % Abv | 14.5 |
| Vintage | 2020 |
| Special Features | Organic, Sustainable, Vegan |
| Extra Info | Rich & complex Chilean blend |
| Food Pairing Guide | Pair with grilled red meats, including wagyu, beef, or lamb, served with potatoes au gratin, rice, or spicy sauces. Decant before drinking |
| Terroir | The soil contains a mixture of clay and sand, with the depth of the soils 2 - 3 metres, optimal for red varieties. |
Coyam is Emiliana's iconic blend. Violet red in colour. This is an elegant and complex wine with lifted notes of cherries, plums, blueberries, and blackberries, along with refreshing hints of black pepper, leather, and pencil lead. The palate is rich and packed with complex fruit character with fresh acidity. Good concentration and structure that draws out the persistent finish.
The wine is made from a blend of 43% Syrah, 29% Carmenere, 12% Cabernet Sauvignon, 5% Mourvedre, 3% Petit Verdot, 3% Carignan, 2% Malbec, 2% Garnacha and 1% Tempranillo. The first stage, reception, began with a selection on a conveyor belt to remove any leaves and damaged bunches, etc. The selected bunches were destemmed, and the individual berries were selected by size via a vibrating table for better precision. The grapes were then gently dropped into stainless steel tanks for fermentation with native yeasts at 24º–26ºC with a program of pumpovers determined by oenological criteria. The new wine then remained on its skins for a 5-day post-fermentation maceration at 22º–24ºC, for a total maceration time of 20–25 days. Malolactic fermentation occurred naturally in oak barrels. The wine was aged for 14 months, during which time it stabilised naturally without any treatments.
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