Limarí Valley, Chile
Alc. 13.5 %
When we talk about Chilean wine, we’re inclined to think of warm to hot regions that produce brooding wines like Cabernet Sauvignon, Carmenere, and Syrah. And then there’s Limarí! Situated in the northern part of Chile between the Pacific Ocean and the Andes mountain range, the Limarí wine region offers something a little different from the rest of Chile, Pinot Noir and Chardonnay.
The climate here is warm to moderate, and the cooling effects of the ocean give the grapes a break from the heat, especially at night. Grapes are kind of like people, we don’t mind being warm and toasty during the day, hanging out in the sunshine, but it’s hard to sleep at night if it’s too hot. Cool breezes blow through the Limarí Valley giving the grapes a bit of relief from the heat, which in turn increases the natural acidity of the grapes. This is especially important for wines like Pinot Noir and Chardonnay, so they don’t come across as jammy or flabby. The wines of Limarí have a freshness that can only be achieved because of the region’s proximity to the ocean, the blanket of morning fog, and the protection of the Andes Mountains.
Understanding the unique climate and soil of the Limarí Valley, Vina Maycas chose to specialize in these two Burgundy varieties. The approach for Maycas is minimal intervention, allowing the variety and terroir to shine through and be the star of the show. It’s ready to drink now and great until 2020. We recommend serving chilled to about 12 C.
A bright, beautiful lemon-gold wine with a pale rim.
A burst of stone fruit and apples, supported by vanilla and cedar. The wine spends nearly a year in French oak which you can easily detect through the smell of the beautiful baking spice aromas. A rich and fragrant nose that is intoxicating.
Baked apples are all over the palate, and balanced by crisp minerality, toasted almonds and a little vanilla, as well as additional fruit flavours of peaches, and Meyer lemon. It’s soft and refreshing, while being full bodied with a backbone of signature acidity that comes from the Limarí Valley. We love that the time spent in barrel offers us a plushness to the mouthfeel and additions of sweet, oak and toast to the profile.
Coconut prawns or smoked salmon would be ideal pairings, but if you’re not feeling that adventurous, try a simple shrimp linguine with olive oil, capers and fresh basil.