A delicate gold, yellow colour with a pink hint from the Pink Muscat grapes. The wine has an intense aroma of fresh papaya, honey and floral hints. Whilst sweet and luscious it is perfectly balanced by citrus acidity on the long finish. Very drinkable.
Situated in one of the northernmost vineyard regions in Chile, approaching the edge of the Atacama Desert, Tabal commands a unique location in the heart of the Limar Valley. The local Camanchaca fog blankets the Limar area each morning, and afternoon coastal breezes bring cool air which moderates the ripening of the grapes. The result is a range of truly distinctive wines with elegance, restraint and minerality. The dynamic young team lead by Felipe Muller (winemaker) and Hector Rojas (viticulturalist) have already scooped a cabinet full of the wine worlds most prestigious trophies. Tabali Chardonnay is widely regarded as one of Chiles finest but we would also single out their Shiraz (IWC Gold and 2 Decanter trophys in 2007) as one of the emerging stars from this new region, with its fine structure and peppery black olive fruit profile. Tabal has the honour of stewardship of the Limar Valleys most significant archaeological sites, the mystical Valle del Encanto (Enchanted Valley) which borders their vineyards. A sacred site of the ancient Molle and Diaguita culture, the many rock drawings and carved Tacita stones depict an ancient way of life. The Tabal mask logo has been taken from one of these rock carvings, which can only be seen at certain times of day when the suns alignment makes them magically appear.
In the Vineyard
Grapes are picked by hand into 20 kg cases to avoid damaging the grapes. Harvest begins when the grapes reach 16 brix, which usually occurs towards the end on March. The grapes were placed over drying sheets, which were are 20cm from the ground to avoid contamination and to favour the circulation of air. The grapes are gathered once they then reach 38 brix.
In the Winery
When the grapes reach the cellar, they are pressed in whole bunches, obtaining a faster settling of the must. The settling occurs at low temperatures for 12 hours and the must is then moved into stainless steel vat. Selected yeasts are added to kick off fermentation, maintaining temperature to below 16 degrees C. Given the level of sugar in the must, the fermentation is stopped by the addition of suplhur once it reaches the desired alcoholic level (13,8 - 14 Gl).
"This sweet marvel is a real find. Tabali is one of the new stars of Chile from a brand new region far to the north of Santiago in what is practically desert but usefully cooled, like so many vineyards on the Pacific coast, by the ocean." Wine of the week, August 28th 2007, Jancis Robinson.
91 Parker Points 2012