Intensely violet in color, this wine expresses a harmony of ripe black fruit such as berries, cassis, and forest fruits, delicately blended with oak, saddle leather and vanilla notes. The palate offers well-balanced volume, soft, round tannins, and a long finish that shows both character and personality.
With 250 hectares of Institute for Marketecology (IMO) and Demeter certified organic vineyards and a further 250 hectares in conversion, Emiliana is one of the worlds most important producers of Organic and Biodynamic wines. Their spectacular Biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from all over the world. Jose Guilsasti (viticulture) and Alvaro Espinosa (winemaking) were key to establishing this project but there is a wealth of young talent involved. These innovative wines are made with great care and attention and the results are inspiring. The flagship Coyam has already become one of Chiles iconic wines but the whole range excels.
In the Vineyard
Yields for black grapes were lower than in a normal year and optimal sugar levels were reached well before the estimated harvest date, while phenolic maturity came later than usual. The soil contains a mixture of clay and sand, with the depth of the soils 2 - 3 meters, optimal for red varieties. The wine is made from a blend of Syrah (45%), Cabernet (27%), Carmenere (11%), Merlot (14%), Mourvedre (3%).
In the Winery
The grapes were hand-picked and transported to a conveyor belt, undergoing a double selection process before and after going through the crusher-destemmer. Coyams vinification process began with a 45day cold soak at 810C (4650F). Alcoholic fermentation took place in stainless steel tanks with selected yeasts. Fermentation temperatures were maintained at 2830C (8286F) with regular pumpovers programmed according to enological criteria. The new wine remained in contact with the skins at 25C (77F) for an average of 10 days post-fermentation and a total maceration time of 2030 days. Malolactic fermentation took place naturally in French oak barrels. Coyam was barrel-aged for one year, 85% in French oak and the remaining 15% in American oak. It is largely unfiltered except for a light, 3-micron cartridge filter used at bottling.