A family owned company, Undurraga is one of the most prestigious and longest-operating wineries in Chile. Since it’s inception in 1885, the winery's constant search for quality, proximity to its consumers, and innovative spirit have made Undurraga stand out from the pack. Available in over 70 countries, the winery offers a broad range of flavour profiles with its high-quality, world-renowned wines . With a total surface area of 1,854 hectares spread across Chile's best wine-producing regions, Undurraga's agricultural activity takes place in estates which are dedicated exclusively to growing and producing the finest wine grapes.View Supplier Page
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Wild blackberry, liquorice, vanilla and mocha on the nose.
Concentrated red fruit flavours on the palate, soft sweet tannins and a mineral acidity that gives length and freshness to the wine.
Ideal with grilled lamb or seared duck breast.
The grapes were sourced from a selected vineyard in Flor del Norte, located in the Limari Valley, a relatively new region for high quality wines, 400 km north of Santiago. Fermentation occurred at 75-28Â°C for 10 days with three daily pumpovers. The wine was left over its lees and skins for an additional six days to further its structure. The wine was racked into French oak barrels, 25% of them new, where it underwent malolactic fermentation and was aged for 12 months. T.H. stands for Terroir Hunter. This T. H. venture will result in limited and dynamic releases of compelling wines from appellations which truly represent Chilean diversity, regional differences and innovation. These wines diverge from the trend towards standardization in the global viticulture, featuring freshness, character and purity rather than over-ripening and the increasingly common 'big taste' of oak and alcohol.
"Understated nose with blackberry, prunes and blueberry, inky depth and mature finish. Long, intense and mouth-filling."
“One of the three Syrahs from the T.H. range is the 2015 T.H. Syrah Limarí, and it’s interesting to taste it side by side with the other two—one produced with fruit from the San Antonio Valley in Leyda and one from Cauquenes in Maule, in the south. This is from a warmer year in the region, and the grapes come from a 2.84-hectare plot in the village of Barraza on an alluvial terrace with limestone. The destemmed grapes fermented with indigenous yeasts, and the wine matured in French barriques for 14 months. It has nice aromatics—though not as explosive as the one from Leyda—and a somewhat austere palate with varietal flavors. 12,635 bottles produced. It was bottled in October 2016.”
"Rafael Urrejola selects this from 20-year-old vines planted in chalky soils on the north bank of the Limari River, one of the oldest vineyards in the valley. Like other syrahs from the area, this has an intriguing ashy character. The wine is tense and refreshing, with a core of red fruit and spice, and acidity that's sharp enough to unpack all the flavors and aromas. It drinks dangerously easily, especially if you have some cheeses and sausages on hand."
"Another Syrah I tasted was the 2014 TH Syrah Limarí, a bottling that tends to show more pungent aromas and flavors typical of the zone. The grapes were harvested from a 2.84-hectare plot in the village of Barraza on an alluvial terrace with a non-negligible content of limestone. It also matured in French barriques for one year, with some 20% of new barrels. 2014 was a ripe and low yielding year that provided for very powerful wines, and this is a good example; it's still young and tannic and will need some more time in bottle. The aromas and flavors are penetrating and powerful, always with a touch of rusticity. 8,525 bottles were filled in October 2015."
"There are multiple bottlings from the same grape in the TH (Terroir Hunter) range, often from different valleys. The 2013 TH Syrah Leyda comes from a rainy vintage with somehow higher yields. The 3.11 hectares of vines are located in San Antonio, 14 kilometers away from the Pacific Ocean on granitic soils. The environment provides good conditions for a slow ripening of the grapes and moderate alcohol in the wines. This plot is dry-farmed and planted with 10,000 vines per hectare. It fermented with some full clusters and matured in 400- and 500-liter French oak barrels (10% new) for 12 months, trying to obtain a lighter wine, which winemaker Rafael Urrejola felt was getting too similar to the one from Limarí. There is more elegance here, still powerful and with plenty of black olives and other varietal notes, but there is also more austerity in the palate and more evident sapid sensations from the marine influence from the valley. 7,951 bottles were filled in October 2014."
The Best Syrah in Chile
It's taken time, but Undurraga has finally hit paydirt with this Limari Syrah. Cool, gritty aromas of black olive, herbs, asphalt, cassis and boysenberry are stacked and complex. This feels just plush enough, but with bracing acidity. Flavors of hard spices, pepper, wild herbs and leather blend with plum and berry notes prior to a savory, meaty, leathery finish. Drink through 2020."