Awards/Ratings

Decanter 95 pts (Peter Richards, 2010); James Suckling high placements in Top 100 lists and very high scores for similar vintages (e. g. , 2011 JS 99); Wine Advocate/Luis Gutiérrez: high 90s (varies by vintage, mid‑90s reported)

Tasting Note

Sumptuously nutty and savory Chardonnay: baked apple, pear, toasted almond, honeyed stone fruit, wet‑stone minerality, creamy oak texture and bright acidity leading to a long saline finish.

Food Pairing

Roast chicken, turkey, pork loin, mushroom risotto, lobster with beurre blanc, creamy pasta; Asian: miso‑glazed black cod, seared tuna, Peking duck, rich sushi (fatty cuts), Thai coconut‑based dishes.

Production Method

Hand‑harvested high‑altitude fruit; barrel fermentation, full malolactic conversion; aged ~24 months in French oak on fine lees; minimal racking for integration.

Vineyard Info

Produced by Aristos (Parra family project) with François Massoc and Burgundy collaborators; small‑production Grand‑Chardonnay from massal selections planted ~1,000m in pre‑cordillera colluvial soils.