Awards/Ratings

Noted high scores in critics and competitions: James Suckling ~95–96 pts (mid‑2010s), Robert Parker/The Wine Advocate ~94–95 pts, Decanter awards/gold (2016 listings)

Tasting Note

Ripe pear and white peach with toasted almond, vanilla and lees-driven brioche; flinty minerality and lively acidity. Generous, creamy palate with a long, saline finish.

Food Pairing

Western: roast chicken, mushroom risotto, butter-poached lobster, creamy pasta. Asian: miso-glazed black cod, tempura prawns, Cantonese roasted pork, richer sushi (salmon, toro).

Production Method

Hand-harvested Chardonnay; complete malolactic fermentation; aged ~24 months in French oak (mix of new and used barrels), bottled after extended maturation.

Vineyard Info

Aristos, led by François Massoc with collaborators from Burgundy and Chile, produces high-altitude Cachapoal Chardonnays focused on concentration, low pH and aging potential.