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Although first planted vines in 1549 and an important source of wine during colonial times, wine grape production fell off centuries ago and the valley became known for its luscious tropical fruit, table grapes for export, and the aromatic white muscatel varieties used for making Pisco, Chile’s traditional distilled spirit (also made in Peru) Viticultural interest in the valley was renewed in the early 1990’s, when technological advances allowed for new use of this semi-arid and relatively infertile land.

With just 80-100 mm of rainfall per year, drip irrigation is essential for managing Vitus vinifera vines.Despite its northern location (and thus closer to the equator) with itssemi-arid, Mediterranean climate and high summer temperatures, the Limarí Valley is indeed an oasis for the production of fine wines.

Approximately 400 km north of Santiago and approaching the southern edge of the Atacama Desert, the valley runs east-west, from the striking Andean peaks to the pristine shores of the Pacific coast, which makes it not only ideal for grapes, but a favourite summer playground as well.

National parks, international observatories, hot springs, archaeological sites, dazzling beaches, and the colonial city of La Serena are all within easy reach. Aprox 4 hours north of Santiago.

Tabalí Vineyard starts on the edge of Valle del Encanto, where history and the heritage of old towns meet with the wine making wisdom of man and woman of today. Legend says that the valley is charmed and Tabalí vineyard has proposed to capture that charm in its wines.

Valle del Encanto, its colonial legend and precious vestiges of the Molle and Diaguita culture, gives us proof of their mystic mode of life: the presence of Rupestrian art, through Petroglyphs and Pictographs together with Tacita Stones, shows us these original villages, giving us a reference that Tabalí Vineyard adopts as its own.

 
The offer from Viña Tabalí consists of eight different types of wine, each one with its own special and dis-
tinctive characteristics. The main characteristic present in its two lines; Reserve and Special Reserve; is
that both were prepared “over a slow fire” as a result of a very moderate climate where the maximum and minimum temperatures are not extreme and where there is scanty rainfall.

Chardonnay Special Reserve Variety: 100% Chardonnay

Origin: This wine has been prepared entirely from grapes of the Chardonnay variety coming from the company’s own vineyards located in the area of the Limarí Valley (Ovalle, Fourth Region).

Vineyard: The vineyard devoted to this wine is 11 years old and the vines are planted in double rows, watered with a drip system and with an average production of 7,500 Kgs./ha. The grapes are picked by hand and placed in 20 Kgs cases so that none of the fruit cracks. The date of ripeness depends on samples taken from the fields and the grapes are picked when they reach 23° brix, which usually occurs at the beginning of March.

Wine-making process: When the grapes reach the cellar whole bunches are pressed smoothly and protected from oxygen; the must obtained is decanted into stainless steel vats at temperatures of between 10° and 12°C, where the clear liquid is separated from the sediment. Once this has been done, the result is injected with selected yeasts and fermentation begins in French oak barrels. The wine rests for a total of 8 to 9 months in the barrels with a monthly sampling. Twenty-five percent of malolactic fermentation is permitted in order to give the wine its roundness at the end.

Tasting: A limpid golden yellow colored wine. To the nose it is fresh, intense and complex, where mineral aromas predominate elegantly complemented by hints of honey and citric fruits that evoke a smooth maturity with a balanced acidity, this Chardonnay has a toasted finish.

Pinot Noir Special ReserveVariety: 100% Pinot Noir

Origin: This wine has been prepared entirely from grapes coming from the compay's own vineyards located in the area of the Limarí Valley (Ovalle, fourth region of Chile).

Vineyard: The vineyard devoted to this wine is 6 years old and the vines are planted in double rows watered through a drip system and with an average production of 7,000 Kgs./ha. The grapes are picked by hand during the first hours of dawn and placed in 20Kgs. Cases so that none of the fruit cracks. The date of ripeness depends on samples taken from the fields and the grapes are picked when they have reached 23 brix, which usually occurs during the last week of March.

Wine-making process: Once the grapes have reached the cellar, they undergo a pre/fermenting process lasting four to five days at 8 C, after which they are properly fermented in stainless steel vats at a controlled temperature of around 22 C. During fermentation, the liquid is stirred daily to obtain a greater diffusion of color in the must. After the must-wine transformation, the wine is placed in a new French barrel (20%) and a barrel of fourth use; only 30% of what is reaped goes under a post-fermentation process which lasts approximately four days, to enhance the color and complexity on the mouth. The wine is then aged in French oak barrels for nine months. After this period of time, the wine is refined with natural egg whites and bottled with a slight filtration so as to conserve the whole of its concentration and naturalness throughout the process. It remains in the bottle for another 6 months when it is ready to go to market.

Tasting: Of deep cherry color, this Pinot Noir is intense and elegant to the nose, red currant and strawberry are the highlighted tones. To the palate, its soft tannins mix with toasty hints that arise from being aged for 10 months in French oak barrels, making it a round and lingering finished wine with medium persistency.

Red Blend Special ReserveOrigin: This wine has been prepared entirely from Variety: 50% Cabernet Sauvignon, 35% Shiraz and 15% Merlot.

Origin: This wine has been prepared entirely from grapes coming from the company's own vineyards located in the area of the Limarí Valley (Ovalle, Fourth Region).

Vineyard: The vineyard devoted to this wine is 10 years old and the vines are planted in double rows watered through a drip system, with an average production of 7,000 Kgs./ha. The grapes are picked by hand and placed in 20 Kgs. cases so that none of the fruit cracks. The date of ripeness depends on samples taken from the fields and the grapes are picked when they reach 24° to 25º brix, which usually occurs between the second week of March and the last week of April.

Wine-making process: Once the grapes have reached the cellar they undergo a pre-fermenting process lasting three to four days, after which they are properly fermented in stainless steel vats at a controlled temperature of around 26°C. During fermentation the liquid is stirred daily to obtain a greater diffusion of color in the must. After the must-wine transformation there is a post-fermentation process when the aromas and color are enhanced. The wine is then aged in French and American oak barrels for 18 months. After this period of time the wine is refined with natural egg whites and bottled with a slight filtration so as to preserve the whole of its concentration and naturalness throughout the process. It then remains in the bottle for another 6 months when it is ready to go to market.

 

Tasting: Intense ruby red color with violet tinges. It has a great complexity in the nose, red and black fruits, toasted and vanilla aromas; stand out as a result of being aged during 18 months in oak barrels. It is full-bodied and with good concentration on the palate, the tannins are presented in harmony with the rest of the components. It is round and its maturity in bottle gives us an exceptional wine.

 

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