Viña González Bastías
Viña González Bastías - Naranjo, Maule Valley, Chile (2020)
Viña González Bastías - Naranjo, Maule Valley, Chile (2020)
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TASTING NOTES
Gentle aromas of pithy tangerines, citrus zest and thyme, this has a great balance between dusty earthiness, chalk and elegance. There's always really subtle hints of curry leaf, turmeric and chamomile tea. This is delicious.
| REGION | Chile > Maule Valley |
| GRAPE(S) | Moscatel Rosa (40%), Torontel (40%), País (20%) |
| VINTAGE | 2020 |
| FORMAT | 750ml Bottle |
| ABV | 12% |
| FEATURES | Skin Contact, Low Intervention, Biodynamic, Natural, Sustainable, Vegan-Friendly |
| SCALE | Dry |
Crushing/de-stemming is by hand using a "Zarada de Coligùe" (horizontal bamboo sticks), and the Pink Moscatel and Torontel are co-fermented, with the skins (for 1 month), in open fermenters using native yeasts. Pais juice is added at this point. Daily punch downs, and no pressing after the fermentation is complete (only free-run juice). Aging for 6 months in wooden vats under a flor veil and then in tinajas (Chilean amphorae).
Soils are largely sand on top of granite bedrock. Ungrafted vines are 200 years olden dry farmed.
Located four hours south of Santiago, Gonzáles Bastías is a village and a still operating train station of the last “Ramal” train of South America. It is also the name of this ancient vineyard, located in the coastal dry lands of Maule in central Chile, about 40km from the Pacific Ocean.
The name of the town was changed from Infiernillo in 1955 in honour of the great local poet and uncle of José Luis Gómez Bastías, fifth generation of vintners, who, from a very young age began working on these same lands. Today, together with his wife, Enologist Daniela Lorenzo, whose ancestors also come from a few stations down river, the dedication to putting value to the ancient traditions of their ancestors continues.
José Luis and Daniela are strictly dedicated to making "natural" wines, that are free from chemical additions, both in the vineyards and the winery. They work with ancient varieties that were introduced to the area by their ancestors.
