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Wine Reviews: Odfjell > Odfjell

Odfjell
Odfjell 2004

"A handcrafted wine only produced those years when climate, vineyards and winemaking come together to create something special. Odfjell...rare, but memorable"

Winemaker's Tasting Notes:
A wine with personality. You are invited on a journey of the senses starting with an intensely deep violet red color. This is followed by concentrated and lavish aromas of chocolate, walnuts, cigars, fresh tobacco, black fruit and blackberries, as well as musk, white nougat and black olives. Concentrated on the palate with an expansion of flavors and sensations to explore. The good balance between acid and alcohol, together with mature tannins takes us to a never-ending juicy and complex finish. To be remembered.

Variety
Vintage
Composition
Carmenère
2004
100% Carmenère
VINEYARDS
100% from Colchagua Valley.
Age 94 years
Terroir specifications Loam soil with very small amounts of organic material, with excellent drainage. Hot
days and cool nights.
Handling Elimination of shoots during spring, removal of interior leaves after set and we drop
fruit twice to leave the best grape clusters on each vine (one during veraison and the
other before harvest). The grapes were hand-picked.
HARVEST
Harvest date Mid May 2004
Harvest Brix 26° Brix
Growing season A cold and rainy spring made flowering more difficult. After set the climate was
more stable with high temperatures until harvest.
WINEMAKING
The grapes were hand-picked using 15 kg trays and were not crushed on reception to
the winery; the clusters were only de-stemmed.
The whole berries had four to five days of cold maceration at 14°C prior to fermentation
and the total winemaking process lasted 35 days.
Fermentation with native wild yeasts took place in small T-Bins of 800 kgs each.
Spontaneous malolactic fermentation took place in barrels.
Aging 18 months in new French oak.
Bottling This wine has not been filtered or stabilized.
January 2006
WINEMAKER’S TASTING NOTES
A wine with personality. You are invited on a journey of the senses starting with an
intensely deep violet red color. This is followed by concentrated and lavish aromas
of chocolate, walnuts, cigars, fresh tobacco, black fruit and blackberries, as well as
musk, white nougat and black olives. Concentrated on the palate with an expansion
of flavors and sensations to explore. The good balance between acid and alcohol,
together with mature tannins takes us to a never-ending juicy and complex finish. To
be remembered.

Odfjell
2005

"A handcrafted wine only produced those years when climate, vineyards and winemaking come together to create something special.
Odfjell...rare, but memorable"

Winemaker's Tasting Notes:
Concentrated deep violet, almost black. Focused nose with acidic raspberries, cherries and blackberries, together with white peaches, lychee, fresh loquat, dried fruits and notes of minerals, almonds and vanilla.
Rich and full on the palate, the attack is fresh and long with notes of dark fruits and bitter chocolate.

Variety
Vintage
Composition
Carignan
2005
100% Carignan
VINEYARDS
100% from Cauquenes
Age 100 years
Climate and Soil Cauquenes in the Maule Valley (36º 08’41’’ S) 175m above sea level. Mild climate
with a dry season of five to six months duration. The annual rainfall is 700mm concentrated
between October and April. The soil is deep red clay loam, with high temperatures
cooled down by fresh breezes from the Pacific Ocean.
Handling Elimination of shoots during spring, removal of interior leaves after set and we drop
fruit twice to leave the best grape clusters on each vine (one during veraison and the
other before harvest). The grapes were hand-picked.
HARVEST
Harvest date End of March beginning of April
Harvest Brix 25,5-26,5° Brix
Growing season A cold and rainy spring made flowering more difficult. After set the climate was
more stable with high temperatures until harvest.
WINEMAKING
The grapes were hand-picked using 15 kg trays and were not crushed on reception to
the winery; the clusters were only de-stemmed.
The whole berries had four to five days of cold maceration at 14°C prior to fermentation
and the total winemaking process lasted 35 days.
Fermentation with native wild yeasts took place in small T-Bins of 800 kgs each.
Spontaneous malolactic fermentation took place in barrels.
Aging 24 months in new French oak.
Bottling This wine has not been filtered or stabilized.
October 2007
WINEMAKER’S TASTING NOTES
Concentrated deep violet, almost black. Focused nose with acidic raspberries, cherries
and blackberries, together with white peaches, lychee, fresh loquat, dried fruits
and notes of minerals, almonds and vanilla.
Rich and full on the palate, the attack is fresh and long with notes of dark fruits and
bitter chocolate.

South American Wines - An Independent Guide to the some of the Best Wines from Peru, Argentina & Chile.