2017 Coyam Valle de Colchagua

Coyam Valle de Colchagua


About this Wine

Country Chile
Region Valle Central
Appellation Colchagua Valley
Winery Coyam
Vintage 2017
Color Red
Varietal(s) 43% Syrah, 29% Carmenere, 12 % Cabernet Sauvignon, 5% Mourvedre, 3% Petit Verdot, 3% Carignan, 2% Malbec, 2% Garnacha, 1% Tempranillo.
Closure Natural Cork
Volume 750ml
Bottle Size 76x76x310mm
Case Size 326x245x323mm
Alcohol 14.6%
Product Code EY-4B17
UPC 7804320081496
Other BIO, Organic
Inventory In Stock

Owning & Enjoying

Tasting notes


Cherry red in color with a raspberry hue. This vintage shows a complex array of aromas ranging from fruits such as cherries, strawberries, and blackberries, to flowers such as violets and Mediterranean herbs. The medium-bodied palate offers fine tannins and nervy acidity that lends a long, persistent finish.


This very versatile wine can be enjoyed with both sophisticated and simple dishes. Roasted, grilled, or braised red meats are ideal with this wine, as well as chili con carne, ribs with honey, or duck magret with figs. It also pairs very well with vegetarian dishes such as cannelloni with mushroom and cheese sauce; pizza with roasted peppers, parmesan, and basil; and legumes with vegetables and spices.


Vintage Notes

Colchagua has a Mediterranean-type climate. The 2016–2017 season began with a cold, dry winter with 390 mm of accumulated rainfall. The spring was cool, which affected flowering in some varieties and reduced the yields for Carmenere and Cabernet Sauvignon. The summer was hot with higher daytime temperatures than in past seasons. Nighttime temperatures during the month of March dropped below 12ºC, resulting in a broad daily temperature oscillation that enabled the grapes to reach harvest with very good balance.


VINEYARDS : Los Robles, planted on the foothills of a mountainous outcropping in Lo Moscoso.

VINEYARD DESCRIPTION :Located 245 masl. Vertically positioned vines planted on their own roots (ungrafted) with a southern exposure. Vines produced from massal (field) selections of different varieties, except for the Syrah, which are clones 300/174. Most of the vineyards have an east-west orientation because they were originally furrow irrigated. Drip irrigation was introduced in 2000, which enabled new plantations and a change in orientation in search of the best exposition.

PLANTATION YEAR AND DENSITY: 1992 and 1995, 2,667 plants/hectare; 1998 at 3,333 plants /hectare, and 2000 at 4,166–5,000 plants/hectare,

YIELD PER HECTARE: 6 ton/ha. - 39 Hl/ha.

SOIL: The vineyard is set in a transversal cordon of the Coastal Mountain Range. The geological origin of the soils is primarily volcanic and includes red granite, andesite, basalt, and rhyolite rocks. Most of the soils are colluvial and therefore have an abundance of stones on the surface and in their profile, which enables the root system to reach great depths. The proximity to the Tinguiririca River also results in sectors of fluvial deposits of sand and silt. The soil is low to moderate in organic matter (3%) and the texture ranges from clay-loam to sandy-loam. The pH is slightly acidic (5.8–6.2)..


VINIFICATION : The first stage of reception includes a selection system using a conveyor belt to remove leaves and damaged bunches, etc. The selected bunches continue on another conveyor belt to a machine for destemming and sizing on a vibrating table for a better selection. The grapes are then gently dropped into stainless steel tanks for fermentation using only native yeasts at 24º–26ºC with a pump-over program determined by enological criteria. The new wine then remains on its skins for a 5-day post-fermentation maceration at 22º–24ºC for a total maceration time of 20–25 days. Malolactic fermentation takes place naturally in barrels, where the wine ages for 13 months. The wine stabilizes naturally without treatments. The wine is lightly filtered with a 3–5-micron (absolute) cartridge filter prior to bottling.

AGEING: 14 months, 75% in French oak barrels (a combination of new, second, and third use), 20% in 2,000-liter and 5,000-liter foudres, and 5% in egg-shaped concrete tanks.

Residual Sugar : 2.94 g/L
Total Acidity : 5.94 g/L(tartaric acid)
pH : 3.50
Total SO2 :  at bottling 0.099 g/L

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