2017 Salvaje Syrah-Roussanne Casablanca Valley

Chile, Aconcagua
Sulfur Free
Salvaje Syrah-Roussanne Casablanca Valley
Country Chile
Region Aconcagua
Appellation Casablanca Valley
Winery Salvaje
Vintage 2017
Color Red
Varietal(s) Syrah 97% , Roussanne 3%
¥2,805  (incl. tax)
Country Chile
Region Aconcagua
Appellation Casablanca Valley
Winery Salvaje
Vintage 2017
Color Red
Varietal(s) Syrah 97% , Roussanne 3%
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Closure Natural Cork
Volume 750ml
Bottle Size 80x80x298mm
Alcohol 13.7%
Product Code EMJ4SY--17
UPC 7804320700199
Inventory In Stock
Owning & Enjoying

Tasting notes

The wine is an intense ruby-red in color with aromas of blackberries and delicate notes of violets that predominate at the start, followed by a light touch of blackcurrant and black olives. The tannins are very rounded and dense, and the fruit stands firm on the palate as delicious acidity lends the wine a long, lingering finish.


Vintage Notes

CLIMATE: The Casablanca Valley is highly influenced by the Pacific Ocean and the Humboldt Current. It is consistently humid and presents average temperatures of 25ºC in the summer and 14ºC in the winter. The 2017 vintage was affected by seasonal weather conditions such as the dry winter of 2016, spring frosts, and high temperatures during the ripening period. The temperatures remained high throughout the summer of 2017, making it necessary to harvest two weeks earlier than planned to prevent over-ripening.


VINEYARD OF ORIGIN: La Quebrada Vineyard in the La Vinilla zone of Casablanca in the foothills of the Coastal Mountains, Blocks 13 and 14.

VINEYARD DESCRIPTION: The vines grow at 380 m asl, trellised to vertical shoot position with a northeast-southwest orientation.

YEAR PLANTED AND DENSITY: 2003 / 4,000 plants/hectare.

YIELD: 5–6 tons/ha; 25–30 Hl/ha.

SOIL: Deep soils of granitic colluvial origin, low in clay content with a sandy-loam texture and slightly acidity pH (6.1–6.3). Low in organic matter (1.7%), moderate fertility and low salinity.


VINIFICATION: The grapes were picked into bins, transported to the winery, and immediately chilled. The reception process begins with a double selection system on conveyor belts both before and after being destemmed. The grapes are then crushed and deposited into stainless steel tanks, where they undergo a 3-day cold maceration at 6º–8ºC. The temperature was then raised for the alcoholic fermentation with native yeasts at temperatures controlled to 24º–27ºC with a pumpover program managed according to enological criteria. The new wine remained on its skins for an additional 6–7-day post-fermentation maceration and a total vinification of approximately 20 days. Malolactic fermentation took placed naturally in stainless steel tanks, where the wine was aged for 12 months. The wine was the stabilized naturally without treatments. It was filtered with a 1-micron cartridge filter prior to bottling.

AGEING: 5 months in stainless steel.