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An organic wine icon named after the oak forests which surround Emiliana's Colchagua home, Los Robles. Coyam is a field blend of their best grape selection. The rest of the blend evolves each year but Carménère is the predominant profile. A nose of the very classically leafy Carménère and Cabernet family with some silky graphite tannins. Coyam gets fresher, brighter and more relevant every year, while remaining generous and structured. This years wine is a bold, harmonious blend with rich flavors of dark berries, plum, and a hint of black pepper from the larger portion of Syrah. There's a nice earthiness and a touch of oak, giving it a smooth, lingering finish.
Try this with rich casseroles involving star anise and five spice. Crispy duck pancakes and hoisin sauce would be amazing. Hard mature cheese and roast veg are also a great match.
"This beautifully balanced red blends bold fruit flavors with a touch of spice, making it perfect for cozy dinners. It’s organic and sustainably produced, adding to its appeal. Pair it with grilled lamb or a hearty stew for a real treat."
Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio. Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.
The wine is made from a blend Syrah, Carmenere, Cabernet Sauvignon, Carignan, Malbec, Tempranillo, Petit Verdot and Mourvedre grown on soil which contains a mixture of clay and sand, with the depth of the soils 2 -3 metres, optimal for red varieties. In the winery selection takes place on a conveyor belt to remove any leaves and damaged bunches. The selected bunches were destemmed, and the individual berries were selected by size via a vibrating table for better precision.
The grapes were then gently dropped into stainless steel tanks for fermentation with native yeasts at 24º–26ºC with a program of pumpovers determined by oenological criteria. The new wine then remained on its skins for a 5-day post-fermentation maceration at 22º–24ºC, for a total maceration time of 20–25 days. Malolactic fermentation occurred naturally in oak barrels. The wine is then aged for 18 months, during which time it stabilises naturally without any treatments.
Chile, Colchagua Valley
Carmenere
14.00%
Organic
Vegan
Stew
Full Bodied
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