Country and Region:
D.O Leyda Valley
T.H (Terroir Hunter)
Grape Varieties :
The grapes are carefully transported and rigorously sorted at the winery, to ensure that only ripe and healthy berries go into the destemmer. All unripe, overexposed, or dehydrated berries are removed. After crushing, the grapes undergo a cold maceration under anaerobic conditions before selected yeast inoculation.
Fermentation occurs at 27°C-28°C for 12 days with 3 daily
pump-overs. It then remains over its lees and skins for seven days to further its structure. The wine is then racked into French oak barrels, 20% of them new, where it undergoes malolactic fermentation and is aged for 12 months.
An innovative project focusing on the unique topography of Chile. T.H stands for Terroir Hunter and brings together a range of wines from across Chile developed to emphasize the diversity of climate and ‘terroir’. 5,000 kilometres long with a dramatic landscape that stretches from sea level to mountain ranges as high as 6,000 metres, the potential to produce wine beyond the traditional Central Valley is enormous and T.H is at the forefront of this quest to explore new winemaking regions. Moving far away from the trend towards standardized ‘big taste’ ‘over-ripe’ wines, T.H wines are made with minimum intervention and a conscious respect for the environment, in limited volumes. They truly represent Chilean diversity and regional differences favouring freshness, character and purity. The breathtaking quality of the wines is matched by the many accolades they receive. For the Syrah Leyda; Gold at the IWC 2015 and Gold Medal and International Trophy Winner at the IWC 2015.