Country and Region:
T.H (Terroir Hunter)
Grape Varieties :
The grapes were carefully transported and rigorously sorted at
the winery, ensuring that only ripe and healthy berries went into the destemmer. All unripe, overexposed, or dehydrated berries were removed. After destemming, the grapes underwent a cold whole berry (without being crushed) maceration under anaerobic conditions for 6 days. During this time, an enzymatic colour extraction and a preliminary fermentation occur inside the berries, which determine a special “upfront fruit” aromatic profile in the wine. After this, the main fermentation took place at 27°C-28°C for 12 days with manual “pigeage” three times a day. In addition, a proportion of the wine was submitted to a whole cluster fermentation, including the skins and stems, in the search for more complexity and structure in the final blend. The wine was left over its lees and skins for an additional 8 days to further its structure. It was then racked into French oak barrels, from selected Burgundian barrel producers, 12% of them new, where it underwent malolactic fermentation and was 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. 92 points - James Suckling