Tatie Sparkling Brut NV
Nestled in the prime terroir of Chile's Limarí Valley, where dry summer heat balances cooling overnight fog, Viña Tabalí has crafted an exquisite sparkling wine that harmonizes Chilean terroir with French winemaking expertise. The NV Tabalí Talinay Brut Traditional Method offers a fine, elegant mousse with aromas reminiscent of freshly baked brioche, toasted almond marzipan, and apricot, all laced with lemon marmalade and yellow flowers.
Composition: A blend of Chardonnay and Pinot Noir grown on chalky soils. Large diurnal swings contribute to its unique character.
Winemaking: Crafted using the traditional Champagne method, this sparkler reflects meticulous techniques for precision and delight.
Aging: The wine develops its complexity over time, reflecting the mineral-driven character of its terroir.
Wine Critic Reviews
Patricio Tapia - Descorchados (92): For this Tatié Brut, grapes were selected from the Talinay Vineyard (60% chardonnay, 40% pinot noir) 12 kilometers as the crow flies from the Pacific, a terroir rich in calcareous soils near the coasts of the Limarí River Valley. It was made using the traditional method of the second fermentation in the bottle. It was aged on its lees for 30 months, but it still maintains a fruity character, far from the yeasty notes of that aging and much closer to citrus fruits and herbs, with creamy bubbles and refreshing acidity. One of those sparkling wines that you need to accompany oysters.
Patricio Tapia - Descorchados (93): In an ideal world, this would be the perfect everyday sparkling wine to drink before dinner or to accompany fish or a platter of oysters. The bubbles are smooth and delicate, almost creamy, and everything’s fresh in this white. With 30 months in contact with the lees, this brut made in the traditional method is from vineyards in Talinay, planted on very calcareous soils on a series of hillsides in the Coastal Range, about 12 kilometers from the Pacific.
Patricio Tapia - Descorchados (93): After 30 months in contact with its lees, this brut made using the traditional method comes from the Talinay Vineyards, a series of hills in the Coastal Range, about 12 kilometers from the Pacific and rich in calcareous soils. This wine has an acidic tension that manifests itself in that almost citrusy character, as if that acidity came from lemonade. Here, fine, sharp bubbles and fruity flavors mix with herbal tones in a sparkling wine that's ideal for oysters.
Decanter World Wine Awards (95): Awarded at the Decanter World Wine Awards.
Description
Nestled in the prime terroir of Chile's Limarí Valley, where dry summer heat balances cooling overnight fog, Viña Tabalí has crafted an exquisite sparkling wine that harmonizes Chilean terroir with French winemaking expertise. The NV Tabalí Talinay Brut Traditional Method offers a fine, elegant mousse with aromas reminiscent of freshly baked brioche, toasted almond marzipan, and apricot, all laced with lemon marmalade and yellow flowers.
Composition: A blend of Chardonnay and Pinot Noir grown on chalky soils. Large diurnal swings contribute to its unique character.
Winemaking: Crafted using the traditional Champagne method, this sparkler reflects meticulous techniques for precision and delight.
Aging: The wine develops its complexity over time, reflecting the mineral-driven character of its terroir.
Wine Critic Reviews
Patricio Tapia - Descorchados (92): For this Tatié Brut, grapes were selected from the Talinay Vineyard (60% chardonnay, 40% pinot noir) 12 kilometers as the crow flies from the Pacific, a terroir rich in calcareous soils near the coasts of the Limarí River Valley. It was made using the traditional method of the second fermentation in the bottle. It was aged on its lees for 30 months, but it still maintains a fruity character, far from the yeasty notes of that aging and much closer to citrus fruits and herbs, with creamy bubbles and refreshing acidity. One of those sparkling wines that you need to accompany oysters.
Patricio Tapia - Descorchados (93): In an ideal world, this would be the perfect everyday sparkling wine to drink before dinner or to accompany fish or a platter of oysters. The bubbles are smooth and delicate, almost creamy, and everything’s fresh in this white. With 30 months in contact with the lees, this brut made in the traditional method is from vineyards in Talinay, planted on very calcareous soils on a series of hillsides in the Coastal Range, about 12 kilometers from the Pacific.
Patricio Tapia - Descorchados (93): After 30 months in contact with its lees, this brut made using the traditional method comes from the Talinay Vineyards, a series of hills in the Coastal Range, about 12 kilometers from the Pacific and rich in calcareous soils. This wine has an acidic tension that manifests itself in that almost citrusy character, as if that acidity came from lemonade. Here, fine, sharp bubbles and fruity flavors mix with herbal tones in a sparkling wine that's ideal for oysters.
Decanter World Wine Awards (95): Awarded at the Decanter World Wine Awards.
