The vineyard is located at the Los Robles Estate, Colchagua, Chile. The vines are grown in soil consisting of clay and sand.
Hand harvested between April-May, the certified biodynamic grapes undergo a double-selection process and are quality sorted using a gravity-flow system. Vinification begins with a 4-7 day cold-soak followed by
alcoholic fermentation with selected yeasts and regular pumpovers in stainless steel tanks with a maceration period between 20-25 days. Malolactic fermentation occurs naturally in French oak barrels. Coyam is largely unfiltered and aged for 13 months in 80% French and 20% American oak barrels.
Color: Intense violet-red.
Bouquet: Aromas of ripe red and black fruits integrated with notes of spice, earth and a hint of vanilla.
Taste: Beautifully balanced and full on the palate. Good structure with soft, round tannins. Elegant expressions of fruit delicately interwoven with oak, mineral, and toffee.
Serve with roasted red meats, strong cheeses and pasta with spicy sauces. Also marries well with dried fruits.