The 2014 Chardonnay Aconcagua Costa was fermented in barrel with indigenous yeasts, and approximately half of the volume underwent malolactic fermentation. The wine rested in used French oak barrels in contact with the lees for ten months. It has a faint lactic nose with some smoky and spicy aromas, a core of yellow plums and waxy apples, as well as some hints of nuts with a commercial, discrete but incipient complexity; it has with an approachable profile without excess (quite subtle within the barrel fermented Chardonnays). The palate is medium-bodied, dry with pungent flavors, good length and lifted by lively acidity. This is a delicious Chardonnay at a very good price. Some 32,000 bottles were filled March 2015.