The WineThe Koyle (coy LAY) wines are marked by good structure, elegance, freshness, and balance. They are concentrated wines with good acidity, that reflect the distinct terroir of the vineyard's origin. The wine was fermented in Stainless Steel tanks that were temperature-controlled to preserve the wine's high-note aromatics and flavors. It was then aged for 14 months in oak barrels to tame the tannins, adding softness and complexity. Sourced from organic vineyards in Los Lingues, an area in the Colchagua valley at the base of the Andes.
This deeply colored wine offers white pepper aromas, tart, mouth-watering red fruits. Pair it with roasted poultry (duck would be perfect!), roasted or grilled veggies, ratatouille and chicken-based dishes. Serve no warmer than 63 degrees to maximize the wine's refreshing, mouth-watering personality. 14% ABV, drink now through 2026.
The Winery
The Undurraga family is now in its 6th generation of managing this winery, started in 1885 by Francisco Underraga. They purchased the Los Lingues farm in 2006 and began converting to Biodynamic practices three years later. Their efforts paid quick dividends, being named one of Wine Spectator's top 100 wines in 2012.
The Flower
Koyle (coy LAY) is named for the native Los Lingues flower that you'll find on the top of the wine's capsule and its front label (lower left, in this case). To quote the winery:
"Koyle is the flower, the result of a job well done, the process of perfection, of life, of beauty, the faithful reflection of the maximum expression of our terroir.
Like our native Los Lingues flower, we live with the idea of creating wines of excellence, with a unique stamp of character, elegance and purity."
