Kalfu - Taste 600 Miles of Cool, Chilean Coastline

Press Release

Kalfu Molu Chardonnay 2017

Kalfu is a range of cool climate wines from leading Chilean winery, Viña Ventisquero.  The concept behind the 9 strong, 3 tier range is simple - Kalfu means blue in the Mapuche language, and the fruit for these wines is sourced from VV’s owned vineyards situated along 600 miles of cool, Chilean coastline. 


Kalfu Molu Chardonnay 2017                                                                   13% ABV

Cambridge Wine Merchants, RRP £10.99; Frontier Wines, RRP £10.25; The Bottle Bank, RRP £10.90; Drinkfinder, RRP £9.99


Molu means west or “where the sun sets”.  History tells us that the Mapuche saw the stars in the sky over the Pacific Ocean and, as the earth was rotating, they would hide in the sea and become starfish. At that time no one knew that the earth was round and turning; back then they believed the stars were falling into the deep darkness of the ocean.

The Kalfu Molu Chardonnay 2017 is a pure, unoaked expression of fruit sourced from VV’s Tapihue vineyard in the Casablanca Valley, featuring 50% sandy clay and 50% granite soils with depths up to 1.8 metres.  Winemaker Alejandro Galaz notes: “The granite gives all the structure and minerality to the wine because of its composition (quartz, silica and iron), and the sand and clay the softness and roundness.  The lovely coastal breezes of summer provide the perfect conditions for slow ripening.  The result is high-quality fruit with pure varietal characteristics.”

Temperatures were medium-to-high during 2017 in the Casablanca Valley.  This resulted in the grapes ripening more quickly, producing well-balanced and aromatic wines.  “In a cool climate area like Casablanca, these conditions give extra volume to the palate, keeping the freshness of the fruit and character on the nose,” explains Alejandro.  Between 15 and 22 March, the clusters were harvested by night and then carefully transported to the winery.

Prior to fermentation, a cold maceration was carried out for 12 to 14 hours to increase contact between juice and skin.  The fermentation was then carried out slowly, maintaining a constant control of temperature between 13 and 16°C, allowing for extraction of fruit and mineral aroma characteristics.

After fermentation, the wine was left to rest for 6 months on its lees, with some bâtonnage to maximize texture complexity.  About 15% of the wine was aged in French oak for a period of 6 months.

Asked for his top food pairing tips, Alejandro said: “I love this wine with fish in particular - steamed shellfish, seafood risotto and smoked salmon.  And it’s great with a nice, ripe cheese, like a Camembert or Brie!”


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Date of issue:                                     4 July 2019

Further information:      emma wellings pr      020 8996 5168      emma@ew-pr.co.uk