Paul: Hey, welcome to the continuing
Winemaker Series, Wine of the Month Club, and very excited because I had a
visitor today, Julio Basillas.
Julio: Yep…from Chile…
Paul: …from Chile…
Paul: …from Matetic…
Julio: …from Matetic Vineyards,
Paul: …Vineyards, yes. You did
something very interesting, you pointed to this bottle here, which we featured
the wine as the '07.
Julio: Yeah, there is some
beautiful vintage over there.
Paul: Yeah, Chardonnay…
Julio: Yeah, yeah…
Paul: What did you say, you got 90
points on there…or something like that?
Julio: Yeah, 90 points, was some
very nice vintage of Chardonnay…
Paul: Did you make that?
Julio: Yeah, we made that with an
old winemaker, he used to work with us also.
Julio: …it's a classic Chardonnay
from our program, you know, from fermentation…
Paul: …how long…how long have you
been with this winery?
Julio: Well, since 2002.
Paul: Okay, great…
Julio: Yeah, yeah, a long time. I
came here to get some education in the States.
Paul: Where did you go?
Julio: I use to work with our
consultant in Napa, and then I moved back to Chile for working with my family,
for my marriage family,
Paul: So did you study oenology
Julio: Yeah, I develop my career
with them. You know, I went to States for get more experience, for improve our
technique, and then they offered me a job there, and so, I have been there
since 2002 working with them.
Paul: What you doing here this
trip. Are you staying in the East Coast, are you going to the West Coast, you
say you'd be…?
Julio: …I will stay here in
California mainly, and then I'll move to Texas for a few days and then I'll
move back to Chile to finish the harvest, because we just…
Paul: Oh, yeah, that's right, six
months difference, right. So when is the harvest exactly?
Julio: Well, we'll start at the
end of February, making some sparkling. We're producing just a small program
of sparkling wines, and then we finished with just a few weeks ago.
Paul: I don't think I've had your
sparkling. Is it a traditional…blend?
Julio: It's a traditional, it's a
50% Chardonnay, 50% Pinot Noir wine and we're doing that in barrels, and we're
taking the bubbles…things in bubbles. It's the classical way, but it's just a
start, you know, it's a new break for us and we're learning and doing something
Paul: Hey, give me a couple bottle
of that, will you? (laughing)
Julio: No…you know…
Paul: …no…it's not here yet…
Julio: …it's fun. It's really,
really fun, you know, to work with that thing, you know…we are learning a
little. You know our consultant, Ken use to work for a long time…
Paul: …well, he knows what's going
Julio: …he knows…he learn a lot of
research from them, so we're…doing very, very good stuff.
Paul: Well, based on the…hey,
we've featured your Chardonnay, and we're going to taste your Pinot Noir
today…both of them classic…in versions of what they are.
Julio: Yeah…yeah, you know, I
bring state of the art wines, and you know, we bring a lot of passion on it…
Paul: You have a Guest House
Paul: …for a guy like me?
Julio: …a beautiful hotel. Yes, a
beautiful (joint) and nice restaurant.
Paul: …just want to make sure…
Julio: Yeah, you have to visit
Paul: One thing you mentioned
too…we will…was, and it's the first I've heard this, cause we have a cultural
collection that we're not tasting today, but…that your land contiguously goes
from San Antonio…
Paul: ...District all the way to
Julio: Because it's so big, you
know, we have a…ten thousand ranch. So, there are, you know, our population is
split in two, in the North we have Casa Blanca looking to the ocean on one
side, and on the other side of the property, in the South, is still looking to
the ocean also, that is San Antonio. That is why we can play and we can
select, you know, its specific places for vineyards in San Antonio and Casa
Paul: very interesting…
Julio: Specifically, this wine,
this Sauvignon Blanc is produced from San Antonio grapes.
Paul: Right…which I…gorgeous, I
had…folks, I had to pick four, five wines for these videos, just to make sure
we don't run too long. So, I had to pick the…what I think is the most
interesting examples, although all the wines were great. This one has a
wonderful verbaciousness to it, a grassy character to it.
Julio: Yes, it is made like that,
you know, we are using three (clones) selections for reach…that specific touch
into the wine. (Clone) 2 4 2…1, and 1 of 7, and 1 of 7 is very specific to
have this smell or this herbal touch, this jalapeno pepper…
Paul: Yeah, you know what, that's
good, the nose has definitely got some jalapeno traces in it, and of course,
you don't get the spiciness of the jalapeno, but, you know, this to me…explains
Chilean Sauvignon Blanc, because all the white grapes that come from there, and
what we've experience here as Americans as Chilean wines, this one here, it
really express what I think Chile is about.
Julio: Yeah, you know, we love
that thing, you know, that character and the blend of this…different things,
you know, the spiciness, you know, the tropical fruit and herbal notes. Not
just pure acidic, you know, and…the acidic is beautiful.
Paul: The acid levels are great,
very refreshing, I'd love to have it with some shell fish…
Julio: Yeah, yeah, it's perfect
for raw fish, you know…
Paul: We're going to move to
the…now, this is the Corralillo brand. We've talked about that, we also have
the EQ brand, that's the one I featured.
Julio: Yeah, yeah, that is our
premium…premium brand, yeah.
Paul: We're going to move to the
Pinot Noir…the premium brand. Okay, so, when we're in the store or at the
market, at the restaurant we see the Matetic brand. There is the Corralillo,
which is a very nice wine, then you've got your EQ premium brand. I taste both
Pinot Noirs, both were great, one had a little more smoke and depth…depth, but
a bit more smoke. This one's more feminine, but much more Pinot Noir flavors.
Julio: Yeah, this is a classic
Pinot Noir from our vineyards, you know, we put a lot of passion. This is a
classical style Pinot Noir we made with our technique and open to fermenter,
you know, cold soak, we use only the classical, you don't wait for the richness.
You know the technique, punch downs, there's no pump overs, just this very
fancy, very low extraction. So, then we move the wines really, really fresh to
barrels, French barrels and we leave it there for 12 or 14 months, depending on
Paul: It's very elegant…
Julio: It's very elegant.
Paul: …and very feminine…
Julio: …nice, long finish, you
Paul: Pinot Noir is
not…indigenous, obviously, to Chile, but it's kind of new that they've come
out…from our stand point when we taste all the time, it's only recently in the
last couple of years that Pinot Noir from anywhere in the South America,
including Argentina, has had Pinot to it.
Julio: Because in the old days
everybody wants to have a tremendous wine and, you know, Pinot is so fragile,
so you have to be very aware how much extraction you can create with the Pinot
wine. You…need to learn about your place, where the vines are developing, it's
hard to…it takes time to develop a good Pinot.
Paul: What's…fun for us, guys on
this end that are tasting all the time, we've…I've seen the evolution, you
know, we've taste it, we've taste through it. You guys have done a great job
with this wine.
Julio: It takes time learning, you
know, and know the place…
Paul: Excellent, excellent value…
Julio: Yep, yep…
Paul: So, now we're back to the
Julio: Corralillo Syrah…
Paul: …and this is the Syrah,
which I thought was…has tons of youth in it, still looking at its color, was
amazing. When I…
Julio: …it's a very dark Syrah…
Paul: Yes, when I poured it in the
sink, I'm looking at it and going, "Wow, this I amazing." The stainless steel
is shining through barely.
Julio: Yeah, you know, my hands
are two weeks, and look like that…(laughing).
Paul: Really… (laughing)…you call
that wine fingers, when it gets all…
Julio: (laughing)…yes, that is for
tasting, you know, for doing that in the tanks and… It's funny because it's
dark Syrah, you know, every (strong) style, very spicy, with a beautiful blend
of red fruits, also…
Paul: …wonderful blueberries in
that, but, you know, the balance is great. It's not too much acid, it's got
enough fruit, it's got a lot of life…it's got a lot of life in this one.
Julio: Yes…and they have a, you
know, the aging potential is huge…
Paul: It has to be…
Julio: ...we open bottles with 12
years old and…they're perfect…
Paul: …Really…that's great, it's
actually fun. I love the (nose) too. There's blueberries in this one, cedar
and some smoke…
Julio: Yeah, cedar…you know, spiciness,
the white pepper, juicy.
Paul: Might have to swallow that,
I'm not dumping that out…and now the flag ship, gorgeous package.
Julio: Yeah, this is the
flagship. Yeah, this is our icon, you know, and…
Paul: How many wines you make, do
you put the Matetic name on? Just this one?
Julio: Just one. We're looking to
reach the level in a Pinot Noir to have a Matetic…
Julio: …and I think we're reaching
that level with this vintage.
Paul: I think so, you're real
Julio: Maybe in the future you
will find Matetic Pinot.
Paul: This is Syrah, this is '08…
Julio: Syrah…this is made in
under…by biodynamic rules, that means native fermentation, with native…or just
old fashion wine making, you know. No artificial flavors, just 20 months in
Paul: You said that the winery…it's
farmed by…organically, and the process is sustainable by… biodynamic…?
Julio: …yeah, by biodynamic.
Paul: You don't put that on the
labels, or will you be putting it on the labels?
Julio: We will be putting that
thing on the labels right now because we get Demeter Certification, and that
takes a long process, you know…
Paul: Is that an international
thing or it is just for Chile?
Julio: It's an international
thing. Demeter comes from Germany to check all your process, all your paper,
all your inputs and then they give you that standard, and there is only three
vineyards in Chile with that standard.
Paul: Really, wow, that's
Julio: Yeah…it's a long process.
Paul: Wonderful, wonderful…this
has just got…so much character, and it seems like it's going to go on forever,
just layers and layers of flavors.
Julio: Yes, I love all the
Paul: Is this a clone, is this a
vintage selection, barrel selection…?
Julio: It's a vineyard selection. We grow those
vines like a dry farming, vines very low yields…it's a very specific clone
selection also, very classic, 1-7-4, 4-1-7 clones...very spicy.
Paul: Well, it was a pleasure
having you here today…
Julio: Thank you…
Paul: …and we're really looking
forward for some of the things coming out of your…quiver out there…
Paul: …and look forward to have
you come again.
Julio: Yeah…that you for the
Julio: …thank you for showing the
Paul: You're welcome. Cheers…