This emblematic wine faithfully represents Emiliana’s philosophy in which organic and biodynamic agriculture inspire our work and help us obtain the essence of our vineyards and the maximum expression of terroir.
The name means “Chilean Oak” for the Mapuches, the original inhabitants of central and southern Chile. Ancient oaks surround the vineyard where Coyam is born.
2010
Colchagua Valley
38% Syrah, 27% Carmenere, 21% Merlot, 12% Cabernet Sauvignon, 1% Mourvedre, 1% Petit Verdot
Deep cherry-red in color. Intense aromas of red fruits such as cu- rrants and raspberries with a spicy touch of black pepper and rosemary and mild floral notes of violets accompanied by vanilla. The palate is elegant and full of character, with tannins that are firm yet soft and silky and a fruit finish that recalls fresh black plums. Recommended for cellaring.
Great Gold Medal
Mundus Vini BIOFACH, 2013
91 Points
Robert Parker, December 2012
90 Points
Wine Advocate March 2012
Great Gold Medal
Mundus Vini - Biofach. December 2011
90 Points
Wine Spectator. September 2011
90 Points
Wine Spectator. August 2011
Gold Medal
Concours Mondial de Bruxelles 2011
90 Points
Wine Spectator. February 2011
Gold Medal
Biofach. Junuary 2011
90 Points
Wine Advocate December 2010
93 Points
Wine Access. June 2010
Gold Medal
Concours Mondial de Bruxelles. May 2010
91 Points
Wine Enthusiast. May 2010
93 Points
Wine Access. February 2010
90 Points
Wine Spectator. February 2010
91 Points
Wine Spectator. February 2011
Gold Medal
Korea Wine Challenge. March 2010
Gold Medal
International Wine Challenge. May 2009
Doble Gold Medal
Biofach. February 2009
91 Points
Wine & Spirits. February 2009
91 Points & Top 12
Wine Access. January 2009
Great Gold Medal & Best in Class
Concours Mondial de Bruxelles - Chile. October 2008
5 stars (maximum rating)
Decanter, Chilean Red Blends. June 2008
90 Points
Wine Spectator May 2007
93 Points
WineReviewOnline.com
Gold Medal in Red Wine Category
Biofach 2006
Best Blend of Chile & Best in Show
First Annual Wines of Chile Awards 2003
Big-bodied red wines like this one, should be accompanied by full flavored dishes such as: Wagyu Rib-eye with potatoes au gratin, Baby Goat Ribs roasted in an adobe oven or Spit-Roasted Lamb.
COYAM
POTATO-MUSHROOM GRATIN WITH BEEF FILLET AND SWEET AND SOUR RED FRUIT SAUCE
/6 servings
For the Beef Fillet
For the Potato-Mushroom Gratin*
Step 1
For the beef: place the beef in a large shallow glass dish and add a mixture of salt, pepper, mustard, rosemary, and olive oil. Cover with aluminum foil and marinate, refrigerated, for approximately 2 hours.
Remove the meat from the marinade, dry with paper towels, and sear it in olive oil and butter in a large skillet. Remove the beef and set aside.
Use the same skillet to prepare the sauce. Fry the onion until well browned. Add the red fruits and port and reduce the mixture by half over medium heat. Add the broth and reduce again. Add the beef and finish cooking it in the sauce.
Step 2
For the potato-mushroom gratin: mix the cream and eggs with a hand beater until homogenous. Season with salt and pepper and set aside.
Slice the mushrooms and sauté in olive oil. Remove from heat and allow to cool.
Butter ramekins or a large ovenproof casserole.
Arrange a layer of sliced potatoes in the ramekins or casserole dish. Continue with a layer of mushrooms and repeat with another layer of each, finishing with mushrooms. Cover with the cream and egg mixture and top with the Parmesan cheese.
Bake in a 180ºC oven for 30 minutes or until the top is golden.
Step 3
To serve: place a ramekin on each plate with 2 portions of beef and sauce.
* Stewed onions may be added to the potato-mushroom gratin if desired.
Ready! Now enjoy this delicious recipe with our "Coyam".
