Chilean Reds

Chilean Reds

Thanks to David for a GREAT evening - a respectable night of dry red wines fit to accompany Dave's home!

Tonight we drank Chilean Reds

And now, presenting the wines... in order of serving - not preference but I can tell you that F came in first (In Situ, Carmanere, 2004 - $12 at The Fresh Market).

A - Bris Andes, 2005, $10 (Total Wine)
B - Anakena, Carmanere, 2005, $10 (Total Wine)
C - Septima (Argentina... uhhh.. perhaps Ryan should pay a tad bit more attention to the details of our fine and wanna be snobby wine club!), 2003, $8
D - EcheVern Reserva, 2003, $12
E - Araucano, 2004, $12
F - In Situ, Carmanere, 2004, $12
G - Ona> Anakena, 2004, $15

Date: May 2007

Chilean Red Wine is an Easy Choice - Update Published January 21, 2012

The South American country of Chile has a long viticultural history that dates back to the 16^th Century when missionaries who came with the Spanish conquistadors introduced the vines to the country. Though the missionaries initially meant only to use wine for sacramental purposes, local farmers joined the missionaries and the first plantings produced fruit that was sufficient for more than religious use. As such, the commercial wines became very popular and locals even exported wine to other countries. The wines were so popular that they proved to be serious competition for the Spanish export wines. The Spanish crown imposed heavy taxes and even went as far as to destroy acres of vineyards.

In the 1870’s, the Phylloxera louse wrecked havoc in the wine world, with European and North American vineyards suffering loss. Natural conditions isolate Chile, with the Pacific Ocean on the one side and the Andes on the other. Their vineyards remained unaffected, and even when the affected nations began the process of replanting, they obtained healthy plants from Chile. Today you will find some of the earliest vines in Chile still producing grapes as the country remains free of the disease.

Although Chilean wines had lost their popularity with governmental restrictions, the 1980’s saw them hitting the worldwide market again; they became an affordable way to enjoy wine. Today, the wines have reached a wide and demanding audience. As the country’s free market economy finally gained momentum, there was a growth in outside investment, expertise and equipment, which began to trickle into the Chilean wine industry. Local growers began to adopt international wine standards and Chilean red wines increased in quality and price. Today, more than six powerful complex red wines are making their way into the US market at 20 to 60 dollars a bottle.

Bris Andes

A Chilean Cabernet should offer a unique combination of fruit-driven personalities as well as nuances of earth and spices. Chile offers an ideal climate for the growth of wine grapes, and the fertile soils allow the farmers to cultivate without requiring complicated or expensive technology. You will find Bris Andes Cabernet Sauvignon growing throughout the Colchagua Valley. This area experiences searing summer days and chilly evening breezes that drift inland from the Pacific Ocean. The vines also profit from the mineral rich melted snow that drips off of the Andes, and the wine itself is a great value Chilean red wine.

The Bris Andes Cabernet Sauvignon is not as heavy as other cabernets, but it makes up for this with a great fruit flavor. It offers a lovely bouquet of flavors including black cherry fruit and ripe berry. Heavy hits of cherry, strawberry and green bell peppers and undertones of pepper and oak follow the simple nose of red berries and minimal herbaceous notes. The finish is slightly long and slightly spicy, and for some, it may be overbearing. The wine is great when paired with grilled top sirloin; this rare cut of beef compliments the wine and adds a buttery characteristic to the finish.

Anakena Carmanere

You will find Vina Anakena at the base of the Andes Mountains, amidst the Rapel Valley. Jorge Gutierrez and Felipe Ibanez , who were school friends, founded the winery. They were convinced that they had to offer the highest quality wine to achieve the distinction they desired. They wanted to make their project successful. They scoured the famous wine districts of the world, and soaked up the culture and advanced winery techniques. This taught them what would be expected of wine from the Rapel Valley, a remote but well endowed land. The first vineyards were planted in 1999 and today, the Vina Anakena has land in Cachapoal Valley, Leyda in the San Antonio Valley and Cerro Ninquen in the Colchagua Valley.

Every good wine reflects the uniqueness of its chosen soil and climate. Anakena has made a commitment to seek out singular territories that produce wines that are nothing short of exceptional. The Alto Cachapoal vineyards, for instance, are located in an area of Chile that is the most appreciated of all the wine producing regions. Anakena practices a low intervention and sustainable approach in all their operations, from the vineyard to the bottle. This is meant to minimize environmental impact, but also to make for better wine.

Anakena Carmenere is made from grapes in the Alto Cachapoal vineyard of Rapel Valley. The wine’s must be fermented at temperatures of 27 to 29 degrees Celsius. Maceration is carried out in stainless steel tanks for 1 to 8 days, and then malolactive fermentation follows. This particular wine is not aged in oak barrels. Unique to Chile, the wine is full bodied and dark cherry red in color. It has nuances of pepper, blackberry and chocolate aromas. The palate is rich and fruity with a velvety finish. It goes down well with game, red meat, cheese and pasta, and should be served at 18 to 20 degrees Celsius.

The Anakena Carmenere Single Vineyard is medium bodied; an elegant blackberry and spicy Chilean red wine. This particular Anakena wine bursts with ripe blackberry and spice aromas, which has made this varietal the flagship wine for the country. The black fruit flavors are tinged with notes of cedar that are smooth, finishing off on a velvety note. The Anakena Indo Carmenere on its part is full bodied, elegant and spicy with a black fruit taste. This deep purple Carmenere combines licorice, black fruit and spice to create a memorable aroma. The palate is well balanced with silky tannins and then signs off with a long finish.

Septima

Septima is a pristine winery that is situated in Mendoza, the acclaimed winemaking district of Argentina. The winery was founded in 1999 and was the seventh winery introduced by the Codorniu Group. It is known for the world renowned cava and still wines from Spain as well as Napa Valley. Septima produces wines that are authentic and modern while still upholding tradition. The Septima vineyards are planted in the shadow of the Andes in an ideal microclimate for planting Chardonnay, Malbec and Tempranilo grapes. The Septima team practices a minimal intervention approach that maximizes the influence of the unique growing condition that the Andean Mountain range affords.

Septima Gran Reserva is a Chilean red wine that is made from grapes that are grown in the upper region of the Uco Valleys and the Mendoza River from 3 vineyards. The grapes are harvested by hand and then macerated at very low temperatures for about three days. Traditional fermentation then takes place at controlled temperatures in tanks made from stainless steel. The wines are then aged separately in French and oak barrels for a year.

The wine is profoundly deep ruby in color. The nose consists of violet and rose flowers, nutmeg, black pepper spice, chocolate and brambly red fruit. It is medium-bodied with a smooth mouth feel. It has firm acids and round tannins. The flavors are not too pushy and instead swirl around each other; they include blackberry, red cherry, sweet cinnamon and chocolate. The wine has a lengthy finish that shows a restrained but lasting acidity and tannin with ripe red fruit. Following this, you will find vanilla laced chocolate at the very end. The wine is elegant and balanced, and pairs well with chicken, pasta, red grilled meat, stews, rice dishes and lamb.

Although Tempranillo is not typically grown in Argentina, Septima planted the varietal in its vineyards in honor of its parent company, Grupo Codorniu. The Tempranillo fruit is hand harvested in the cool of the morning and then placed in stainless steel tanks that are temperature controlled. It is a good harmony of sweet and acid fruits with a slight smoke from oak and alcohol. The nose is interesting with a palate that is expressive especially in the middle with a finish that is short-lived. The wine’s fruity character makes it perfect for accompanying chicken, whether roasted, baked or fried. It could also work well with more traditional cuisine such as cold cuts, pancetta, prosciutto and bacon.

Septima Syrah is a wine that has a lot of personality and is grown and produced with the varietal character as the main focus. The wine is presented in a deep crimson color with slight hints of purple. The fruit-forward wine has a good concentration in the mouth with dark berry flavors including boysenberry and blackberry. It also has tasty notes that are subtle but which add depth to the mid palate. The wine is well defined and has nice acidity and an enjoyable finish. Because of its sweet tannins, it pairs well with steak, roast beef and hamburger. It also matches nicely with rack of lamb and pork spare ribs.

Septima Malbec is a beautiful Chilean red wine that is also hand harvested in the cool hours of the morning. The wine is aged for 6 months in American oak barrels. The Argentine Malbec is one of few grapes that have the potential to produce extremely rich, dense and complex wines and also be made into simpler, fruity ones. Septima Malbec leans on the soft side. The nose is made of black plumy fruit, earth herb and menthol that are followed by plum, blackberry and black raspberry in the mouth. The texture is smooth, with soft tannins and an acidity that is at a good enough level for matching with food. It pairs well with pork spare ribs and rack of lamb, and can also work with a turkey burger or a simple bistro fare.

Echeverria Reserva

In the province of Guipuzcoa Chile is a little town that goes by the name Amezqueta, which is the where the Echeverria Family originated. The family moved to Chile in 1740 and has become prominent in the agriculture and active growing of grapes in the country since. The family established their vineyard in the outskirts of Molina town in the early 1900s, and has since been growing grapes of high quality. The Vina Echeverria began to market its wines worldwide in 1992 with its own label. Today, the winery exports to highly demanding markets that are located in Europe, Asia and America.

The Echeverria Reserva Cabernet Sauvignon 2007 is bright ruby red with purple hues. There are intense aromas of strawberry, blackberry and cherry that blends smoothly with hits of coffee and tobacco. The wine is round and silky on the palate and has a fulfilling mouthfeel as well as a delicious finish that is persistent. Echeverria Cabernet Sauvignon 2001 is firm and has vanilla bean and cedar notes framing the black cherry and red currant fruit. The 1999 bottle offered a wine that was mature, with notes of raisin, leather and tree bark. It is impressive for an aged Chilean cabernet, with its palate still holding the cedar notes while still allowing it to have depth and nuances of fruit. The wine is serious and structured with just enough sly fruit.

The Echeverria Reserva Merlot 2009 has aromas of compote, pickled peppers and honeyed fruit cake. The wine has a medium to full-body that is dry yet fruity and a finish that is tart, with accents of cranberry sauce, cedar and dusty earth. Echeverria Reserva Merlot 2008 is full of soft and juicy Merlot character. The wine’s complexity is enhanced by ageing that is done in French and American oak barrels. The soft wine has a characteristic display of spice and herbs that linger in the background. The 2002 bottle has a lovely focus of plum and black cherry fruit with dried herb and cocoa powder notes. The finish is framed with cedar tannins.

The Echeverria Syrah Carmenere Reserva 2006 has a bright violet red color with hues of purple. The nose is complex and shows aromas of cherry and plum that are combined with notes of berries, violets and bitter chocolate. The palate is smooth and round, while the finish is long lasting and exquisite. Echeverria Syrah 2008 Reserva has a garnet black color with aromas that include custard, baked cherry and spicy nougat. The body is medium to full and the finish is spicy and long, with hints of juicy blackberry and cedar. The wine is best served with pepper steaks. Echeverria Reserva Syrah 2006 is bold and pretty, featuring aromas of cassis, mint, blackberry and dark chocolate. It is dry, ripe and round with a savory and spicy Christmas cake undertone. It can be served with your big beef dishes and red meats.

Araucano

Hacienda Araucano is situated in the Lolol Valley in Chile. It was established by Jacques and Francois Lurton, brothers who began several projects that started in France then spread to Argentina, Chile, Portugal and Spain. Since they were introduced in the US markets, the Araucano wines have become an overnight success. The winemakers aim to produce world-class wines, which is their motivation for consistently bringing exceptional wines to the market.

The Araucano Pinot Noir is a pale rusty red wine that is mainly sourced from the Lolol growing regions in the Central Valley of Chile. The nose is dried leaves, dusty cherry and smoke from the barbeque grill. It is medium bodied with a smooth mellow cherry upfront that is accompanied by licorice, herbal tea and smoke. It also has a nice mix of fruit and more astringent flavors. Though it may not be the most complex Pinot Noir, it is also not too simple; it is quite interesting and tasty too. The oak and tannins are well meshed and the acidity is sufficient, allowing the finish to linger for a fairly long time.

Reserva is the term for reserve in Chile and usually means the highest quality wine from the producer, though it may sometimes be a marketing term to help sell the wine as well. The Lurton Hacienda Araucano Carmenere Reserva 2005 is a black, brooding and full-bodied wine that is surprisingly very tasty. It has juicy notes of blackberry and dark fruit and a smoky finish. It goes well with bison steak, venison, and hearty meat dishes and beef tenderloin.

The Araucano Cabernet Sauvignon 2008 is an opulent wine with an eye-catching red robe. The red fruit and vanilla aromas are intense and blend harmoniously, which gives the wine a lot of complexity and freshness. The Gran Araucano is also very aromatic with fine tannins that are also well integrated. The richness of the wine is one of the greatest prides of Francois Lurton.

In Situ Carmanere

In Situ wines come from three generations of passion, with wines that are crafted from grapes that are selected from the best vineyards. Vina San Esteban is the name of the winery that is tucked away from the main tourist routes of Aconcagua. The farm started in 1974 and began bulk wine production in 1992. The winery finally established its own wine label in 2000. Where the conditions are right, the plots of land are fully organic. The hillsides of Mt. Paidahuen are home to the In Situ vineyard. The outstanding excellence and diversity of the Aconcagua Valley led Horacio Vicente to settle his family and dedicate his life to winegrowing and winemaking. In Situ aims to create wines using gentle winemaking techniques and capture the full expression of Aconcagua in each bottle.

The In Situ Winemaker’s Selection Carmenere 2008 is picked just after the vegetative green period, before it becomes overripe. The wine is quite dusty with an earthy aroma and a meaty edge as well as solid black fruit. It has a nice extraction on the palate that is not overdone but that has a grip. The In Situ Gran Reserva Carmenere 2008 presents more new oak with 5 percent of Cabernet Sauvignon and the same amount of Syrah. The wine is big and dusty, with a cassis and blueberry nose. Flavors include coffee and spice with a nuance of rich mocha. The palate is really sweet and fruity with the mid-palate being weighty with good intensity. The tannins are sweet and smooth while the finish is of black cherry.

Ona Anakena

The first inhabitants in the Tierra del Fuego Island were the Ona people. The island is located on South America’s most southern tip. The Ona people were able to keep themselves apart from Western civilization longer than other indigenous groups and were therefore able to maintain their unique spirit for more than 10 centuries. They were hunters and skillful with the bow and arrow. They were brave when fighting and their solidarity and friendship were inspiring. Body paint was the strongest emblem of the tribe, and the Ona line of Anakena employs the same artistic expressions to illustrate the unique packaging of the wines that carry in them the Ona spirit.

The Anakena Ona Cabernet Sauvignon Merlot Carmenere 2006 has a heavy nose that tells of the time that the wine spent in French oak. It has thick and powerful aromas that include vanilla, spice and fudgy creaminess and a copious and sultry black fruit. The palate is just as powerful, with a continuation of the wine’s grip. Rich and chewy tannins meld with the bittersweet black fruit while the wood tannins add a grainy depth that gives more spice to the plumy finish. This mouth-filling plush wine is forward, but still has structure.

Anakena Ona Pinot Noir 2007 has a fascinating nose. The soft and smoky strawberry fruit of the Pinot is joined by the Viogner, giving a floral and peachy aroma, with hints of coffee. The palate is open and charming with strawberry fruit and a tight tannin structure with a touch of licorice and spice that warms the finish.

On its part, the Anakena Ona Cabernet Sauvignon Merlot Carmenere 2005 lasts 16 months in the barrel, is blended and goes back into the barrel for another four months while using components from the single vineyards. The wine has a deep color and a big but soft nose, with black fruit, cedar and a hint of forest floor in its character. The wine has a lot of complexity, a powerful palate that is beautifully rounded and a minty smoothness. A fine sour and slightly black olive constraint makes it perfect for food, giving it a lovely sense of balance and finesse. Being spicy and fine with the acidity of black cherry, the wine does not fall short of all that is Anakena.