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Errazuriz - Carmenère - Single Vineyard 2008
Aconcagua Valley (Chile)
Wine.com : « Red Wine by Errazuriz from Chile, South America. Deep plum-red in color, this wine... » See more...
Wine.com : « Red Wine by Errazuriz from Chile, South America. Deep plum-red in color, this wine shows the classic traits of the variety. The nose is ripe but complex, with aromas that recall fresh blackberries and notes of sweet spice. A swirl of the glass reveals a light touch of black pepper that lends complexity and elegance. The voluminous palate is complemented by a soft, creamy texture with well-rounded tannins in this big-bodied wine. The flavor of roasted red pepper subtle toasted notes linger long on the finish, confirming the sweetness and depth achieved this year in the Carmenere at Errazuriz. »
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Errazuriz - Carmenère Estate 2008
Aconcagua Valley (Chile)
Vinexus - Infinity of Wine Duitsland : « Deep, dark red in colour, with pleasing aromas of spices, roasted red peppers, a... » See more...
Vinexus - Infinity of Wine Duitsland : « Deep, dark red in colour, with pleasing aromas of spices, roasted red peppers, a light touch of mint, black fruit, and ash. The creamy palate is well-structured, with sweet, friendly tannins. Flavours of coffee and mocha appear along with toasty oak leading to a pleasing finish. »
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Errázuriz Shiraz 2008
Aconcagua Valley (Chile)
Vinexus - Infinity of Wine Duitsland : « This viticultural paradise dealt us tougher conditions in 2004 than in 2003. The... » See more...
Vinexus - Infinity of Wine Duitsland : « This viticultural paradise dealt us tougher conditions in 2004 than in 2003. The growing season got off to a slow start with an unusually cool spring. Temperatures spiked in late summer, however, triggering high sugar accumulation ahead of tannin development. We also saw some Autumn rain in almost every valley, and we had to implement vineyard practices such as leaf pulling to head off botrytis development. Yields were down by about 20%, on average. In Aconcagua, the Shiraz developed excellent colour and the variety’s classic, complex notes of ripe fruit and spice. V I N E YA R D : The first Shiraz was planted in Chile in 1993, making it one of the newer varieties to be produced here. Our Aconcagua vineyards that provided the fruit for this blend have mostly been producing since 1996, with some blocks coming on line in 1997 and 1998. The vineyards are all trellised to a vertical shoot positioning system, with spur pruning. The general climate of the valley is strongly influenced by the Pacific Ocean. Warm summer days are dramatically cooled by afternoon coastal breezes. Somewhat cooler areas are found toward the coast and all along the valley floor. Rainfall is concentrated in the winter months, and the vineyards receive no rainfall during the growing season. All the Shiraz vineyards have therefore been planted with drip irrigation systems. The soil profile varies across the valley, but the vineyards generally feature medium-fertile, clay-loam soils with a good percentage of stones, which provide excellent drainage. W I N E M A K I N G : The hand-harvested fruit was given five days of cold pre-fermentation maceration at 8° Celsius before undergoing fermentation at 24-28° Celsius, with two to three daily pumpovers. Post-fermentation maceration lasted 20 to 30 days, depending on the development of the individual lots. The individual lots aged for seven to nine months in French (60%) and American (40%) oak before blending. Clarification occurred naturally as the wine settled during ageing";" it was then only lightly filtered at bottling. W I N E M A K E R ’ S C O M M E N T S : Our 2004 Shiraz is striking for its forward, lively fruit. The ripe berry aromas are accompanied by smoky, toasted oak and caramel, with floral and spicy notes that are pure Shiraz. The wine is soft and well structured on the palate. The integrated oak complements the chalky tannins, together creating a velvety texture. This wine is delicious for drinking on release, and it should continue to age nicely for at least five years. We recommend opening the bottle an hour before serving to allow the wine to breath. A P P E L L A T I O N : Aconcagua Valley A L C O H O L : 14.0% by vol. P H : 3.72 T O T A L A C I D I T Y : 5.03 g/l (tartaric acid)"; »
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