Tag Archive | "Chilean Wines"

Elqui Wines hand-made Pinot Noir Setup

Winemaker, Steffan Jorgenson, of Chilean Elqui Wines, sends this picture of its newly acquired – hand made- crush system for Pinot Noir:

Elqui Wines hand-made Pinot Noir Setup

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Emiliana winery in Chile: An eye on Biodynamic

Emiliana is a winery located in the Casablanca region and operates a 100-percent biodynamic program. Fernando Pavon is their one of the most passionate people I’ve ran across when it comes to doing things organically and biodynamically.

Biodynamic

Biodynamic

Check them out at: http://www.emiliana.cl/

 *Note: All pictures taken with a Panasonic LUMIX DMC-ZS30

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2009 Cono Sur Vision Gewurztraminer

By Duane Pemberton

The more I understand Chile, the more I see how incredibly well-suited it is for growing all kinds of grapes thanks to its diverse topography. Because of its incredibly long coastal line, Chile has a ton of various possibilities for grapes – from hot, tropical conditions down to near freezing in the south-end of the country.

I really feel Gewurztraminer is an awesome white grape that largely gets overlooked now days because of how it’s been so bastardized into a sweet wine that many folks don’t care for and most of which are very food unfriendly.

Cono Sure is a relatively large winery that produces a wide assortment of wines using various varietals. They produce everything from Pinot Noir to Carmenere.

Technical Data:

  • Grape: 100% Gewurztraminer
  • Appellation: Casablanca Valley
  • Alcohol: 13.2%
  • Residual Sugar: 8.3 g/l
  • ph: 3.31
  • TA: 6.9 g/l
  • Price: $15

Nose: Petrol, bluestone, apricot, peachfuzz, lavender, a hint of river-rocks, kiwi, lemons and starfruit.

Taste: Good balance of petrol and stone fruits – this is a nice, dry Gewurztraminer that remains faithful to the grape. Good acidity with a slight hint of sweetness which makes for a very balanced wine. This style definitely takes me back to the old-world of Alace and Austria in its dryness approach. Good finish that brings on enough acid to make the Grateful Dead proud – a natural pick for lightly-spiced curry dishes, antipasta dishes, Rockfish, Halibut and other “fleshy” seafoods.

W.E.P. Rating: 100%

On the web: www.conosur.com

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Montes Cab Sauv and a Sauv Blanc – Chilean Value

There was a time, a few years ago, when Chilian wines were all the craze – however, they have since lost much of that hype to other regions such as Mendoza Argentina and even Portugal. It’s no secret, really, as to what causes that buzz around any particular region – it’s all about value and bringing the “goods” for the given price-points.

Montes Wines started in 1987 with two partners and has since blossomed into one of Chile’s premier wineries. They started off servicing niche markets as their competition stuck with local supermarkets – the vision has paid off for them. They have a huge passion for delivering quality-to-price ratio wines and I’m personally a huge fan of that – let’s dive in and see what these wines are all about.

2007 “Limited Selection” Sauvignon Blanc – W.E.P. Rating: 90%

Denomination of Origin:
Leyda Valley
Vinification:
This wine has no oak aging nor malolactic fermentation
Filtration:
One earth filtering and one pad filtration.
Yield:
6 Tons/Ha  (2,4  tons per acre)
Variety:
Sauvignon Blanc 100%.
Cellaring Recommendations:
No more than two years.
Recommended serving Temperature:
10º a 12º C.
Decant:
Not needed.
Nose: Lemongrass, glue, asparagus pee, peach skin and grapefruit.
Taste: Super clean mouthfeel – not overly “grassy” like so many american sauv blancs are – nice acidty
component coming thru across the mid-palate. Think of lemon peel, grapefruit pulp with a bunch of fresh
asparagus and lemongrass thrown into the mix. A really nice finish with a good amount of acidity that
lingers quite a long time. This is a really easy wine to recommend – and for its price it’d be a Sauv
Blanc I’d easily reach for over many other similar wines in its price range or even costing a bit
higher.
  • Denomination of Origin: Leyda Valley
  • Vinification:  This wine has no oak aging nor malolactic fermentation
  • Filtration: One earth filtering and one pad filtration.
  • Yield: 6 Tons/Ha  (2,4  tons per acre)
  • Variety: Sauvignon Blanc 100%.
  • Cellaring Recommendations:  No more than two years
  • Recommended serving Temperature:  10º a 12º C
  • Decant:  Not needed
  • Price: $17.00

Nose: Lemongrass, glue, asparagus pee, peach skin and grapefruit.

Taste: Super clean mouthfeel – not overly “grassy” like so many american sauv blancs are – nice acidty component coming thru across the mid-palate. Think of lemon peel, grapefruit pulp with a bunch of fresh asparagus, clay and lemongrass thrown into the mix. A really nice finish with a good amount of acidity that lingers quite a long time. This is a really easy wine to recommend – and for its price it’d be a Sauv Blanc I’d easily reach for over many other similar wines in its price range or even costing a bit higher.

2007 “Classic Series” Cabernet Sauvignon – W.E.P. Rating: 100%

  • Denomination of Origin: Colchagua Valley.
  • Oak Aging: American oak barrels, for six months.
  • Filtering: One pad filtration.
  • Yield of Vineyard: 9 tons per hectare (about 4.2 tons per acre)
  • Grape Variety: Cabernet Sauvignon 85% + Merlot 15%.
  • Cellaring Recommendations:  Up to 4 to 5 years.
  • Recommended Serving Temperature: 18º to 19ºC.
  • Decanting: Recommended to be decanted  for 30 minutes.
  • Price: $12.50

Nose: Gaminess, black plums, bubbliscious, petrol, gas-pump, black cherries, fruit-cake and transmission fluid from a Cat Diesel motor we used to install at Kenworth.

Taste: If you took some black fruit like plums, blackberries and dark cherries then tossed them inside an empty diesel tank on a semi-truck then took them out and laced them with black pepper -you’d be on the right path for the flavor of this wine. It’s a bottle of funk, excellent tannin structure and a  finish to die for in a bottle of its price-range.

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