Curico

Curicó Valley is a wine-producing region in central Chile, located roughly 115 miles (185km) south of the Chilean capital, Santiago. It is divided into two sub-regions: Teno in the north and Lontue Valley in the south.

The Curicó is known for its reliable, good value everyday wines, particularly the reds made from Cabernet Sauvignon and whites from Sauvignon Blanc and Chardonnay.

Curicó’s vineyards are planted with more varieties than anywhere else in Chile. The first two grapes mentioned above are the most heavily planted, as they were when the region first appeared on the international wine map.

The reds may not consistently rival the best from Maipo, and its Sauvignon Blanc may not quite match the fresh, complex style found in Casablanca, but the valley is one of Chile’s workhorse regions and its output is consistent and reliable.

Curicó Valley growing conditions
With respect to climate, the eastern part of the valley – closer to the Andes Mountains – is cooler than the western section as it benefits from breezes coming down from the slopes of the Andes. In this way, it differs from regions further north, where the western ends of the valleys, being influenced by the Pacific Ocean, are generally cooler.

In Curicó, however, the hills of the Coastal Ranges dissipate the effect of east–west air movements. The major centers of production and the established high profile wineries (Echeverria, Montes, Viña San Pedro, TTorres and Valdivieso) are located around the cooler eastern towns of Curicó and Molino.

The meltwater rivers Lontue and Teno that flow through Curicó Valley (before converging to form the Mataquito River) have a significant effect on viticulture here. The region’s varied soils are derived from limestone and volcanic rock from the Andes and have been deposited in the valley over time by the rivers (alluvial) as well as by gravity (colluvial).

These soils are slightly more fertile than in many other wine regions of Chile. They are a factor behind Curicó Valley’s reputation as a good quality, bulk-producing region.

Chilean wine

Chilean wine has a long history for a New World wine region, as it was the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005

A large number of French people immigrated to Chile during the late 20th century, bringing more vinicultural knowledge to the country. Chile is now the fifth largest exporter of wines in the world, and the seventh largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. So far Chile has remained free of the phylloxera louse, which means that the country’s grapevines do not need to be grafted with phylloxera-resistant rootstocks

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Chardonnay

Unique and very popular varietal. Often very aromatic and significant, but can be also very fresh and clean. Because of these reasons it it probably the most popular white varietal in the world. Can be recognized as full bodied and mouth filling wine which was aged in oak barrels. With very typical aroma of butter, toast and citruses. The second expression, with fermenting in stainless steel tanks, is very clean, with higher acidity and with beautiful aroma of limes, green apples and peaches.

Chardonnay was dominantly a product of Burgundy region in France. Where it´s home. But thanks to success at legendary blind tasting in Paris in 1976, called Judgement in Paris, California Chardonnays has waved the flag and stunning Chateau Montelena 1973 won. After that tasting, California Chardonnays became really popular and on that wave are till today.

Region

Sonoma County Wine

Sonoma County, California, is one of the most important wine-growing regions in the whole of the United States. Vines have been planted here since the 1850s, and apart from the inevitable hiatus brought about by Prohibition, the county’s relationship with wine has been prolific and unbroken.

Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries.

Sonoma Valley is located in the county’s south-eastern corner, and effectively mirrors the shape and orientation of Napa Valley just across the Mayacamas Mountains. It encompasses Bennett Valley, Sonoma Mountain and the western half of Carneros – arguably California’s finest ‘cool-climate’ terroir. The Sonoma Valley climate is famously blessed with cooling fog, which rolls in from San Pablo Bay in the summer months. Trapped between the Sonoma and Mayacamas mountains, the fog here is noticeably denser and more persistent than in the broader valleys to the north. When combined with cooling ocean breezes, this means that Sonoma Valley is sufficiently cool to rate as Region I (>2,500 degree days) on the Amerine-Winkler climate scale, yet sufficiently sunny to produce bright, intensely flavored wines.

Northern Sonoma is much larger and more complex than Sonoma Valley, both geologically and viticulturally speaking. It encompasses no fewer than ten AVAs, including the famous and substantial Russian River Valley and Alexander Valley. It effectively covers the northern two-thirds of Sonoma County, omitting only Sonoma Valley and the coastal strip covered by the Sonoma Coast AVA (which also stretches inland to cover the Petaluma River Watershed). The southern limits of Northern Sonoma are marked by the towns of Sebastapol and Santa Rosa, which, along with Healdsburg, are the county’s main centers of commercial and winemaking activity. From here, the AVA follows the Russian river northwards all the way to the Mendocino County border, bulging eastwards briefly to take in the Knight’s Valley.

Sonoma Coast is not so much a contiguous viticultural area as a work-around title to circumnavigate US wine labeling laws. In the 1980s, the US government tightened up the legal definition of the phrase ‘Estate Bottled’, restricting the term to wines grown and bottled within the boundaries of a single AVA. The catch-all Sonoma Coast title makes complying with this law significantly easier for wineries whose vineyards are scattered around various AVAs. The majority of the Sonoma Coast is indeed near the county’s coast, but a considerable proportion of its southern half lies more than 15 miles (25km) inland, and plugs the gap between Northern Sonoma and Sonoma Valley.

The portfolio of grape varieties used in Sonoma County barely deviates from that used in California as a whole. Cabernet Sauvignon is unquestionably the dominant red variety, while an occasional patch of Cabernet Franc is also to be found on the county’s cooler mountainside sites. The cabernets’ Bordeaux stablemate Merlot remains significant, even if plantings are far from what they were in the 1980s and 1990s. The United States’ icon red wine grape Zinfandel is planted in Sonoma’s warmer, drier spots, while Chardonnay and Pinot Noir take advantage of cooler mesoclimates. White Sauvignon Blanc provides a lighter, more refreshing alternative to Chardonnay, and although far from prolific, Rhone valley stalwarts Syrah and Viognier are steadily gaining vineyard acreage.

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Grape Variety

California Pinot Noir

Internationally recognized for gorgeous, pure fruit combined with great elegance, California Pinot noir thrives among the state’s cooler, coastal zones. Characterized by eclectic flavors and aromas of strawberry, black cherry, plum and potpourri with notes of forest floor, mushroom or black tea, the best California Pinot noir boast a supple texture and good acidity, giving them the ability to improve with age.

Credited with the beginning of Pinot noir’s glory in California, two growers, Joe Rochioli and Joseph Swan in the late 1960s independently planted Pinot noir vineyards in the Russian River Valley of Sonoma County. Today Sonoma County remains the leading producer of Pinot noir in the state, and Pinot noir is the leading red grape in the county, achieving its highest potential, in the Russian River Valley and Sonoma Coast.

Californian Wine

California is the largest and most important wine region in the USA. It accounts for the southern two-thirds (850 miles or 1370 kilometers) of the country’s west coast. (Oregon and Washington make up the rest.) The state also spans almost ten degrees of latitude. With mountains, valleys, plains and plateaux, California’s topography is as complex as its climate, offering winegrowers a bewildering choice of terroir.

Californian wines only rose to global renown in the past few decades (notably after the Paris Judgment of 1976). However the state’s viticultural history dates back more than 200 years. European vines were first planted here in the 18th Century, as settlers and missionaries made their way up and down the west coast. They brought with them the Mission grape – the vinifera variety also instrumental in establishing viniculture in Central and South America. Although very few Mission vines are to be found in California today, it remains a cornerstone of Californian wine.

DUCKHORN VINEYARDS

Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic Napa Valley wines for 40 years. This winemaking tradition has grown to include seven Estate vineyards, located throughout the microclimates of the Napa Valley. Focused on quality and consistency, these vineyards are an essential element in making wines of distinction. Pioneering Merlot as a premium varietal, Duckhorn Vineyards now makes several elegant Merlot and distinctive Cabernet Sauvignon bottlings that showcase its vineyard sites. Duckhorn Vineyards has been named one of the “Top 100 Wineries” in the world seven times by Wine & Spirits, and the 2014 Duckhorn Vineyards Napa Valley Merlot Three Palms Vineyard was named the “2017 Wine of the Year,” by Wine Spectator. The Duckhorn Vineyards winemaking program is led by acclaimed Winemaker Renee Ary. Our iconic Estate House in St. Helena welcomes guests by-appointment to taste our world-class Napa Valley wines and to enjoy the wrap-around veranda.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]

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Shiraz is the name given to the dark-skinned Syrah grape when grown in Australia and selected pockets of the New World. Though genetically identical, the stylistic differences between Shiraz and Syrah are usually pronounced.

Shiraz is so important to Australian viticulture that it is the most planted grape variety in the majority of Australian vineyards and has become virtually synonymous with the country’s wine regions, and in particular the Barossa Valley.
The term Shiraz has its roots in the New World, although there are several stories about how its name came about. Some attempt to explain why it shares its name with a city in Iran, however, the earliest Australian documents mentioning the grape refer to it as “Scyras”, and Shiraz is likely a corruption of that word rather than a homage to a southern Iranian provincial capital.

The prevailing style of Shiraz winemaking tends toward bright fruit flavors – most frequently blueberries, blackcurrants and black cherries. Secondary notes of chocolate lend themselves well to the full-bodied texture of these wines, often accented by pepper and spicy inflections.[/vc_column_text][vc_separator][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Barossa Valley Wine

The Barossa Valley is an extremely important wine-producing region within the Barossa zone of South
Australia, particularly associated with powerful red wines from the red wine grape variety Shiraz. It is not only home to some of the oldest vineyards and wineries in Australia but produces some of its most recognizable and sought-after brands.

Grape varieties and style of Barossa wines

Although the region specializes in many different wines, those based on Shiraz have received the most acclaim locally and internationally. The best wines have a reputation for being rich and extremely full-bodied, with the ability to age for a significant time if cellared correctly. Another unmistakable feature of Barossa Valley Shiraz is the velvety and soft tannins attributed to the grapes’ phenolic ripeness.

Other prominent grape varieties of the region include Cabernet Sauvignon, Chardonnay, Semillon, Riesling, Grenache and Mourvedre. Viognier is also well represented but mostly appears as a small

Grenache has also proved well-suited to the South Australian climate and wine-making style, particularly when combined with Shiraz and Mourvèdre (also called Mataro in Australia) to create the classic Australian GSM blend. Such diverse European varieties as Tempranillo, Nebbiolo, Montepulciano and Petit Verdot are also to be found in South Australian vineyards, but only in small quantities.

White grapes and wine styles

White wine plays something of a supporting role in South Australia. A notable exception is the world-class Riesling that has emerged from the Clare Valley in the past few decades. Almost inevitably, Chardonnay is grown widely here, and higher-quality wines are being made in cooler areas such as the Adelaide Hills and the best sites in the Limestone Coast region. Among the less common white-wine varieties are Semillon, Roussanne, Viognier and Verdelho.

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Wine style – Chilean Bordeaux Blend –

Chile is producing world class Bordeaux blends that can compete with the very best in the world.

These Merlot and Cabernet Sauvignon based wines are full of structure, tannin and body, just like their counterparts in Bordeaux and Napa. However, winemakers here tend to focus more on creativity and innovation in producing their blends.

The additions of Carménère, Petite Verdot, Malbec, and Cabernet Franc allow for a wide range of styles within this category. Due to the lack of strict regulations there is a blend to suit most any preference!

These bold red wines have even begun winning blind tasting competitions against established international regions.

Although Chile’s wine heritage is closely linked to that of Bordeaux, they are not hindered by the same regulations. Here, winemakers are allowed freedom to produce world class wines without stringent guidelines.

As with other wines from Chile, there are outstanding values to be had in this category, largely due to lower real estate prices and favorable exchange rates. While Bordeaux blends don’t generally come cheap, Chile is an obvious place to search for premium quality wines at reasonable price points.[/vc_column_text][vc_separator][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Chilean wine

Chilean wine has a long history for a New World wine region, as it was the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005

A large number of French people immigrated to Chile during the late 20th century, bringing more vinicultural knowledge to the country. Chile is now the fifth largest exporter of wines in the world, and the seventh largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. So far Chile has remained free of the phylloxera louse, which means that the country’s grapevines do not need to be grafted with phylloxera-resistant rootstocks

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Chilean wine

Chilean wine has a long history for a New World wine region, as it was the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005

A large number of French people immigrated to Chile during the late 20th century, bringing more vinicultural knowledge to the country. Chile is now the fifth largest exporter of wines in the world, and the seventh largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. So far Chile has remained free of the phylloxera louse, which means that the country’s grapevines do not need to be grafted with phylloxera-resistant rootstocks

The post Montes Alpha Cabernet Sauvignon 2019 appeared first on WineYou.

Chilean wine

Chilean wine has a long history for a New World wine region, as it was the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005

A large number of French people immigrated to Chile during the late 20th century, bringing more vinicultural knowledge to the country. Chile is now the fifth largest exporter of wines in the world, and the seventh largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. So far Chile has remained free of the phylloxera louse, which means that the country’s grapevines do not need to be grafted with phylloxera-resistant rootstocks

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Grape Variety

Bordeaux Blend

A Bordeaux Blend is a blended red wine that contains only those varieties that are authorized for use in the red wines of the Bordeaux region of France.  Bordeaux is the most famous and highly coveted wine blend in the world. Like many wines with a long history, there’s a lot to learn, so we’re here to just cover the basics.

• Red Bordeaux blend is primarily composed of Cabernet Sauvignon, Merlot, and Cabernet Franc, with smaller portions of Malbec and Petit Verdot.
• White Bordeaux blend is primarily made of Sauvignon Blanc and Sémillon, with a splash of Muscadelle in the mix

While there are both red and white Bordeauxs, the name Bordeaux is primarily associated with the red wine blend. Red Bordeaux is a red wine that is always made from blending Cabernet Sauvignon wine and Merlot wine together, though the proportion of each depends on the location of the winery that made the wine.

• Left bank blends : tend to be higher in tannins, alcohol and acidity. They are powerful, rich wines that are said to age a bit better than wines from the Right Bank.
• Right bank blends : tend to be softer, less tannic and lower in alcohol and acidity. Because Merlot is the dominant grape, they are much more juicy and usually ready to be drunk much earlier than Left Bank Bordeauxs, and they’re often less expensive.

• Coombsville New! Located just east of the city of Napa, mostly an alluvial fan of the Vaca Mountains. Up-and-coming region for Cabernet Sauvignon. Established in 2011.
• Oak KnollThe rolling hills leading into Napa, lots of Pinot Noir and Chardonnay because of fog and dank weather. Cabernet from this area is not what most Napa lovers want. Established in 2004.
• YountvilleIn the valley and also an alluvial fan of the Mayacamus mountains. Home of the culinary genius of Thomas Keller’s French Laundry. Watch for limo traffic. Half of the area is planted with 4,000 acres and Cabernet is good. Established in 1999.
• OakvilleSlightly warmer than Yountville. Home of the original Brun & Chaix’s Napa Valley Vineyards. Big names like Silver Oak, Far Niente and Groth are neighbors. Established in 1993.
• RutherfordValley floor, warmer than Oakville. Awesome and expressive Cabernet Sauvignon. Hold your wallet close, it gets expensive. Established 1993.
• Stags Leap DistrictOn the Silverado Trail which has slopes and alluvial fans of the Vaca Mountain range (the Eastern Mountains). Really dusty and savory Cabernet Sauvignon and home to the famous but a bit snobby Stag’s Leap Wine Cellars. Established 1989.
• St. HelenaSo much traffic! This area is mostly fluvial soils that are deep, making the wines slightly less unique. However, many major cellars and homes are in this area including Heitz, Duckhorn, Beringer, Merryvale. Established in 1995.
• CalistogaJust a few miles north of the town of St. Helena and the edge of the valley where the Vaca Mountains and the Mayacamus Mountains intersect. The area has low nighttime temperatures and high daytime temperatures similar to mountain AVAs. Volcanic soils and impressive meaty Cabernet and Zinfandel wines. Old Vine Zinfandel can be found here. Established in 2010.
• Diamond Mountain DistrictOn the Northern end of the Mayacamus Mountains. Volcanic soils are prevalent. Home to Schramsberg, Napa’s sparkling wine house and Diamond Creek. Established in 2001.
• Spring Mountain DistrictMiddle of the Mayacamus Mountains. Volcanic soils and also sandstone soils making rounder more gentler wines than their northern neighbor. Home to Pride Mountain Vineyards. Established 1993.
• Mount VeederThe start of the Mayacamus Mountains from the bay area. The majority of the vineyards in Mount Veeder grow Cabernet Sauvignon and are on volcanic soils similar to Calistoga at the top of the valley. Watch for vintage variation. Established in 1993.
• Atlas PeakLarge boulders and higher elevation benches in the Vaca Mountains make for good Cabernet Sauvignon. Most notably, Stagecoach Vineyards sells fruit to 70 wineries throughout Napa and also makes Krupp Brother wine. Established in 1992.
• Chiles ValleyA small valley deep in the Vaca Mountains. Great Zinfandels. No fog. Established in 1999.
• Howell MountainThe first sub-AVA in Napa since 1983. Just 1,000 acres. Read more about Howell Mountain wines. Established in 1983.
• CarnerosPinot Noir and Chardonnay are the kings of Carneros. The AVA on the Sonoma side is home to Buena Vista Winery, the oldest winery in the area started by Agoston Haraszthy. Originally established in 1983.
• Wild Horse ValleySimilar to neighboring Carneros, Pinot Noir reigns king here. Shares a boundary with Solano County. Less fog and more sunshine although cooler daytime temperatures overall. Established 1988.

Credit : @winefolly https://winefolly.com/review/napa-wine-map/[/vc_column_text][/vc_column][/vc_row]

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Maule Valley is the largest wine-producing region in Chile other than the Central Valley, of which it is a part. It has 75,000 acres (30,000ha) under vine, and has traditionally been associated with quantity rather than quality. But this is rapidly changing – the bulk-producing Pais vine is gradually being replaced with more international varieties such as Cabernet Sauvignon and Carmenère, and careful winemaking practices are being employed to make some world-class red wines from old-vine Carignan.

The Central Valley itself runs between the Andes and the Coastal Mountains from the Chilean capital of Santiago in the north to the up-and-coming region of Bío Bío in the south. The Maule Valley stretches for around 60 miles (100km), and the center of its wine production lies 180 miles (290km) south of Santiago at a latitude of 35°S. Maule is further south than the Central Valley’s star regions of Maipo and Colchagua. The large amount of land covered by the Maule Valley DO (Denominación de Origen) means there is a multitude of terroirs, from low-lying river valleys to Andean hillsides.

Chilean wine

Chilean wine has a long history for a New World wine region, as it was the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005

A large number of French people immigrated to Chile during the late 20th century, bringing more vinicultural knowledge to the country. Chile is now the fifth largest exporter of wines in the world, and the seventh largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. So far Chile has remained free of the phylloxera louse, which means that the country’s grapevines do not need to be grafted with phylloxera-resistant rootstocks

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Chúcaro represents wines with great intensity of colour and fresh fruit-filled youth, which leave Sweetness of, fresh memories on the palate. These are light, daringly soft wines, suitable for a wide range of occasions; enjoy them with food or during a conversation

Tasting Notes
Varietal Composition:
100% Cabernet Sauvignon

Geographic Area:
San Clemente, Maule Valley

Winemaking:
Grapes selected from vineyards and harvested carefully by hand. Alcoholic fermentation was carried out stainless tanks at 27º C with selected yeasts.

Winemaker’s Comments:
Ruby red color. Intense and delicate, with notes of plums and blackberries. On the palate, this wine is well structured, soft tannings and well balanced, notes of berries, cassis and tabacco. Soft and pleasent finish. Food pairing: Enjoy with grilled red meats, strews, cheese, spice pastes.

Food Pairings:
Enjoy with grilled red meats, cheese, spices pastes.

Cellaring Recommendations:
Two at three years.

Chilean wine

Chilean wine has a long history for a New World wine region, as it was the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005

A large number of French people immigrated to Chile during the late 20th century, bringing more vinicultural knowledge to the country. Chile is now the fifth largest exporter of wines in the world, and the seventh largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. So far Chile has remained free of the phylloxera louse, which means that the country’s grapevines do not need to be grafted with phylloxera-resistant rootstocks

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