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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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.

When Jacques Thienpont visited this estate in the Côtes de Castillon during the harvest of 2015, he was immediately struck by the great location and the stunning view, perched at the end of the limestone plateau that runs eastwards from Saint Emilion. A Belgian couple, Stéphane and Béatrice Goubau, had owned the château for a decade and named it after their family: “Château Goubau”. During this time they converted the estate to organic farming. It comprises 10 hectares of vineyards surrounded by woods and pastures; a varied and rich biotope, situated at a height of 100 m on the Saint Philippe d’Aiguilhe plateau,­ the highest point of the Bordeaux region.

With his sister, Anne De Raeymaeker, Jacques decided to purchase the estate as an investment for the two branches of the Thienpont family who are close. The following year in 2017, the families had the opportunity to purchase the neighbouring domain, Chateau Montagne, a 25-hectare estate with an impressive chateau including the potential of planting a further 10 hectares of vineyards.

The families hired Maxime Thienpont, their nephew who had grown up at another family estate Chateau Labegorce Zédé in Margaux as manager and renamed the property L’Hêtre (the name of a beech tree in French), thus continuing the arboreal theme that Jacques has used for all his estates.

The vineyards enjoy good southeasterly exposure, a continuous gentle breeze and are divided between the limestone plateau and a mixture of clay, limestone and chalk soil slopes. The wines are fermented in concrete and oak vats and aged in a mixture of one-third new oak, one-third one year and one-third second year barrels. Although the Thienponts aged the 2015 vintage, the 2016 vintage was the first made entirely by the new owners and is therefore the first to carry the new name: L’Hêtre. The artwork for the labels was created by Belgian artist, Anne Van Hereweghen.

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.

Cotes de Bordeaux Francs Wine

Cotes de Bordeaux Francs is the appellation title for Cotes de Bordeaux wines made specifically from three parishes at the very eastern edge of the Bordeaux wine region. These wines formerly took the title Cotes de Francs.

Saint-Cibard, Tayac and Francs are the three villages in question. They lie roughly eight miles (13km) north of the Dordogne river and are actually much closer to Bergerac than Bordeaux city itself. Nevertheless, the wines made here (both red and white, dry and sweet) are in the classic Bordeaux style and are produced from the classic grape varieties.

Cotes de Bordeaux Francs red wines, which constitute the vast majority of the appellation’s output, are made predominantly from Merlot, Cabernet Sauvignon and Cabernet Franc. The whites are fashioned from an equally traditional Bordelais blend of Sauvignon Blanc, Semillon and Muscadelle. The less globally successful varieties Colombard and Ugni Blanc are also permitted in Cotes de Bordeaux Francs white wines. However, with the international focus of this appellation, these will remain minority components.

The exact blend of each Cotes de Bordeaux Francs wine depends on several factors: the target market and style of the wine, the existing varieties planted in the vineyards and their precise terroir. Generally speaking, the topography and soils around Francs, with its slightly elevated limestone clay slopes, are well suited to growing Merlot. This, combined with Cabernet Franc, produces supple, well-structured red wines.

The Cotes de Bordeaux appellation was created in 2009 to bring together several cotes of Bordeaux under a single banner – the idea being to to improve the marketability of the wines in question and simplify the overall Bordelais appellation structure. Individually, these appellations were struggling to find sufficient marketing resources to combat the increasing popularity of Bordeaux-style wines from emerging wine regions, particularly in the New World.

The process began officially in 1985, when the presidents of five cotes appellations founded the Association des Cotes de Bordeaux. This later became Les Cinq Cotes de Bordeaux, as confusion had arisen between the first name and that of the entirely separate Premieres Cotes de Bordeaux title. By the end of 2003, the decision had been taken to create the Cotes de Bordeaux appellation, with the geographical denominations Blaye, Cadillac, Castillon and Francs. After another few years of negotiations and red tape, the appellation was confirmed and ratified.

Credit : https://www.wine-searcher.com/regions-cotes+de+bordeaux+francs

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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

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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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CABERNET SAUVIGNON-CARMENÈRE

Our Montes Limited Selection range is a collection of individual wines. This premium wine is recognised as a seductive, volumptuos, smooth and satisfying sensual pleasure. This range includes a Sauvignon Blanc, Pinot Noir, Carmenère and a blend of Cabernet Sauvignon and Carmenère.[/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

The post Montes Limited Selection Cabernet Carmenere 2021 appeared first on WineYou.