Argentina & Chile — Andes Imports
March 13, 2010Saturday 4:00pm until 7:00pm (or until it's gone)
$5 per person
Presented by Puppie McCloskey, Sales Representative / Andes Imports
2008 Vina Tabali Reserva Viognier $14.95
Chile, Valle LimariViña Tabalí is the new flagship winery from Viña San Pedro. At 30°29' latitude South, Limarí is currently Chile's northernmost wine-producing region, although this is likely to change quickly as pioneering
wine-makers continue push to northward in search of new viticultural frontier. Despite its northern location (and thus closer to the equator) with its semi-arid, Mediterranean climate and high summer temperatures, the Limarí Valley is indeed an oasis for the production of fine wines. This magical terroir was discovered by entrepreneur, Guillermo Luksic Craig, a pioneer in the planting of vineyards in this area. Tabalí means "passage of waters" in the dialect of the Diaguite culture, whose ancestors discovered the area. In the winery's first year, 2003, Tabalí obtained 24 medals.
About the Wine
Each year we are able to get our hands on a small allocation of Tabali's limited Viognier bottling. Limari's climate seems to be a perfect match for the varietal, and stainless steel fermentation and aging ensures that the lush fruit takes center stage.
Varietal: Viognier
Tasting Notes
Extremely fresh and fruity, with classic floral and nectarine aromas. More layers of stone fruit saturate the palate. The absence of oak keeps this fresh, finishing almost off-dry.
Technical Data
Alcohol: 13.6%
Total Acid: 4.44 g/l
VA: .30 g/l
Residual Sugar: 5.3 g/l
pH: 3.10
Prizes and Points
2008 — 88 Points, "Best Buy" — Wine and Spirits
2008 — 87 Points, Wine Spectator
2007 — "Short List" English Sommelier Wine Awards
2007 Vina Mar Reserva Sauvignon Blanc $14.95
Chile, Casablanca Valley D.O.CHARACTERISTICS
Variety: 100% Sauvignon Blanc
Origin: Casablanca Valley.
Soil: Sandy loam.
Climate: Mediterranean; located in Casablanca Valley, less than 30 kilometers
from Pacific Ocean, on which sea breeze have good effects during grape
ripening period.
Yield: 10 — 12 ton/há
Harvest period: Second and third week of March.
ANALYSIS
Alcohol: 13,5º
Residual sugar: 2,27 g/l
Total acidity: 4,3 g/l (H2SO4)
pH: 3,12
VINIFICATION
- Prefermentative maceration inside the press for 4 to 16 hours.
- The vinification was carried out in stainless steel tanks at 8° — 13°C for 30 days.
- 2% of the wine was aged in French and American barrels during 4 months.
- Clarified with bentonite.
TASTING NOTES
Color: Bright straw yellow with greenish hues.
Aroma: Intense berries, kiwi and maracuyá aromas, with green olives, asparagus and mineral notes.
Flavor: Fresh and crispy. Complex finish, with fruity and herbal notes.
FOOD PAIRING
Raw shellfish, sushi, oysters, chicken, green salads.
SERVING TEMPERATURE
8 — 11ºC.
2007 Durigutti Bonarda $10.95
Argentina, MendozaVarietal: 100% Bonarda
Winemaker- Hector & Pablo Durigutti
Growing Region 50 % Agrelo Lujan de Cuyo y 50% Rivadavia
Vineyards planted in 1955 with 3500 plants per hectare
Production 10,000 kilos per hectare
Harvest second week in March
Wine making procedure — Cold maceration for 5 days at 6 c.
Classic fermentation with indigenous yeasts. Temperatures of 25-27 c.
Malolactic fermentation with first use American oak staves.
Aged 18 months in epoxy coated cement tanks.
Bottled in August 2007, this wine has not had any chemical or physical treatment, it has been naturally stabilized to preserve the natural qualities of the grapes. Never filtered.
87 Points — Wine Spectator: "Very precocious, with dark plum and cocoa flavors that rush forth, backed by open-knit, velvety tannins. Drink now. 2,500 cases made."
2006 VINITERRA SELECT CARMENERE $19.95
Argentina, Mendoza100% Carmenere
The grapes come from our vineyards at Lujan de Cuyo, Mendoza, at 1020 meters above see level.
This area is characterized by warm days and cold nights, bringing fruit to complete maturity and
excellent flavor concentration. Yield is kept at 1.5 kg / plant. Harvesting is conducted manually in
late April when grapes have reached full ripeness.
Winemaking
Grapes are cooled down to 14 Cº to prevent fermentation from starting too soon and enhance
fruit concentration. Fermentation is conducted in oak casks at controlled temperature with regular
pumpovers to extract color. It is left on its fine lees for 2 weeks to gain structure and soften tannins. Malolactic fermentation takes place in barrels at 18ºC.
Ageing
100% of the wine is aged in new French and American Oak during a period of 12 months. The
stabilization is spontaneous and in an organoleptic analysis it is determined the right moment for
bottling and whether clarification is needed or not. Finally it is filtered and bottled.
Tasting Notes
Intense, bright red colour. Rich nose of green pepper, chocolate and cherries. Palate is sensual and complex with very round well-integrated tannins. Long sweet persistent finish.
Technical data
Alcohol (%vol) 14.5
Total Acidity (gr/lt) 5.93
PH 3.48
Residual Sugar (gr/lt) 4.58
Ageing Potential 8 years
2006 Durigutti Reserva Malbec $29.95
Argentina, La Consulta, Luján de Cuyo and San Carlos, MendozaAbout the Wine
We are thrilled to offer you the new release of Héctor and Pablo's "Reserva" Malbec. Their intensely colored Malbec fruit from La Consulta makes up the majority of this blend, giving the wine substantial color, tannin, and attack. The two brothers' wines always show a fascinating "wildness" on the palate, and this 2006 is certainly no exception to that. Limited use of new wood allows the fruit to shine bright (70% of the wine sees barrels from last year's "Familia" bottling).
Varietal: Malbec
Elaboration: Native yeast fermentation. Aged 16 months in French oak (30% first use, 70% second use). Unfined and unfiltered.
Winemakers: Héctor and Pablo Durigutti
Tasting Notes
Deep purple color. Aromas and flavors of plum, fig, ripe strawberry dominate. Tremendous concentration on the palate, with ample tannin and acidity to match. Finishes long, with loads of white pepper. This "big" wine matches sensationally with charcoal-grilled beef.
Technical Data
Production: 1,500 cases
Alcohol : 15%
Total Acid: 6.52 g/l
VA: 0.67 g/l
Res Sugar: 3.42 g/l
pH: 3.5
Prizes and Points
'05 — 91 Points, Stephen Tanzer's International Wine Cellar.
89 Points, Wine Spectator.
