Antiyal Kuyen 2011

  • 92 Wine
    Enthusiast
  • 92 Wine &
    Spirits
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Antiyal Kuyen 2011 Front Bottle Shot
Antiyal Kuyen 2011 Front Bottle Shot Antiyal Kuyen 2011 Front Label Antiyal Kuyen 2011 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2011

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

Kuyen's grapes are organically grown, which Espinoza believes gives his fruit a superior expression of terroir. The Kuyen blend is aged for one year in French oak barrels, then bottled and aged an additional six months in the cellar prior to release.

Blend: 57% Syrah, 30% Cabernet Sauvignon, 11% Carmenere, 2% Petit Verdot

Professional Ratings

  • 92
    Year after year this Syrah-led blend excels. This version is bright, clean and polished. Cherry and plum aromas are racy, with distinct minerality. Flavors of chocolate, leafy spice, earth and berry fruits finish with a final blast of vital berry flavors before fading in long, pleasurable fashion. Drink through 2020.
  • 92
    Kuyen is the second wine of Antiyal, Alvaro Espinoza’s biodynamic vineyard and wine project in the Maipo Valley. With a strong presence of syrah (57 percent of the blend), this offers scents of smoked meats and blackberries in a voluptuously juicy red. The structure is firm enough to hold all its fruit, the tannins needing the company of lamb or several years of bottle age to soften.

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Antiyal

Antiyal

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Antiyal, South America
Antiyal Winery Image
Álvaro Espinoza is one of the finest winemakers in South America today, as well as one of the foremost biodynamic winemakers in the world. His celebrated wine Antiyal is often referred to as Chile's first "garage wine." Antiyal produces fewer than 400 cases of wine a year in the sleepy Maipo Valley town of Alta Jahuel.
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.

Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.

The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.

Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.

Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.

Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.

GVIG1TY1GRT_2011 Item# 131012

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