Vina Pargua Pargua II 2006
Bordeaux Red Blends from Chile, South America
This quaffable, moderately priced "sequel" to Pargua's limited-production wine is made with a bright blend of 50% Cabernet Sauvignon, 10% Merlot, 15% Carmenère, 15% Syrah, and 8% Cabernet Franc. It offers a juicy texture supported by integrated tannins and a generous finish of wild berries, dried fruit, and sweet spice. An outstanding companion to grilled meats, eggplant, Moroccan food and spicy sauces. Less than 3,000 cases produced.
The Wine Advocate - "The 2006 Pargua II is a blend of 50% Cabernet Sauvignon, 15% Carmenere, 15% Syrah, and the balance Merlot, Cabernet Franc, and Petit Verdot. Already complex, with another 3-4 years in the bottle to blossom, it will provide exceptional drinking between 2013 and 2026. "
Vina Pargua Winery
Pargua winemaker Jean Pascal Lacaze believes that wine is only as good as the grapes from which it is made. At his Maipo Valley vineyard, Lacaze grows grapes sustainably and organically, uses the best fruit, ages the wine in individually selected barrels, and blends the juice at just the right time.
The label artwork was created by renowned Chilean artist Benjamin Lira, who took his inspiration from the word Pargua, meaning "full moon" in the Mapuche language. Like the artwork, which will change with every vintage, Pargua’s wines are vibrant, expressive, and harmonious. View all Vina Pargua Wines
About ChileView a map of Chile wineries (CHEE-lay)Long and thin, Chile has a lot of land north to south. The wine region here is a series of districts based near Santiago. The vineyards are protected by the Pacific on the west and the Andes mountains on the east. This could help explain why the climate changes more from east to west than north to south – also why the country has remained phylloxera free. Quite a few wineries in Chile were founded by large French wine companies. Seeing the potential of the country, vineyards were bought and planted by these French folks and the results tell of a smart investment. Some of these wineries include: Los Vascos, Casa Lapostolle and Cousino Macul. And while the inspiration may have been French, but the wines here are quite Chilean.
Photo of the sun break following morning fog over the vineyards of Veramonte Winery (located in the Casablanca Valley)
Notable FactsThe main regions of Chile include Maipo (pronounced MY-poh), known for reds like Merlot, Cabernet Sauvignon and Carmenere; Casablanca Valley, a region producing delicious Sauvignon Blanc, as well as other whites & some reds; Colchaugua, an inland district creating amazing red wines from Syrah and Cabernet Sauvignon, particularly in the Apalta sub-region; and Rapel Valley, settled right under Maipo and producing the same red varietals. A couple of smaller regions to watch include Limari and Elqui, two valleys further north, producing some delicious cool-climate Chardonnay and Bio Bio, an area further south, which is also focused on cool-climate varieties. Chilean wines are growing in exports and more consumers are enjoying the delicious values coming from the country. Red wines of the region, though they cannot be generalized, make the whole gamut of wine quality – quaffable to collectible. Cabernet Sauvignon, Merlot & Carmenere are the main players, though Syrah is also making a splash. Some of the best reds are blends of the above varieties. As for whites, Sauvignon Blanc is typically crisp, herbal and racy, while Chardonnay is richer in style with full-bodied texture and tropical fruit flavors.
About South AmericaRelated Links:
Young, organically farmed Carmenère at Chile's De Martino estate vineyard
Customer ReviewsSign In to Add Your Review4 }div>3.8 out of 5 stars
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- 4 Stars: 1
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2 ratings, 2 with reviewsSecond Label Wine - Austin, TX44/11/2011
If you want to drink a wine that makes you think, then pick up the Pargua II. Rarely have I seen a wine that changes so much in the glass as it opens up. I would suggest opening the bottle and drinking it slowly over a few hours. The fruit is there immediately with scents of plum, strawberry and raspberry. Next comes the green bell pepper and vanilla, and finally after it’s been open for some time, you get hit with loads of chocolate and eucalyptus as though the wine got a second wind. There is also ample oak on this wine, but it’s well integrated and not overpowering. It’s a big wine with chewy tannins and a long finish, but I think it’s very unique and a great value. Food Pairing Suggestions: Just about any steak will do with this wine, lean or fatty, as long as it’s not cooked beyond medium rare. If it’s overcooked, especially a lean steak, it will be a disaster of a pairing. Along with the steak, I’d serve any number of well-seasoned wilted dark greens such as spinach, kale or collard greens. My final choice for a food with the Pargua II is braised pork belly. I think that would be a lovely match.MURRAY RESINSKI - Salt Lake City, UT31/22/2010Good for with Mexican or Italian food.
- Big & Bold
Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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