Vina Ventisquero Vertice 2006

  • 92 Robert
    Parker
2017 Vintage In Stock
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Vina Ventisquero Vertice 2006 Front Label
Vina Ventisquero Vertice 2006 Front Label

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

Deep ruby in color with violet hues. The nose offers black and red berry aromas set off by touches of delicate spice such as black pepper, and other spices, with some hints of vanilla and chocolate resulting from French oak barrel-aging. The wine has soft tannins, with balanced acidity and a long finish in the mouth.

Professional Ratings

  • 92
    The 2006 Vertice Apalta Vineyards, a blend of Carmenere and Syrah, is a glass-coating opaque purple with superb aromas of wood smoke, mineral, spice box, earth notes, and blueberry. This leads to a full-bodied, opulent wine with complex flavors, outstanding concentration, and several years of aging potential. Drink this lengthy effort from 2012 to 2026.

    Ventisquero’s two icon wines are first class. John Duval, former head winemaker of Penfolds Grange, oversees their production.

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Vina Ventisquero

Vina Ventisquero

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Vina Ventisquero, South America
Vina Ventisquero Winery Video

Ventisquero began making wine in 2000. Today, the winery is led by a young, creative team of entrepreneurs who guide us to a single purpose: creating distinctive, high quality wines. They look for innovative ways to communicate with their target audience and to market our products around the world.

Under the guidance of head winemaker Felipe Tosso, the winery was built in the Coastal Maipo Valley, where grapes for their first wines were produced. Three years later, they ventured into the Casablanca Valley and the prestigious Apalta Valley, the source today for Vina Ventisquero's premium wines.

With estate-owned vineyards in Chile's top wine producing areas – Coastal Maipo, Casablanca, Leyda and Colchagua – and extensive research to uncover the secrets of the country's unique terroir, Vina Ventisquero seeks to produce wines of the highest quality and consistency.

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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.

SFWUVCM60_2006 Item# 116141

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