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Tikal Patriota 2005

Other Red Blends from Argentina
  • WS90
0% ABV
  • JS92
  • W&S90
  • WS91
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Winemaker Notes

Varietal Composition: 60% Bonarda, 40% Malbec

Aromas of bright berry/cherry fruit and electric-purple color. Like swallowing a whole bowl of mixed ripe berries at once. Big body yet very balanced, with luscious layers of raspberry, cherry, and cocoa flavors. Just a hint of baking spice at the end brings it all together.

Pairs well with grilled meats such as beef and pork, smoked ham, and even pizza with meat toppings.

Critical Acclaim

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WS 90
Wine Spectator
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Tikal
Tikal, , South America
Tikal
Tikal is owned by Ernesto Catena and is named after his son. Ernesto spent his childhood in the vineyards of Mendoza among wine-growers and local pundits. Since then, he has experienced a kaleidoscope of cultures, living in New York, Buenos Aires, Berkeley, Cambridge (MA), Milan and London. But his heart remains in his homeland of Argentina (where he now lives), with its natural beauty of mountains, streams and vineyards, its wines, and its people who hold a special passion for living.

There are few wine brands that reflect the sensibilities of their owner more than Tikal. A skilled horseman, fashion designer, software developer, and book editor, Ernesto pursues all that gives pleasure in life. This hedonism (in the best sense of the word) shows through in the wines. It is a style meant to provide enormous pleasure rather than provoke contemplation; an expression of emotion rather than intellect. He has named his wines with passion in mind: Patriota (Patriot), Corazon (Heart), Amorio (Love Affair), Jubilo (Rejoice).

Luis Reginato is the winemaker at Tikal as of the 2002 vintage. Luis is young, but is already a highly trained and respected vineyard consultant and winemaker with long experience at his family's winery in Mendoza. Truly an up and coming talent, Luis and his wines are already garnering high praise from U.S. wine critics. Definitely a winemaker to watch.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

RWC250603_2005 Item# 89305

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