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Achaval-Ferrer Quimera 2007

Bordeaux Red Blends from Argentina
  • RP92
  • WS91
  • WE90
0% ABV
  • RP93
  • JS92
  • WS90
  • JS93
  • WW92
  • WS90
  • WS92
  • WW92
  • JS92
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Winemaker Notes

The winemaking team worked in the vineyards in search of different aspects for each variety. These were thought of as parts of a complex wine, in such a way that the total is more than the sum of the parts. The location of the vineyards, the age of the plants, the viticultural program and the irrigation schedules, all worked towards the same goal. Once in the winery, each variety underwent primary fermentation in a small tank. The early blending is a risky practice, but helps towards a seamless integration of the varieties, a wine with only "one soul". The result is a wine that is not just the sum of three varietals, but another milestone in the search of an ideal. That is the explanation of the Quimera name: an impossible goal, but one worth working for.

Fermentation and Aging: Primary fermentation was performed in small tanks. The wines were then pressed and blended Quimera underwent malalactic fermentation in French oak barrels, 40% new and 60% one year old. It was aged in barrel for 12 months.

Critical Acclaim

All Vintages
RP 92
Robert Parker's Wine Advocate
The 2007 Quimera is a multi-regional blend of 38% Malbec, 24% Merlot, 24% Cabernet Sauvignon, and 14% Cabernet Franc aged for 12 months in 40% new French oak before bottling without fining or filtration (as were all of these wines). Purple-colored, it displays an expressive perfume of cedar, scorched earth, violets, black cherry, and black raspberry. Medium- to full-bodied, this mouth-filling blend is sweetly fruited, complex, layered, and rich. It will continue to blossom for another 2-3 years and drink well through 2022.
WS 91
Wine Spectator
Racy and pure, with creamy raspberry and boysenberry fruit that's nicely driven from behind by graphite and spice notes. The long, lingering finish lets a black tea note chime in. Delicious. Malbec, Merlot, Cabernet Sauvignon and Cabernet Franc. Drink now through 2011. 5,280 cases made.
WE 90
Wine Enthusiast
Big, chunky and dark on the bouquet, but not overly fruity and definitely not sweet and raisiny smelling. The palate on this four-grape, Malbec-led blend is robust and forward in acidity, thus the fruit flavors run fast and fresh, with a toasty, lively finish. Juicy, tight and doesn’t wobble. Structured.
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Achaval-Ferrer

Achával-Ferrer

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Achával-Ferrer , , South America
Achaval-Ferrer
Founded in 1998, Achaval-Ferrer is a team of friends who dream about great wines. Achaval-Ferrer is also a collection of old vineyards in beautiful places. They are committed to the production of wines that are expressive of their terroir. They are a small winery because this is the key to top quality. Low yields allow the vineyards to express their personality in the grapes. Low intervention winemaking allows the grapes to fully express their vineyard in the bottle. Each of their wines is a different expresson of Malbec: The Mendoza Malbec is about varietal tipicity. Their Quimera blend is about Malbec as the key to complexity and balance. And their Fincas (Single Vineyards) are about how Malbec expresses different soils and microclimates.

Santa Barbara

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With a dry and mild climate cooled significantly by breezy ocean fog, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to six separate AVAs—Santa Maria Valley, Santa Ynez Valley, and its four sub-AVAs Sta. Rita Hills, Ballard Canyon, Los Olivos District, and Happy Canyon. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.

Chardonnay and Pinot Noir are the stars of Santa Barbara, marked by trademark racy acidity, crisp Sauvignon Blanc, and savory Syrah. The region is also home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay, and Cabernet Franc, making it an exciting area to watch.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CWC946694_2007 Item# 97427

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