Winemaker Notes
Bravura, or “courage” in Spanish, is sourced from a handful of our most exceptional vineyards in the foothills of the Andes – a pure expression of terroir that clearly demonstrates Chile’s rightful place among the world’s most distinctive sites. A blend of Cabernet Sauvignon, Carmenère, and Petit Verdot, Bravura is produced in limited quantities only in the best of vintages.
Bravura represents our commitment to producing world-class wines with local character. The 2013 vintage is predominantly Cabernet Sauvignon from a vineyard 900 meters above sea level – a unique location for the production of wines with superb aging potential. The elegant, austere nose, with delicate hints of dry nuts and oak, segues beautifully to the palate. The rich tannins lend an extraordinary structure to the wine, whose bold flavors sing through to the long, lingering finish.
Blend: 93% Cabernet Sauvignon, 5% Carmenère, 2% Petit Verdot
Vegan
Professional Ratings
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Wine Enthusiast
On the nose, this blend of Cabernet Sauvignon, Carmenère and Petit Verdot smells of spicy berry fruits and black plum along with chocolate and cedar. The palate is a touch drawing and tannic, but in no way harsh or impeding. Spicy black-fruit flavors include notes of olive and herbs, while the finish delivers more of the same. Drink through 2022.
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James Suckling
Tar, spice and dark berry character on the nose and palate. Full body, lots of fruit and a vanilla, berry aftertaste. Needs time to come together still as the wood stands out. A blend of carmenere, cabernet sauvignon, and petit verdot. Better in 2016.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.