Anka Pargua II 2006 Front Label
Anka Pargua II 2006 Front Label

Anka Pargua II 2006

  • RP91
750ML / 0% ABV
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  • WE90
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3.8 6 Ratings
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3.8 6 Ratings
750ML / 0% ABV

Winemaker Notes

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.

Critical Acclaim

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RP 91
Robert Parker's 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.
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Anka

Anka

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Anka, South America
Anka Anka Vineyard  Winery Image
Anka is a certified organic wine that comes from the Pargua winery and the producer of Domus Aurea. 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 the 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.

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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.

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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.

VWB4316306_2006 Item# 101641

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