Antiyal  2005 Front Label
Antiyal  2005 Front Label

Antiyal 2005

  • WS92
  • WE91
750ML / 0% ABV
Other Vintages
  • TP92
  • W&S91
  • WE92
  • RP93
  • WE91
  • WE91
  • W&S91
  • WE91
  • WS90
  • RP92
  • WS91
  • WE91
  • W&S91
  • WS90
  • WS92
  • W&S92
  • RP91
  • WS90
  • W&S91
  • WS91
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750ML / 0% ABV

Winemaker Notes

Among the very best wines being produced in South America, a "garage wine" from the celebrated Chilean winemaker Álvaro Espinoza.

Made with an organic blend of Carmenère (50%), Cabernet Sauvignon (40%), and Syrah (10%). Aged in French barrels for twelve months, then cellared in the bottle for six months.

Critical Acclaim

All Vintages
WS 92
Wine Spectator
Lovely aromas and flavors of blackberry, bramble, grilled meat and lilacs, with plenty of guts, ample structure and a solid, loamy finish. Shows both polished fruit and rugged terroir. Carmenère, Cabernet Sauvignon and Syrah. Drink now through 2011.
WE 91
Wine Enthusiast
Intense and dark, with an oily nose of mineral, leather and mocha along with ripe berry fruit notes. The blend (50% Carmenère, 40% Cab Sauvignon, 10% Syrah), works like a charm. The flavors settle on lightly herb-infused berry flavors and chocolate, while the finish is on the spot. Rich, ripe and with modest tannins; drink now–2009.
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Antiyal

Antiyal

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Antiyal, South America
Antiyal Winery Image
Álvaro Espinoza is one of the finest winemakers in South America today, as well as one of the foremost biodynamic winemakers in the world. His celebrated wine Antiyal is often referred to as Chile's first "garage wine." Antiyal produces fewer than 400 cases of wine a year in the sleepy Maipo Valley town of Alta Jahuel.
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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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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

CRW2432_2005 Item# 93590

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