Antiyal  2006 Front Label
Antiyal  2006 Front Label

Antiyal 2006

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750ML / 0% ABV
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Winemaker Notes

The 2006 vintage has an intense and complex aroma of dark fruit and mineral notes. The palate is rich and concentrated with volume, balance and a lingering, soft finish. This 100% Maipo Valley estate fruit is hand harvested and is a blend of 44% Carmenère, 34% Cabernet Sauvignon and 22% Syrah.

The Antiyal blend is aged one year in French oak barrels, then bottled and aged for an additional six months in the cellar prior to release. Antiyal's grapes are organically grown, which Espinoza believes gives his fruit a superior expression of terroir.

Regarded as among the very best wines produced in South America today, Antiyal comes from renowned Chilean winemaker Álvaro Espinoza. This celebrated wine 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. Antiyal — a Mapuche Indian word that means "sons of the sun" — is a homegrown project of Espinoza and his wife Marina. It's so homegrown that the one-acre vineyard in the Huelquen area of the Maipo Valley around Espinoza's house supplies grapes for the wine.

Critical Acclaim

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WS 90
Wine Spectator
Concentrated with some elegance, with a nearly sleek, minerally feel backed by a lingering loamy hint on the finish.
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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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One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. 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 some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

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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.

GVIG1AN6CRT_2006 Item# 95830

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