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Antiyal 2007

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14.5% ABV
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4.3 3 Ratings
14.5% 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 (52%), Syrah (25%) , and Cabernet Sauvignon (23%). Aged in French barrels for twelve months, then cellared in the bottle for six months.

Antiyal has been a Wine Spectator favorite ever since since its release in 2000, earning 90+ points for every vintage.

Critical Acclaim

All Vintages
RP 92
Robert Parker's Wine Advocate
Antiyal's 2007 Red Blend is made up of 52% Carmenere, 25% Syrah, and 23% Cabernet Sauvignon. A glass-coating opaque purple color, it proffers a brooding bouquet of mineral, scorched earth, herbs, smoked meat, and blueberry. This leads to a dense, savory, structured, full-flavored offering that will unwind for several more years and provide pleasure through 2027.
W&S 91
Wine & Spirits
This vintage of Alvaro Espinoza's own biodynamic wine holds to the style of previous releases, with warm fruit flavors and a lush, friendly texture. Composed of 52 percent carmenère blended with syrah and cabernet, this is an herbal, spicy, black-fruited wine for lamb curry.
WS 91
Wine Spectator
Dark and slightly brawny, featuring mulled plum and currant fruit liberally laced with maduro tobacco, tapenade and charred mesquite notes. The brawny edge stretches out on the finish, with nice buried acidity keeping it all together. Should open up with modest cellaring. Carmenère, Syrah and Cabernet Sauvignon. Best from 2011 through 2013. 570 cases made.
WE 91
Wine Enthusiast
The nose delivers a mix of herbal berry, cola and earth, while the palate is fresh and deep, with lightly medicinal cherry, cola, blackberry tobacco, mocha and more. Finishes rich and chocolaty, with a rush of textbook Chilean flavors including tobacco, herbs, olive and black fruits.
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Antiyal

Antiyal

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Antiyal, Chile
2007
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.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, 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 to produce cool-climate 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 light-bodied Pinot Noir and cool-climate whites like 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, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Other Red Blends

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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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

GVIG1AN7CRT_2007 Item# 103111

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