Antiyal  2008 Front Label
Antiyal  2008 Front Label

Antiyal 2008

  • WE91
  • WS90
750ML / 14.6% ABV
Other Vintages
  • TP92
  • W&S91
  • WE92
  • RP93
  • WE91
  • W&S91
  • WE91
  • RP92
  • W&S91
  • WS91
  • WE91
  • WS90
  • WS92
  • WE91
  • WS92
  • W&S92
  • RP91
  • WS90
  • W&S91
  • WS91
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750ML / 14.6% ABV

Winemaker Notes

Antiyal 2008 shows a deep dark color with intense aromas of berries, dark fruit, earth and mineral notes giving clean expression and character. The character of the wood is well-integrated with the wine. In the palate the wine has good concentration, volume and body, with well-balanced and soft tannins in the finish.

Critical Acclaim

All Vintages
WE 91
Wine Enthusiast
Every year this wine impresses and scores the same, so give credit to Antiyal for consistent high quality. This vintage shows milk chocolate, leather and char on the nose along with deep berry aromas. The palate is full and lush, with cassis, cherry, berry and a light leafiness. Mildly herbal but that's pure Maipo Valley for you; Carmenère, Cabernet and Syrah is the blend. Drink now–2013.
WS 90
Wine Spectator
A solid, grippy style, with lilac, cedar and Kenya AA coffee notes up front, followed by firm, focused flavors of black currant, tar and licorice root. There's a nice tug of loam on the finish. Carmenère, Cabernet Sauvignon and Syrah. Drink now through 2011. 505 cases made.
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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.

GVIG1AN8CRT_2008 Item# 109664

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