Antiyal  2009 Front Label
Antiyal  2009 Front Label

Antiyal 2009

  • WE91
  • W&S91
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

The 2009 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 41% Carmenère, 35% Cabernet Sauvignon and 24% Syrah.

Critical Acclaim

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WE 91
Wine Enthusiast
Concentrated on the nose, with spice, cola, leather and a pinch of salinic oyster shell. Feels round and healthy, with deep and textural tannins. Tastes dark and sweet, with blackberry, chocolate and licorice flavors. Toasty, solid and woodsy on the finish. Carmenere with Cabernet Sauvignon.
W&S 91
Wine & Spirits
The 12th vintage of winemaker Alvaro Espinoza's personal project, this shows the heat of the warm vintage in black fruit tempered by sweet spice. It's a big wine, structured by resonant acidity and frmed up by youthful tannins. For the cellar.
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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.

CRW4669_2009 Item# 114421

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