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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
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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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Chile

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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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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 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