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Arboleda Syrah 1999

Syrah/Shiraz from California
  • WE88
0% ABV
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Winemaker Notes

Our Arboleda Syrah reflects the small crop of the 1999 vintage with intense violet color, deep spicy flavors and velvety texture. Chosen from the finest grapes grown on our La Arboleda Estate in the Colchagua Valley, and handcrafted on site at our state-of-the-art winery, this Syrah explodes with raspberry, cherry, sweet spices and white chocolate. On the palate, supple mature tannins provide an exquisite texture, confirming the perfect balance between toasty oak and rich ripe fruit characters. A year of barrel aging matured flavors and wove toasty nuances through the lingering finish.

Critical Acclaim

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WE 88
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Arboleda

Arboleda

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Arboleda, , California
Arboleda
Arboleda wines were born in 1999 as part of the shared dream that inspired Robert Mondavi and Eduardo Chadwick to realize the potential of Chile as a world class producer of fine wines. The name "Arboleda" in Spanish means "grove of trees" and is a tribute to the native Chilean trees that have been preserved within the vineyards that produce the Arboleda grapes.

The source of the Arboleda grapes comes from two self contained estates within the valley. A stunning hillside property some 40kms inland was acquired and planted in 2000 with a selection of red grape varieties. This property was named "Las Vertientes" due to its natural springs of water. Arboleda red wines aim for complete ripeness, full bodied with high concentration of fruit, complexity and balance.

Arboleda white wines aim to be fresh, crispy with high acidity and intense aromatics. Therefore the vineyards were planted during 2005 in the proximity to the sea, only 14 kms from the Pacific Ocean in a property called "Chilhue", the place of sea gulls in native Mapuche indian language.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other White Blends

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With hundreds of white 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.

CGM00073_1999 Item# 44445

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