Winemaker Notes
Professional Ratings
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Wine & Spirits
Cinsault was a fashionable vine to plant in Itata in the 1930s, to add some color to the local país. These old, dry-farmed vines in the coastal hills went to bulk wine for locals until winemakers like Marcelo Retamal and Marco De Martino began seeking out the best sites for more ambitious selections. They ferment the wine in lagars and age it in large clay amphorae (tinajas). The wine is all about fresh fruit, a lively red to pour, poolside, this summer. But that brisk freshness also carries more profound depths of flavor, all the while cool, light and gracious. The locals might serve it with queso de cabeza, the Chilean version of tête de veau persillé.
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Decanter
Old, dry-farmed, bush-vine Cinsault grapes are fermented and aged in ancient clay jars – tinajas. The result is scented sweet 'n' sour cherry fruit, herb notes and an earthy hint. It’s a delicate, pretty wine showing fine complexity, dry tannins and a savory finish.
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Robert Parker's Wine Advocate
The 2014 Cinsault Viejas Tinajas is also sold under the Secano Interior appellation, as the name Itata cannot be used for 'un-noble' grapes. The organically farmed grapes are sourced from an ungrafted, head-pruned vineyard, and they fermented destemmed in terracotta amphorae for 15 days -- then kept there for the winter and spring, and bottled unfiltered after malolactic with just a little sulphur. The nose is somehow organic, mixing aromas of dried roses, decayed wild strawberries, raspberries and a hint of leaves; it is a little musky, cleaner than previous vintage with some earthy aromas that are focused and precise. The palate is light to medium-bodied with moderate acidity, but the wine is still fresh. Ideal with white meat, charcuterie and lighter food. This should appeal to the 'natural' wine public, but also to the wider audience. I like this much better than previous years.
A charmer in the Southern Rhône Valley, Cinsault thrives in any hot and windy climate, and finds success in many other countries. It is a parent grape alongside Pinot Noir, of South Africa’s acclaimed red grape, Pinotage. Somm Secret—Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel (with Petite Sirah and Mourvedre) in the same vineyard, Cinsault is now an essential part of many “field blends.”
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.