De Martino Viejas Tinajas Cinsault 2016 Front Label
De Martino Viejas Tinajas Cinsault 2016 Front LabelDe Martino Viejas Tinajas Cinsault 2016 Front Bottle Shot

De Martino Viejas Tinajas Cinsault 2016

  • W&S95
  • RP93
  • JS92
750ML / 12.5% ABV
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  • RP92
  • JS92
  • WE91
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3.8 20 Ratings
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3.8 20 Ratings
750ML / 12.5% ABV

Winemaker Notes

Dark Violet color. A floral bouquet with notes of violets, cherries, blackberries and black fruit. Smooth, tense and fresh on the palate, with great structure and persistence.

Critical Acclaim

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W&S 95
Wine & Spirits
Fermented and aged in clay amphorae, this cinsault comes from the top of a hill in Guariligüe, near the Itata coast. Winemaker Marcelo Retamal has been playing with early harvests in search of redder fruit flavor and greater tension in this wine and, in the cool 2016 season, he achieved his goal. This is serious cinsault, its tea-leaf and earth aromas finely integrated into a layer of tart red fruit. While that fruit is crisp and vibrant, the depths of flavor are profound. All in all, it’s a pleasure to drink, refreshing and charming.
RP 93
Robert Parker's Wine Advocate
There is one more red Cinsault, the 2016 Cinsault Viejas Tinajas, also labeled as Itata since the change of legislation in 2015. This has moderate alcohol (12.1%) and is from the same vineyard that produced the Gallardía de Itata Cinsault. The destemmed but uncrushed grapes underwent a natural carbonic maceration in amphorae without any added products (yeasts or sulfur). The wine spent the winter in those amphorae, and after malolactic, in the spring it was bottled unfiltered, again without any added sulfur. The nose is incredibly clean and focused, fresh and with a mixture of wild berries and herbs, flowers too. The palate is light and fresh, with unnoticeable tannins but with the textured mouthfeel provided by the granite with great grip. This is the best version of this wine since the initial 2011 vintage. The amphorae seem to behave better, as they were abandoned in the fields and in the first years they lent an earthy feeling to the wines, as I also see with the new amphorae.
JS 92
James Suckling
A red with bright fruit and lots of watermelon and lemon aromas and flavors. Light body. Crisp finish. Fun and intriguing.
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De Martino

De Martino

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De Martino, South America
De Martino Winery Video

Founded in Isla de Maipo (Chile), since 1934 the De Martino family has specialised in producing wines that reflect their origin and the character of each vineyard, based on solid principles of sustainable farming and traditional winemaking techniques. Today, the winery brings together the experience of the third generation of the family - represented by Pietro, Marco and Remo De Martino- with the dynamism and vision of Marco Antonio and Sebastián De Martino, the fourth generation. De Martino labelled and exported Chile’s first Carmenere in 1996 and was a pioneer winery working century-old vineyards in the Itata Valley, incorporating old winemaking techniques that set a precedent in South America.

On De Martino's tours, you can taste wines from Chile’s very diverse regions, try one of the world's best Carmenere wines and see the exciting process of wine creation. Just one hour from Santiago, a bilingual guide will explain the whole process of making our wines in a tour that starts with the work in the vineyards and goes through to bottling and ageing. You will also be able to find out about our innovative winemaking techniques in amphorae and foudres, methods that are unrivalled in Chile’s wine industry. This is the ideal opportunity to discover the best and most varied range produced in Chile.

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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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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.”

STC415003_2016 Item# 493867

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