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Garage Wine Co. Cinsault The Soothsayer's Ferment 2015

  • JS91
  • RP90
750ML / 14.4% ABV
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750ML / 14.4% ABV

Winemaker Notes

Bright and vibrant on the palate, with rose petal aromas resonating through red and dark fruits, a variety of baking spices and a hint of earth and leather.

Critical Acclaim

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JS 91
James Suckling
A red with medium to full body, fine tannins and a juicy finish. Pretty precise fruit with hints of lemon undertones. Drink now. Cinsault from three farms in both Maule and Itata.
RP 90
Robert Parker's Wine Advocate
The first Cinsault I tried from Garage is part of a co-fermented series, the 2015 Single Ferment Series Cinsault The Soothsayer's Ferment, that aged for a single winter in barrel, with each carrying its own name. It's sold under the D.O. Secano Interior and is sourced from Portezuelo and Guarilihue in Itata. It's light colored and bright with a nose mixing wild berries and some organic, earthy notes. The palate is light and fresh, with an absence of tannins and a pleasant bitterness in the finish. Compared with the 2016, this is more concentrated and tasty, with more fruit from Portezuelo. A more serious Cinsault from Itata.
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Garage Wine Co.

Garage Wine Co.

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Garage Wine Co., South America
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Garage Wine Co. began in 2008 with the idea of making wine on a small scale, a personal scale, by hand with the family. It was (and still is!) physical work, and a therapeutic complement to the hustle and bustle of the new millenium. Few in Chile, back then, knew what a "garagiste" was, nor were they familiar with the gringo tradition of celebrated companies having began "in the garage." Viñas in Chile were large affairs, named after saints and owned by clubby families with long names full of double rr’s who presided over a rather closed circle. The founders of Garage Wine Co. patented the name anyway and went to work, quietly but surely, content to make wine barrel by barrel and selling it amongst friends and family.
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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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Cinsault

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A charmer in the Rhône Valley, Cinsault offers up generous peppery and floral aromas and ripe strawberry flavors to its blends. It actually has been grown for centuries in the Languedoc and is a popular blending grape in most appellations of the southern Rhône as well as other parts of the southern France.

Cinsault thrives in any hot and windy climate, and finds success in many other countries, namely California, Chile, Corsica, Lebanon, northern Africa and is a parent grape alongside Pinot noir, of South Africa’s acclaimed red grape, Pinotage.

In the Glass

Though a minor portion of Chateauneuf-du-Pape, it plays an important role adding softness, lift, spice and an almost electric red fruit to blends. Southern France also makes some delightful Cinsault dominant rosés. On its own, it is supple, fresh and fruity with a hint of pepper or baking spice.

Perfect Pairings

Cinsault pairs well with stews, gamey meats, rosemary chicken and roasted duck or winter squash.

Sommelier 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 and other grapes, such as Petite Sirah or Mourvedre in the same vineyard, Cinsault is now an essential part of these so-called “field blends.”

GARSGARCIN15_2015 Item# 252665