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Kingston Family Lucero Syrah 2010

Syrah/Shiraz from Chile
  • W&S91
  • WS90
13.5% ABV
  • JS93
  • WE91
  • W&S93
  • JS93
  • RP91
  • RP91
  • WS90
  • W&S92
  • WS90
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13.5% ABV

Winemaker Notes

The 2010 Lucero will benefit from some air. Its aromas and flavors are concentrated, but slow to reveal themselves. Subtler, and not quite as wild and wooly as some previous vintages of Kingston syrah. Less electric guitar and more acoustic. Wet rocks, black (but not super ripe) fruits, and a hint of grilled meat. Classy.

Critical Acclaim

All Vintages
W&S 91
Wine & Spirits
A voluptuous version of a cool-climate syrah, this ripened to sweet flavors of blackberries and raspberries. The fruit is layered over a soft, unctuous texture.
WS 90
Wine Spectator
Ripe yet cut, offering a more classical profile of olive paste, pepper and game notes to the pure boysenberry, black currant and plum skin fruit character that sports a mineral edge on the finish.
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Kingston Family

Kingston Family

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Kingston Family, Chile
Image of winery
The Kingston Family first came to Chile in the early 1900's. Carl John Kingston, the patriarch and pioneer, came to Chile looking for copper (good idea) and gold (crazy idea). "Gramps" Kingston was an American originally from Central Mine, Michigan, which exists only as a ghost town today in Michigan's upper peninsula.

The Kingstons settled in Casablanca in the 1920's. One of Gramps's dreams of finding the "Gramps" Kingston motherlode yielded a 7,500 acre ranch with a herd of cattle, but no gold. Rumor has it that there is some gold deep down under "the Farm", but it is apparently so far down that maybe our great-great-grandchildren will hit pay-dirt.

Through the years, generations of Kingstons have been raised in the "casa patronal" on the Farm in Casablanca. Our wine's label is inspired by this old house still standing today.

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.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

MSKLKF033_2010 Item# 130432