Koyle Auma 2010 Front Label
Koyle Auma 2010 Front LabelKoyle Auma 2010 Front Bottle Shot

Koyle Auma 2010

  • WW93
  • WS92
  • JS92
  • WE91
750ML / 14.5% ABV
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  • TA95
  • RP93
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750ML / 14.5% ABV

Winemaker Notes

This new blend from Vina Koyle is a deep purple color, with pure and clean native aromas, delivering a lush yet pure core of dense crushed fig, black pepper and graphite notes. It has a velvety mouthfeel, with juicy and rounded tannins and a density, purity and length that shows the harmony of the five varieties blended to create this wine. While it will drink well shortly after release, Koyle AUMA can be cellared for up to ten years.

Critical Acclaim

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WW 93
Wilfred Wong of Wine.com
A New World expression from two classical regions of France, the stately 2010 Koyle Auma takes the elegance of Bordeaux grapes and peppers a bit of the Rhone Valley style into this cool blend. At once powerful from the 14% of Syrah in the mix, this is quite an impressive effort. Shows grapey flavors, with a red and black currant background. A great choice with grilled, herb-crusted leg of lamb. (Tasted: April 21, 2015, San Francisco, CA)
WS 92
Wine Spectator
Dense, rich, and well-spiced, this is full of blackberry, mint and dark currant flavors, lifted by plenty of fresh acidity. Very spicy midpalate, with a zesty finish of chocolate. Cabernet Sauvignon, Carmenère, Malbec, Syrah and Petit Verdot. Drink now through 2020. 692 cases made.
JS 92
James Suckling
A solid red with blackberries, minerals, mint and spice character. Full body, firm tannins and a fresh, clean finish. A blend of malbec, cabernet sauvignon, carmenere, syrah and petit verdot. Drink or hold.
WE 91
Wine Enthusiast
This five-grape blend is ripe, smooth, loamy and rich on the nose, with aromas of pastry, syrupy berry and cassis. A flush, oaky palate has just enough acidity to maintain its poise, while creamy oak and vanilla flavors shadow mellow black plum and cassis. On the finish, oak hangs around and creates a coffee note.
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Koyle, South America
Koyle Koyle Winery Winery Image

Koyle corresponds to the sixth generation of a long wine making tradition of the Undurraga family in Chile, started by Mr. Francisco Undurraga Vicuña in 1885.

Koyle vineyards were created in the year 2006, when Alfonso Undurraga Mackenna, together with his sons Alfonso, Max and Cristóbal, began searching for a terroir to develop a high quality red wines project.

After travelling through and analyzing different valleys and sectors of Chile, a property of approximately 1.100 hectares was acquired on the zone of Los Lingues, Alto Colchagua, on a buttress of the Los Andes mountain range. The climatic and soil characteristics of this property are key factors in obtaining an optimum terroir for making great quality wines.

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Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.

Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.

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With hundreds of red 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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

MSW30127495_2010 Item# 140939

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