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Maquis Lien 2010

Other Red Blends from Colchagua Valley, Rapel Valley, Chile
  • W&S94
  • JS92
  • WE90
  • TP90
  • RP90
13.5% ABV
  • W&S93
  • RP91
  • JS90
  • WE91
  • RP90
  • W&S92
  • W&S90
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4.1 6 Ratings
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4.1 6 Ratings
13.5% ABV

Winemaker Notes

The distinctive 2010 Maquis Lien is made from a finely tuned blend of 50% Carménère, 35% Syrah, 10% Cabernet Franc, 5% Petit Verdot. It is a generous red wine that reflects the character of the Hurtado family's special plot of land.

Critical Acclaim

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W&S 94
Wine & Spirits
Powerful even as it is angular, this weaves spicy scents into the tobacco notes of cabernet franc (42 percent of the blend). Acidity sets the pace with its tension in the mouth, providing freshness to highlight the red fruit flavors. This is a great vintage for Maquis, taking Colchagua fruit - usually voluptuous and sweet - in a tart and austere direction.
JS 92
James Suckling
Very balanced and refined with a pretty density of fruit plus soft and silky tannins. Full body, currant, berry and hints of chocolate. Very fine and delicious. Why wait? A blend of cabernet franc, syrah, carmenere and petit verdot.
WE 90
Wine Enthusiast
This racy, fresh, cool-vintage blend is a touch rubbery on the nose, with berry and cassis undertones. A tight palate delivers a mix of dark plum, blackberry, baking spice and chocolate flavors in front of a peppery, dry, crisp finish. Drink through 2019.
TP 90
Tasting Panel
Dark and spicy with notes of smoke, plum and soft herbs; rich and balanced, complex and long.
RP 90
Robert Parker's Wine Advocate
The 2010 Lien contains 50% Carménère, 35% Syrah, 10% Cabernet Franc and 5% Petit Verdot; it shows a very savory nose, feels almost salty and should do very well with food. 2010 had good ripeness and they had a lot of good Carménère, so it is quite dominant in the blend. It's quite complex with plenty of smoky notes from the Syrah. The palate has an abundance of fine-grained tannins, a bit powdery, ending dry. Ready to be enjoyed with food. Some 50,000 bottles were produced.
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Maquis, Colchagua Valley, Rapel Valley, Chile
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The Hurtado family has owned the Vina Maquis vineyard for more than a century, but it wasn't until ten years ago that the family decided to make their own wine out of the terrific grapes in their own backyard. They built a gorgeous, state-of-the-art gravity flow winery and set out to make a "Super Chilean" blend using the vineyard's best red grapes.

Located in Valle de Colchagua, Vina Maquis's terroir is deeply influenced by its geographic position, as it is surrounded by the Tinguiririca River and the Chimbarongo Creek—two large waterways that once brought alluvial sediments from the Andes. Today, they act as pathways for cool coastal breezes that help moderate the warm Colchagua summers, contributing to the intensity and fruitiness of the wines.

Colchagua Valley

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Well-regarded for great values in bold 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. Here, hundred-year-old vines are juxtaposed with cutting-edge technology in both the vineyard and the winery, and French investment has been a boon to the local viticultural industry. The textbook Mediterranean climate makes winegrowing almost effortless.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec, and Syrah. A small amount of white wine is produced from Chardonnay and Sauvignon Blanc.

Other Red Blends

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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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

VSW20039810_2010 Item# 137863