Winemaker Notes
A long dry season plus cooler maximum temperatures in summer contributed to a slower maturation process of the grapes. This resulted in a wine with interesting spice aromas, soft tannins, and elegance.
Blend: 85% Carménère and 15% Cabernet Franc.
Professional Ratings
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James Suckling
This is holding pretty well with just hints of tree bark, ink and tobacco leaf to the savory black fruit. The medium-bodied palate shows fleshy fruit and natural, fresh acidity. Pretty supple tannins and fruit. Balance is the key. Drink now, but can keep holding for three to four years.
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Wine Enthusiast
This Carmenère-led blend opens with composed aromas of cherry, cassis and chocolate along with herbs and spice. The palate feels crisp and intense, with firm tannins and elegance. Roasted black-fruit flavors are peppery and chocolaty, while licorice and baking spice flavors grace a long finish. Contains 15% Cabernet Franc. Drink through 2022.
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Robert Parker's Wine Advocate
Similar to the Franco bottling, but to a lesser extent, the 2010 Viola reveals a more earthy character of Maquis while maintaining the silky yet vibrant elegance that characterizes the range. The palate is soft, velvety and creamy, yet it exhibits a subtle tension that carries it through a drying, saturated finish.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.