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MontGras Antu Syrah 2007

Syrah/Shiraz from Chile
  • WE90
15% ABV
  • JS90
  • WS91
  • WE90
  • WS91
  • RP90
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2.0 3 Ratings
15% ABV

Winemaker Notes

Appearance: Pretty violet tinge with deep ruby red.

Aromas: Ripe plums and blue berries, combined with coffee, vanilla and cedar notes from the ageing oak.

Flavors: Polished, round and generous, with velvety tannins surrounding multiple layers of black berries, currants and black olive in an elegant frame of cedar.

Critical Acclaim

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WE 90
Wine Enthusiast
This wine seems to get better each year. The 2007 is potent and minty on the nose, with big fruit and pastry accents. After it settles it delivers rich, deep, dark flavors with herb, mint, spice, pepper and cardamom accents. Intriguing New World Syrah. Big and lusty.
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MontGras

MontGras

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MontGras, , South America
MontGras
VIÑA MONTGRAS, located in Chile’s Colchagua Valley, was established in the early 1990s by brothers Hernán and Eduardo Gras, together with their business partner Cristián Hartwig. Santiago Margozzini serves as head winemaker, with renowned California winemaker Paul Hobbs serving as consultant.

Colchagua Valley, a serene sub-valley of Rapel, is situated in Chile’s Central Region at the heart of the country’s wine-producing zone. Nestled between the Pacific Coastal Range to the west and the snow-capped Andes to the east, this rustic valley is a protected environment with positive maritime influences that foster a terroir ideal for producing quality wines.

Five ranges of MontGras wines are available: Estate, Reserva, Quatro, Limited Edition, and Ninquén.

In 1996 MontGras, along with five other area wineries, founded the Colchagua Valley Wine Route to promote and facilitate tourism and educate the public about the traditions of Chilean winemaking. Guided tours and tastings at MontGras are available Monday through Friday year-round, by appointment only.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

SWS255947_2007 Item# 101673

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