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MontGras Cabernet Sauvignon/Syrah Reserva 2009

Other Red Blends from Chile
  • RP90
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Winemaker Notes

Deep cherry red. Ripe aromas of plum and cherry with a hint of vanilla. Berry, spice and cocoa flavors fill the palate, leading to a soft and supple finish.

Perfect match with chicken, seafood, turkey, light pasta entrées and hard cheeses.

Blend: 50% Cabernet Sauvignon, 50% Syrah

Critical Acclaim

RP 90
The Wine Advocate

Cabernet Sauvignon 50%, Syrah 50%; Spice box, incense, blue and black fruits, dense, rich, and lengthy.

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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.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character...

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

PIN306038_2009 Item# 110911

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