Odfjell Aliara 2013 Front Label
Odfjell Aliara 2013 Front LabelOdfjell Aliara 2013 Front Bottle Shot

Odfjell Aliara 2013

  • JS94
  • TA94
  • RP91
  • D91
750ML / 14.5% ABV
Other Vintages
  • JS93
  • RP91
  • RP91
  • WE90
  • JS90
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750ML / 14.5% ABV

Winemaker Notes

In the age of sail ships, safe and healthy provisions were crucial for the success of the adventure. A “liara” was a tin cup measurement for the crew´s daily ration of wine. Our Aliara is an assemblage made in small and precios quantitites as a tribute to this tradition.

Concentrated deep violet in color. The nose is attractive and intense with a range of aromas from the different varieties in the blend, including nuts such as hazelnuts, dates, and dried figs, as well as floral notes recalling jasmine and roses. The palate is sophisticated, intense, and juicy and complemented by chocolate, coffee, and tobacco leaves. The finish is long with ripe and velvety tannins. An unforgettable experience.

Blend: 65% Carignan, 20% Syrah, 15% Malbec Organic

Critical Acclaim

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JS 94
James Suckling
A stunning wine that shows what's possible in Chile if a winemaker strives for clarity and vitality. Extremely fresh for a wine that's already five years old. The blackcurrant and blackberry notes leap out at you. On the palate it's just as exciting with a racy energy and a very long finish that keeps pumping out the fruit. Drink or hold.
TA 94
Tim Atkin

Blending Malbec, Syrah and Carignan from Maule with Cabernet Sauvignon from Colchagua, this 80% new oak-aged red is intense, structured and spicy with glossy tannins, notes of plum and damson and subtle reduction. Rich and ripe. 2020-28. Alcohol: 14%

RP 91
Robert Parker's Wine Advocate
The luxury cuvée 2013 Aliara is a blend that changes with the vintage, and in the cool and rainy 2013 it was 65% Carignan, 20% Syrah and 15% Malbec—a completely different blend from the 2012 I tasted last time. This matured in French oak barrels for 22 months. It's more mainstream and with a stronger imprint from the élevage, very spicy and smoky, balsamic with some Mediterranean character but mostly covered by the oak. I can also notice the effect of the oak in the texture of the tannins. One for powerful food and/or more time in bottle. 12,000 bottles were filled in February 2016.
D 91
Decanter

Opulent aromatics of liquor ice, chocolate and spiced red fruit lead to red cherry, mint and soft oak on the palate.

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Odfjell

Odfjell

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Odfjell, South America
Odfjell  Winery Image

Family-owned and inspired by the Vikings’ spirit of exploration, Odfjell Vineyards makes wines that are a true expression of its terroir and capture the best of Chile’s Maipo Valley. 100% organic and biodynamic wines, an architecturally stunning gravity-flow winery, and gentle Norwegian fjord horses are signature elements of Odfjell.

A spirit of seafaring adventure and a love for the natural beauty of Chile drew Norwegian ship owner Dan Odjfell to the Maipo Valley, where he planted his first vineyards in 1994. Today Odfjell has 275 acres in the Maipo, Lontué and Cauquenes Valleys, planted to Cabernet Sauvignon, Merlot, Carménère, Syrah, Cabernet Franc, Malbec, and old-vine Carignan.

Since 2012 all of Odfjell’s vineyards have been organic and biodynamic with annual certifications. In addition to a wide range of biodynamic farming practices, the winery is home to Norwegian fjord horses, brought to Chile by Dan Odfjell. The horses control weeds, provide better soil drainage, and transport grapes during harvest without compacting the soil, and are used for pediatric hippotherapy.

Odjfell honors its seafaring past with three wine styles, all crafted by long-time winemaker Arnaud Hereu, who was born and educated in Bordeaux. Armador is the Spanish word for ‘ship owner’ and is the name of its original line of wines. Orazada means ‘sailing into the winds’ and showcases specific old vines in Odfjell’s estate vineyards. Finally, Aliara is the Spanish name for the small tin cup used to dole out alcohol rations on sailing ships, and these are fittingly the most limited production wines from Odfjell.

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One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. 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 some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

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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.

EPC50351_2013 Item# 518617

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