Winemaker Notes
Concentrated deep violet color, the nose is attractive and intense with aromas that include hazelnuts, dates and dried figs, as well as notes of jasmine and roses. In the mouth it is sophisticated, intense and juicy, complemented with chocolate, coffee and tobacco leaves notes. The finish is long, with ripe and velvety tannins for an unforgettable experience.
Blend: 28.5% Syrah, 24.5% Carignan, 16% Malbec, 10% Carménère, 8.5% Cabernet Sauvignon, 7% Tempranillo, 5.5% Tannat
Professional Ratings
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James Suckling
Fragrant and herbal nose of currants, violets, thyme, mixed peppercorns, olives, mint chocolate and cloves. It’s medium-bodied with firm, fine-grained tannins and vibrant acidity. Wild and energetic with delicious layers of spicy fruit and herbs. 28.5% syrah, 24.5% carignan, 16% malbec, 10% carmenere, 8.5% cabernet sauvignon, 7% tempranillo and 5.5% tannat. From organically grown grapes with Ecocert certification. Vegan. Drink or hold.
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Vinous
The 2018 Blend Aliara is 28.5% Syrah, 24.5% Carignan, 16% Malbec, 10% Carménère, 8.5% Cabernet Sauvignon, 7% Tempranillo and 5.5% Tannat from Maule and Maipo and was aged for up to 24 months in 70% new oak. Dark purple in hue. The aromas are complex, featuring fresh black currant and blackberry and hints of sour cherry against a woody backdrop. In the mouth, the tannins are polished and delicate and the flow juicy and bold. Liqueur-like flavors lead into a long, fruity finish. Will improve in the bottle.
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Robert Parker's Wine Advocate
The 2018 Aliara mixes their best grapes, regardless of origin, and is composed of 28.5% Syrah, 24.5% Carignan, 16% Malbec, 10% Carmenere, 8.5% Cabernet Sauvignon, 7% Tempranillo and 5.5% Tannat from different origins but all from certified organic vineyards. From a good year, the wine has 14% alcohol and very good freshness and acidity. I have a bit of a problem with the oak on the wine, which I find quite prominent; the components were matured separately in 500-liter barrels for 10 to 12 months before being blended and put back in barrel for another 10 to 12 months, and I suspect a significant part of the barrels must have been new. So, the wine has aromas, flavors and a texture that has been altered by the élevage, but it seems like this time the oak is a little more integrated than in past vintages. It remains a wine for the fans of the style.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.