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Santa Ema Barrel Select 60/40 2010

Bordeaux Red Blends from Chile
  • RP89
13.5% ABV
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13.5% ABV

Winemaker Notes

Bright ruby red in color with aromas of dried prunes and blackberries mingled with vanilla and cinnamon and a touch of toast. This nicely concentrated and elegant wine offers well-rounded tannins and a velvety finish.

Pair with pastas, meats, casseroles, cheeses, and steamed vegetables.

Blend: 60% Cabernet Sauvignon, 40% Merlot

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2010 Barrel Reserve 60/40 is that precise blend of Cabernet Sauvignon and Merlot respectively, aged for 6 to 8 months in oak. It has a taut, well-defined bouquet of blackberry and raspberry leaf that is efficient, almost clinical. The palate is medium-bodied with sharp, angular tannins but great freshness and focus towards the brisk, citrus finish. Drink 2014-2017.
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Santa Ema

Santa Ema

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Santa Ema, Chile
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Over the years, Santa Ema has been recognized by the most important national and international organizations and has earned numerous medals in competitions such as the Concours Mundial de Bruxelles and distinctions in the prestigious international trade magazines. It was recently added to Wine Spectator's list of Top 20 World's Finest Value Brands, Wine Advocate rated four Santa Ema wines above 90 points, and Wine & Spirits named it Value Winery of the Year. But for Santa Ema, the most important distinction of all is the preference of its consumers around the world to appreciate the work of three generations dedicated to the production of consistently high quality wines.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, 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 to produce cool-climate 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 light-bodied Pinot Noir and cool-climate whites like 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, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Bordeaux Blends

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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, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

YNG585328_2010 Item# 128555