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Sincerity Merlot - Cabernet Sauvignon 2002
"The second vintage of Sincerity is tight and firm. Under the dark mineral scent of schist, you can pick out the flavor of sweet black berries and strawberry jam, while the tannins keep the tension with their muscular texture. . . . a delicious red Alvaro Espinoza crafted at Santa Emiliana's biodynamic vineyard in Los Robles Estate, in the northern hillsides of Colchagua Valley."
-Wine & Spirits
Deep red in color, the wine has an intense berry and black-fruit aroma, with some coconut and vanilla notes as well. Elegant on the palate, it offers concentrated black fruit flavors. The wine is well structured with great concentration, round and soft tannins, and a long finish. 75% Merlot, 25% Cabernet Sauvignon
The production of certified organic grapes by St. Emiliana is done with the purpose of respecting the natural process in the yearly growth cycle of the grapes, and to protect and isolate the vineyards from any elements that do not belong to its natural environment.
Through this system, the terroir can reach its maximum expression and identity, which is transferred to the wine through the grapes. The search for quality is the companion of organic agriculture in the sense that yields are normally lower because the vines need to go deep in the soil to get adequate nutrients.
At Viñedos Organicos Emiliana, quality is the constant, from selection of the land to cultivation, harvesting and finally, to the most meticulous details of vinification and storage. At VOE, quality, respect for man and nature are the pillars of our work.
In 1998, Santa Emiliana Winery of Chile contributed its best vineyards in the Casablanca, Maipo and Colchagua Valleys to an organic farming effort. This led to the creation of Viñedos Organicos Emiliana (V.O.E.). At V.O.E.:
-Corridors of flowers and pastures help to improve the biodiversity and beauty of the location.
-The animals that feed in the pastures help control the insects and maintain the fertility of the soil.
-The basic compost in the fertility of our vineyards provides the necessary nutrients and improves the microbiology of the soil.
-The landscape is respected in the construction of the cellars.
-Intervention is minimal. Raw materials such as stone, adobe, wood and copper were used for the architecture and construction.
-The best technology processes the fruit: a gravitational receiving system, small stainless steel and French oak casks, hydraulic basket presses and barrel storage locations with sophisticated temperature control.
-The infrastructure provides a delicate care of the grapes and wines where maximum quality is the target.
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.
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.
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.
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.