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Tabali Reserva Syrah 2010

Syrah/Shiraz from Limari Valley, Chile
  • RP89
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Winemaker Notes

Syrah is without question the winery's signature bottling. Their 2005 Syrah won Decanter's prestigious International Syrah Trophy. Deep red color, full bodied with plums and black cherry flavors. An elegant and well-balanced wine that shows all the potential of Limari Valley. Great structure with remarkably long finish with good aging potential. A delicious wine from this premium region in Chile - Limari Valley.

Critical Acclaim

RP 89
The Wine Advocate

Syrah does surprisingly well in Chile's newly developed cooler regions with characteristics of France’s northern Rhone Valley. The 2010 Syrah Reserva offers up aromas of game, bacon, lavender, and blueberry. Dense, layered, ripe, and flavorful, this excellent value could easily be mistaken for a quality Crozes-Hermitage. Drink it over the next 4-5 years.

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Tabali

Tabali

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Tabali, , South America
Tabali
The winery started its vineyard plantings in 1993 in the exciting Limari Valley, in Northern Chile. Its closeness to the Atacama Desert, the proximity of the Pacific Ocean (just 29km), the clear, pure skies, hot days and fresh nights, result in an exceptional terroir for the elaboration of premium and super premium wines.

At Tabali winery they are totally committed to crafting unique wines with distinct regional character and Limari expression. They are passionate about producing the highest quality wines by carefully balancing all elements, growing healthy vines, a careful selection of grapes and ultimately the best winemaking techniques. Their young and enthusiastic team is dedicated to producing wines that wine lovers around the world can taste and enjoy.

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.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

AIWTABRESSYR_2010 Item# 118746

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