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Tarapaca Zavala 1997

Other Red Blends from Chile
    0% ABV
    • WS89
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    0% ABV

    Winemaker Notes

    Ambitious, with lots of extracted dark plum and blackberry, but this full-bodied red is diminished in the end by an overtly smoky note and a slightly tough finish. Tasted twice, with consistent notes. Cabernet Sauvignon, Merlot and Syrah

    Critical Acclaim

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    Tarapaca

    Tarapaca

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    Tarapaca, Chile
    Viña Tarapacá ex Zavala was born during the last century, in 1874, known then as "Viña de Rojas", in honour of its founder, Don Francisco de Rojas y Salamanca, a well-know business man of the period. Don Francisco imported selected European wine stock varieties directly from France.

    Later, under the ownership of Antonio Zavala, the name "Viña Zavala" emerged. When Antonio Zavala divorced his wife, she received the vineyard but did not change its name. Finally the vineyard adopted his current name "Viña Tarapacá Ex-Zavala" in recognition of the former President of the Republic, Don Arturo Alessandri, know as the "Lion of Tarapacá" who solved a legal problems between Mr. Zavala and his wife.

    From the start of 1992, when the Chilean group, Fósforos took control over the wine-producing operations of the company, an ambitious export program was launched.

    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.

    Other Red Blends

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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.

    AMR71554_1997 Item# 40244