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Terra Andina Suyai 2007

Bordeaux Red Blends from Chile
  • RP93
14% ABV
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14% ABV

Winemaker Notes

Suyai, which means "hope" in Chile's native Mapuche language, is a robust blend of Cabernet Sauvignon (40%), Cabernet Franc (40%), Carignan (13%) and Carmenère (7%). Extremely rich, with a stunning bouquet and delicious notes of raspberry, blueberry, blackberries and currant fruit enlivened by a strong mineral streak with a long, dark and juicy, yet vivid and racy finish.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The winery's flagship is the 2007 Suyai, is a true beast of a wine. Saturated purple/black in color, it has a nose of brooding black fruits, tar, and licorice. Powerful, dense, and full-flavored, the wine is surprisingly well-balanced and very long in the finish. Delicate palates should avoid this wine but if you want to grow some hair on your chest, this might well be the wine for you.
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Terra Andina

Terra Andina

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Terra Andina, Chile
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Terra Andina wines are inspired by the vibrancy of South America. At its core, Terra Andina is free-spirited by nature, exuding the best qualities of South America: relentlessly energetic, inherently open-minded, and undeniably social. Terra Andinas Chief Winemaker, Eduardo Alemparte, has traveled throughout South America, experiencing first-hand how each regions wine style is interwoven with the fabric of its culture. He has drawn inspiration from the diversity of valleys, varieties and people in the aim to create the best wines that fully reflect the South American vibe. From the bold Andes to the fresh Pacific, the dramatic landscapes of Chile, Argentina and Brazil have served as his muse for Terra Andina 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.

SWS335322_2007 Item# 123624