Winemaker Notes
Deep purple color. Aromas of black cherry, violets and savory herbs. Full body, with great balance of ripe fruit, fresh acidity and velvety tannins.
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Syrah is a worthy follow up to the 2012, a pure Syrah from Requinoa in Cachapoal, which fermented traditionally with a total maceration of 30 days and matured in used French oak barrels for some 18 months. 2013 was a complicated vintage; there was a lot of odium and people had to work hard in the vineyard. The wine needed more time in barrel to get polished. The nose is very Syrah, with nicely integrated oak and a dominance of the classical smoked bacon, violets and tapenade aromas complemented by an earthy touch. The palate is medium to full-bodied, there are no corrections here, and the acidity is always what is obtained naturally. The tannins are fine. I think this is still very young and should evolve nicely in bottle. A Cachapoal Syrah with a Rhône accent.
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James Suckling
Soaked-blueberry character, orange juice, ink and white chocolate. Bright and vivid on the palate with a medium-to-full body, a huge serving of blue fruit, vibrant acidity and a fruity finish.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.
Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.
The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.