Vina Marty Corazon del Indio 2017  Front Label
Vina Marty Corazon del Indio 2017  Front LabelVina Marty Corazon del Indio 2017  Front Bottle Shot

Vina Marty Corazon del Indio 2017

  • JS91
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Deep ruby red, the beauty of this premium blend is that you can find tons of layers in

the bouquet. Each variety is represented making this wine superb. From blackberry,

red cherries, and prunes to the more complex licorice, sweet spices, leathery and

peppery notes, and finally, a herbal lift typical of a cabernet sauvignon. A balance between the fruit flavors and more developed characters such as licorice, leathery and a toasty hint all together create a flavor explosion. Structured but with gentle and fine grained tannins, from beginning until the end, our Premium Blend is juicy, round, and comforting. A soft and long finish invites you to have another glass. Blend: 56% Carmenere, 13% Cabernet Sauvignon, 11% Syrah

Critical Acclaim

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JS 91
James Suckling

Here’s a very well made, medium-bodied blend with plenty of mixed-berry aromas, medium body and some healthy tannins, giving it length and warmth. Long, balanced finish. A blend of cabernet sauvignon, carmenere and syrah. 

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Vina Marty

Vina Marty

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Vina Marty, South America

Created?in 2008. This project began with Pascal's vision to?produce bring high quality wines to all consumers' tastes. Today the vineyard is directed by Pascal, Owner and Winemaker together with key partners. The wines represent the synthesis of a life in the wine industry.?From Chateau Mouton Rosthchild to Opus One and Almaviva,?Pascal Marty combines all his experience gained in France, California, Chile, and in the most prestigious wine regions of the world, to create wines with soul and history. The winery is in Curicó, just 200 kilometers south of Santiago. Their wines come from the most recognized terroirs within the Central Valley such as the valleys of Maipo Alto, Colchagua, Curicó and Maule. In addition, they select the best grapes from the coastal valleys of Casablanca and Leyda for their white wines. They Focus on producing a portfolio of premium wines with grapes from the best valleys of Chile. Their wines reflect the tradition, nature and origins of their grapes. Together with Pascal's French heritage, his winemaking knowledge, and vast experience in the industry as an International Advisor, they are able to differentiate from other producers, delivering unique wines. Each wine has a story, their ultimate goal is to bring all consumers, connoisseurs, amateurs or beggininers to enjoy a nice moment with us. 

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Maule is the Central Valley’s most southern and coolest zone, reaching a southern latitude of 35°S, yet it is still warmer and drier than Bío-Bío to its south. The Maule Valley enjoys success with a unique set of grapes.

It lays claim to the local variety, Pais (synonymous with Tinta Pais, which is actually Tempranillo), which has dominated much of the region’s area under vine until the recent past. Now many growers, not confined by the tradition and regulations of the Old World, also successfully grow Cabernet Sauvignon.

While Maule’s total area under vine remains relatively static, its old Carignan vineyards are undergoing a great revival. The VIGNO (Vignadores del Carignan Vintners) group, an association in charge of promoting this long-forgotten variety, is getting fantastic results from the old vines in its dry-farmed coastal zones.

The Maule includes the subregions of Talca, San Clemente, San Javier, Parral, Linares and Cauquenes.

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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.

UCLMAR_006_2017 Item# 597591

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