Vina Ventisquero Vertice 2006 Front Label
Vina Ventisquero Vertice 2006 Front Label

Vina Ventisquero Vertice 2006

  • RP92
750ML / 14.5% ABV
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  • JS92
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750ML / 14.5% ABV

Winemaker Notes

Deep ruby in color with violet hues. The nose offers black and red berry aromas set off by touches of delicate spice such as black pepper, and other spices, with some hints of vanilla and chocolate resulting from French oak barrel-aging. The wine has soft tannins, with balanced acidity and a long finish in the mouth.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2006 Vertice Apalta Vineyards, a blend of Carmenere and Syrah, is a glass-coating opaque purple with superb aromas of wood smoke, mineral, spice box, earth notes, and blueberry. This leads to a full-bodied, opulent wine with complex flavors, outstanding concentration, and several years of aging potential. Drink this lengthy effort from 2012 to 2026.

Ventisquero’s two icon wines are first class. John Duval, former head winemaker of Penfolds Grange, oversees their production.

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Vina Ventisquero

Vina Ventisquero

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Vina Ventisquero, South America
Vina Ventisquero Trinidad Vineyard Interior Winery Image

Ventisquero began making wine in 2000. Today, the winery is led by a young, creative team of entrepreneurs who guide us to a single purpose: creating distinctive, high quality wines. They look for innovative ways to communicate with their target audience and to market our products around the world.

Under the guidance of head winemaker Felipe Tosso, the winery was built in the Coastal Maipo Valley, where grapes for their first wines were produced. Three years later, they ventured into the Casablanca Valley and the prestigious Apalta Valley, the source today for Vina Ventisquero's premium wines.

With estate-owned vineyards in Chile's top wine producing areas – Coastal Maipo, Casablanca, Leyda and Colchagua – and extensive research to uncover the secrets of the country's unique terroir, Vina Ventisquero seeks to produce wines of the highest quality and consistency.

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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.

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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.

SFWUVCM60_2006 Item# 116141

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