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Vina Ventisquero Vertice 2006

Other Red Blends from Chile
  • RP92
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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

RP 92
The 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
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.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

SFWUVCM60_2006 Item# 116141

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