Dark fruit nose and flavours, a bit like good dark fruit cake, a bit sharp and peppery. It went nicely with the flavours of Tri-Tip Tagliata with Salsa Verde (David Tanis Market Cooking) and corn.
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≈65 min decant into a plastic, cylindrical pitcher which was then closed, noting a SMIDGIN of very, VERY fine sediment; Private Preserve after Day 1
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Closed; Earth, minerals atop a melding of berries & pyrazines, the frt aspect gaining strength with air/swirling, + eventually hints of leather & spice?
P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly transitions into a very LONG, balanced finish with a tangy/SWTNESS & very, VERY slight spiciness to the FEW, quite unoffensive, yet firming, very, VERY fine tannins. Went well with the night's Pk Ribs (Baked) with Vinegar/Cilantro Sauce & a German Potato Salad (vinegar based). Solidly my EXC-/EXC & trending upwards for drinking now & through '21, poss longer IF stored better than my < "ideal" storage. // Day 3: Somewhat sharper (at least at times) than I'd have anticipated, but otherwise fine. [As of mid Apr '20, wine-searcher still shows shows 1 source @ $43].
Note: Also tasted 5/27, 9/2, & 9/27/17; 4/14/18, and 9/22/19.
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This bottle was not as good as other Coyam's I've tried, as if it was already past peak, with jammy and somewhat faded fruit. Still a good wine but I hope my other bottle will be better.
Decanted ≈1 hr prior decant into a cylindrical plastic pitcher which was then closed; NO sediment
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: IRON, minerals, earth, notes of spice, poss some leather?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which QUITE resolves by the LONG, balanced finish with a very, VERY slightly spicy, tangy/swtness to the relatively few, firming, dusty tannins. Drinking QUITE well right now, & I'd vote to drink our remaining bottle in 6-14 mos. (Went NICELY with IT Sausages and Spinach Stuffed Ravioli in Marinara Sauce.) My EXC-/EXC; // Day 6: Natural oxigenation, but still quite drinkable, 'cuz of the wine's frt? ∑: Will EASILY hold through '20. [As of late Nov '19, wine-searcher still shows 1 source @ $43].
Note: Also tasted on 5/27/17 & 4/14/18
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Ouff, mais ou est la Syrah dans ce vin!!! Style joufflu et végétal, eucalyptus et bourgeon de cassis encore une fois, cétait prévisible, de moins en moins capable avec ce style in your face et surfait !
Med pale ruby. Med nose cocoa, plum, coffee, cherry, bell pepper. Med acidity, med tannin, med body, med plus alcohol. Roasted bell pepper, chocolate, dried cherry on palate. Moderate finish.
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Dans ma palette à 100 milles à l’heure! Bel assemblage à dominance de Syrah au Chili. Beaucoup de matière avec des arômes de fruits noirs bien mûrs, milieux de bouche sur un aspect un peu végétal comme la feuille de menthe et la tomate cerise. Finale longue avec des tannins bien enrobés. Acidité et amers qui équilibre bien le tout, meilleur le lendemain. Un bon candidat pour une garde de 8-10 ans. Meilleur le lendemain (91–>93)
The wine looks purple colored. The legs are slow. There is no sediment in the bottle. It smells like black currant (cassis), blackberry and oak. It tastes like blackberry, black currant (cassis), prune, oak and vanilla. The body is medium/full. The wine has round texture. The wine finishes medium. The wine has low acidity.
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Much wider range of ratings than most--77 to 94 and my ratings are near the top for this Chilean red blend. I am a fan of blends and this gives you a lot of things to like or dislike.
I think this is one of those wines that lets you know up front whether you will like it. Doesn't really need decanting and doesn't seem to change much over the day(s) you drink it. Lots of fruit with some spice and herbs but has lost a little in recent bottles. Look forward to the 2014 or 2015 edition.
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Bu en succ. Tellement similaire au Ninquen et au Lolol bu en même temps...gros cassis, eucalyptus et le chêne...ça devient prévisible et monotone, next!!!
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My fifth bottle of this vintage and not quite up to the others. Still a great red blend with plenty of fruit but the herb/smoke/olive overtones seem muted. This might have peaked.
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N: RIPE, plums with notes of choc; Intensity lurking?
P: Med body; RNDISH entry with ALMOST swtish frt met by puckerish astringency which transitions into a LONG finish with a tinge to the bit of astringency & hints of very, VERY fine tannins. Deserves/NEEDS into early '20, then making its 10th -- & likely a bit more. My VG+, with more certainly poss based upon potential & QPR. [This vendor's $24.95 would appear to be 'bout as good any in the U.S.]
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Clear deep purple; clean medium nose of bramble berry pie; old saddle and cocoa; dry; full body; pfn with addition of liquorice; high acidity; medium plus finish; medium plus tannins; not overly complex but not a fruit bomb either; good value for the price
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Brooding, chewy and dense. Tannins still a bit grippy and flavors primary but drinking well now. Nose: dark fruits, earthy maybe moss, or pine. Interesting. Mouth: follows. Definitely an herbal mid-palate thang. Great with spicy foods. Had with pork and merquén (a Chilean red pepper spice blend) and fries. Definitely cutting through the fat and spices. Excellent QPR compared to Napa. Plus organic!
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Another great bottle of this red blend. Very rich and deep black fruit with a hint of licorice and black pepper and mixed herb on the finish. Probably too smooth for some wine drinkers.
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Bu en succ. Simple et moderne, un peu trop facile. Nez sur le cassis et le menthol. En bouche c`est aromatique, le cassis, l’eucalyptus et le bois dominent. Les tannins sont gommants et la finale chauffe un brin.
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I can see why some would love this wine: it has nice concentration, complexity and lenght. I just don’t like what it tastes...mix of anis, menthol, (tomato leaf ?), eucalyptus. Lacks fruit for my taste. Wife rated it 90.
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This organic and biodynamic wine is made with 48% Syrah, 24% Carmenere, 11% Merlot, 10% Cabernet Sauvignon, 3% Mourvedre, 3% Malbec and 1% Petit Verdot that was manually harvested and double sorted. Ageing occurred for 13 months in French (85%) and American oak, spread evenly between casks that were new, single use, and twice used. Dark plum with hints of savoury meaty notes from the cork. This has fine, savoury, meaty, forest floor, crushed blackberry, and evergreen aromas along with hints of white pepper and licorice that gain intensity with air. Very complex and fairly intense nose. It's medium-full bodied on the palate and shows finesse with smooth, supple tannins that fold into the wine very nicely. Complex savoury, blackcurrant, pepper and herbal flavours are well-balanced and lifted by bright, juicy acids. Some evergreen on the mid-palate. Finishes long and savoury. An amazing wine to enjoy over the next 4-5 years.
This continues to be a bottle I look forward to drinking. Blend of seven grapes with Syrah and Carmenere dominant. As much red/black fruit as I can handle with some herbs and black olive on the edge.
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medium Ruby. Aromas of meat, savory herbs, tomato leag, black fruit. On the palette dry with medium minus acid, medium stemmy tannins, and flavors of blackfruit- however somewhat flabby. Short finish. Good but unexciting.
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P: Med, poss MF, body; ALMOST swtish frt met by some astringent pucker which only somewhat works itself out by the LONG, very, VERY slightly spicy, BITTER/swt finish. NEEDS into '19, I'm guessing, then drinking for several yrs thereafter. [As of late Nov '19, wine-searcher still shows 1 source @ $43].
Addendum: Also tasted 5/27 & 9/2/17, 4/14/18, and 9/22/19.
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N: An INTERESTING melange of earth & jammy berries
P: Med, poss MF, body; RNDISH entry with ALMOST swtish frt met by an astringent pucker which pretty much works itself out by the LONG, somewhat tangy, bitterswt finish. Approachable now, but BETTER if held through '18, then drinking for several yrs more. [As of late Feb '20, wine-searcher still shows 1 source @ $43].
Addendum: Also tasted 5/27/17, 9/29/18, & 9/22/19, today’s (sans decanting) being the MOST approachable.
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Second bottle of this great wine. It really opens up on day two, even after a double decant. Don't give up on it on day one. See my review of June and it is exactly the same. Need to find more and see if it gets even better with another year in the bottle.
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This bottle received one of the widest range of scores I have seen on this site--77 to 93. Guess that says we are all looking for different things in our wine and that reviews are even more important than the scores. I find a very full extracted blend (6 grapes) that has that perfect mix of smoke, licorice, black olive and herb. Any more fruit and it would be dangerous. Was consistent over three nights.
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Winebar [2 Shared Reds, 3 Chards, & 6 Misc Reds] for 5/26/17 (Vintage Wines Ltd., San Diego, CA): “48% Syrah, 24% Carmenère, 11% Merlot, 10% C.S, 3% Malbec, 3% Mourvèdre, & 1% Petit Verdot planted on their own roots in the Los Robles Vyd (on the foothills of a mountainous outcropping in Lo Moscoso) in deep soils of colluvial origin which are quite rocky @ the surface; The Vyd is @ 245m elev, yields an ave of 6 ton/ha, & was manually harvested between 3/27 & 5/25/13. Selected bunches were destemmed, & the individual berries were selected by size via a vibrating table for better precision. The grapes were then gently dropped into s/s tanks for fermentation with native yeasts at 24–26 °C with a program of pumpovers determined by enological criteria. The new wine then remained on its skins for a 5-day post-fermentation maceration at 22–24 °C, for a total maceration time of 20–25 days. Malolactic fermentation occurred naturally in oak barrels. The wine was aged for 13 mos (85% FR oak, 15% AM oak; 34% new, 33% 1 prior use, & 33% 2 prior uses), during which time it stabilized naturally without any treatments. 14.5% abv, 2.24 g/L R.S., 4.84 g/L T.A., & 3.63 pH; 18,268 cases bottled Nov ’14.”
N: Attractively jammy
P: Med, poss MF, body; Ripe, ALMOST swtish frt met by some ALMOST swtish tannins & sufficient pucker for firmness, this morphing into a LONG, very slightly tart but ultimately ALMOST swtish finish. Approachable now for acid loving, structure tolerant palates, this DESERVES 18-30 mos, I'm guessing, to TRULY shine. Moreover, it would seem to have PLENTY of stuffing for drinking past 10 yrs of its vintage date! :) EXCEPTIONALLY impressive! 94 pts Tim Atkin, 93 Suckling, 92 WA, 90 (3x) winealign.com, 88 @ '17 Decanter World Wine Awards, 17/20 Jancis Robinson, & Silver @ '16 Int Wine & Spirits Comp. [This vendor's $24.95 would appear to be 'bout as good any in the U.S.]
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Rich and concentrated dark fruit nose. Amazing palate. Wine is dark black but dances with elegant acidity and a long finish. Concentrated flavor too. Very balanced and just delicious. More on the round side but with enough structure to keep it all together.
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A blend of 48% Syrah, 24% Carmenere, 11% Merlot, 10% Cabernet Sauvignon, 3% Mourvedre, 3% Malbec and 1% Petit Verdot for 2013, this has a medium-high intensity nose showing off the Syrah mostly with white pepper, spice, red & black fruits, along with some evergreen and olive aromas. It's medium-full bodied with tight tannins at this point in time. Complex aroma replays show through nicely on the palate. It has very good acids, and very good finish length. Age this for 3+ years before enjoyment. Score: 90+ pts
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5/16/2021 - Wildgrant Likes this wine:
Dark fruit nose and flavours, a bit like good dark fruit cake, a bit sharp and peppery. It went nicely with the flavours of Tri-Tip Tagliata with Salsa Verde (David Tanis Market Cooking) and corn.
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12/1/2020 - Zorba Likes this wine: 89 Points
Better than my other bottle but not as good as 2008 or 2011 vintages.
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10/4/2020 - mankam wrote: 87 Points
Spicy, complex. Can’t appreciate the organic nature of it.
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4/12/2020 - srh Likes this wine:
≈65 min decant into a plastic, cylindrical pitcher which was then closed, noting a SMIDGIN of very, VERY fine sediment; Private Preserve after Day 1
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Closed; Earth, minerals atop a melding of berries & pyrazines, the frt aspect gaining strength with air/swirling, + eventually hints of leather & spice?
P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly transitions into a very LONG, balanced finish with a tangy/SWTNESS & very, VERY slight spiciness to the FEW, quite unoffensive, yet firming, very, VERY fine tannins. Went well with the night's Pk Ribs (Baked) with Vinegar/Cilantro Sauce & a German Potato Salad (vinegar based). Solidly my EXC-/EXC & trending upwards for drinking now & through '21, poss longer IF stored better than my < "ideal" storage.
// Day 3: Somewhat sharper (at least at times) than I'd have anticipated, but otherwise fine. [As of mid Apr '20, wine-searcher still shows shows 1 source @ $43].
Note: Also tasted 5/27, 9/2, & 9/27/17; 4/14/18, and 9/22/19.
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12/15/2019 - Zorba wrote: 88 Points
This bottle was not as good as other Coyam's I've tried, as if it was already past peak, with jammy and somewhat faded fruit. Still a good wine but I hope my other bottle will be better.
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9/22/2019 - srh Likes this wine:
Decanted ≈1 hr prior decant into a cylindrical plastic pitcher which was then closed; NO sediment
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: IRON, minerals, earth, notes of spice, poss some leather?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which QUITE resolves by the LONG, balanced finish with a very, VERY slightly spicy, tangy/swtness to the relatively few, firming, dusty tannins. Drinking QUITE well right now, & I'd vote to drink our remaining bottle in 6-14 mos. (Went NICELY with IT Sausages and Spinach Stuffed Ravioli in Marinara Sauce.) My EXC-/EXC; // Day 6: Natural oxigenation, but still quite drinkable, 'cuz of the wine's frt? ∑: Will EASILY hold through '20. [As of late Nov '19, wine-searcher still shows 1 source @ $43].
Note: Also tasted on 5/27/17 & 4/14/18
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9/6/2019 - maxima wrote: 85 Points
Ouff, mais ou est la Syrah dans ce vin!!!
Style joufflu et végétal, eucalyptus et
bourgeon de cassis encore une fois, cétait prévisible,
de moins en moins capable avec ce style in your face
et surfait !
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7/24/2019 - Madera16 wrote:
Med pale ruby. Med nose cocoa, plum, coffee, cherry, bell pepper. Med acidity, med tannin, med body, med plus alcohol. Roasted bell pepper, chocolate, dried cherry on palate. Moderate finish.
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5/2/2019 - Gruffalius wrote: 91 Points
Nice Syrah blend.
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5/1/2019 - Pjzlotnik Likes this wine: 90 Points
deep dark berry fruit fruit foward nose
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2/18/2019 - Vince_chip Likes this wine: 93 Points
Dans ma palette à 100 milles à l’heure! Bel assemblage à dominance de Syrah au Chili. Beaucoup de matière avec des arômes de fruits noirs bien mûrs, milieux de bouche sur un aspect un peu végétal comme la feuille de menthe et la tomate cerise. Finale longue avec des tannins bien enrobés. Acidité et amers qui équilibre bien le tout, meilleur le lendemain. Un bon candidat pour une garde de 8-10 ans. Meilleur le lendemain (91–>93)
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1/1/2019 - limule Likes this wine: 91 Points
cailles rôties sauce champignons -cognac.
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8/22/2018 - Androurse Likes this wine: 91 Points
The wine looks purple colored. The legs are slow. There is no sediment in the bottle. It smells like black currant (cassis), blackberry and oak. It tastes like blackberry, black currant (cassis), prune, oak and vanilla. The body is medium/full. The wine has round texture. The wine finishes medium. The wine has low acidity.
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8/11/2018 - spicy1 Likes this wine: 91 Points
Much wider range of ratings than most--77 to 94 and my ratings are near the top for this Chilean red blend. I am a fan of blends and this gives you a lot of things to like or dislike.
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6/27/2018 - spicy1 Likes this wine: 91 Points
I think this is one of those wines that lets you know up front whether you will like it. Doesn't really need decanting and doesn't seem to change much over the day(s) you drink it. Lots of fruit with some spice and herbs but has lost a little in recent bottles. Look forward to the 2014 or 2015 edition.
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6/16/2018 - flussier Likes this wine: 89 Points
Vin sur le beurre, épice, vanille et boisé. Un petit côté vert. Bon, mais très typique comme vin du chili. Peu d’intérêt.
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5/30/2018 - maxima wrote: 87 Points
Bu en succ.
Tellement similaire au Ninquen et au Lolol bu en même temps...gros cassis, eucalyptus et le chêne...ça devient prévisible et monotone, next!!!
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5/12/2018 - spicy1 Likes this wine: 91 Points
My fifth bottle of this vintage and not quite up to the others. Still a great red blend with plenty of fruit but the herb/smoke/olive overtones seem muted. This might have peaked.
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4/14/2018 - srh Likes this wine:
Winebar [4 Whites, 6 Reds, & 2 *shared* Reds] from 4/13/18 (Vintage Wines Ltd., San Diego, CA): Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: RIPE, plums with notes of choc; Intensity lurking?
P: Med body; RNDISH entry with ALMOST swtish frt met by puckerish astringency which transitions into a LONG finish with a tinge to the bit of astringency & hints of very, VERY fine tannins. Deserves/NEEDS into early '20, then making its 10th -- & likely a bit more. My VG+, with more certainly poss based upon potential & QPR. [This vendor's $24.95 would appear to be 'bout as good any in the U.S.]
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3/10/2018 - Brent25 Likes this wine: 88 Points
Clear deep purple; clean medium nose of bramble berry pie; old saddle and cocoa; dry; full body; pfn with addition of liquorice; high acidity; medium plus finish; medium plus tannins; not overly complex but not a fruit bomb either; good value for the price
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3/3/2018 - frwilly Likes this wine: 91 Points
Brooding, chewy and dense. Tannins still a bit grippy and flavors primary but drinking well now. Nose: dark fruits, earthy maybe moss, or pine. Interesting. Mouth: follows. Definitely an herbal mid-palate thang. Great with spicy foods. Had with pork and merquén (a Chilean red pepper spice blend) and fries. Definitely cutting through the fat and spices. Excellent QPR compared to Napa. Plus organic!
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2/25/2018 - spicy1 Likes this wine: 93 Points
Another great bottle of this red blend. Very rich and deep black fruit with a hint of licorice and black pepper and mixed herb on the finish. Probably too smooth for some wine drinkers.
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2/23/2018 - nimac65 wrote:
Excellent to deer
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2/18/2018 - maxima wrote: 88 Points
Bu en succ.
Simple et moderne, un peu trop facile.
Nez sur le cassis et le menthol.
En bouche c`est aromatique, le cassis, l’eucalyptus et le bois dominent.
Les tannins sont gommants et la finale chauffe un brin.
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2/11/2018 - jocelyng Does not like this wine: 84 Points
I can see why some would love this wine: it has nice concentration, complexity and lenght. I just don’t like what it tastes...mix of anis, menthol, (tomato leaf ?), eucalyptus. Lacks fruit for my taste. Wife rated it 90.
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1/31/2018 - cono_sur Likes this wine: 91 Points
This organic and biodynamic wine is made with 48% Syrah, 24% Carmenere, 11% Merlot, 10% Cabernet Sauvignon, 3% Mourvedre, 3% Malbec and 1% Petit Verdot that was manually harvested and double sorted. Ageing occurred for 13 months in French (85%) and American oak, spread evenly between casks that were new, single use, and twice used. Dark plum with hints of savoury meaty notes from the cork. This has fine, savoury, meaty, forest floor, crushed blackberry, and evergreen aromas along with hints of white pepper and licorice that gain intensity with air. Very complex and fairly intense nose. It's medium-full bodied on the palate and shows finesse with smooth, supple tannins that fold into the wine very nicely. Complex savoury, blackcurrant, pepper and herbal flavours are well-balanced and lifted by bright, juicy acids. Some evergreen on the mid-palate. Finishes long and savoury. An amazing wine to enjoy over the next 4-5 years.
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12/10/2017 - spicy1 Likes this wine: 93 Points
This continues to be a bottle I look forward to drinking. Blend of seven grapes with Syrah and Carmenere dominant. As much red/black fruit as I can handle with some herbs and black olive on the edge.
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12/1/2017 - dbay wrote: 88 Points
medium Ruby. Aromas of meat, savory herbs, tomato leag, black fruit. On the palette dry with medium minus acid, medium stemmy tannins, and flavors of blackfruit- however somewhat flabby. Short finish. Good but unexciting.
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9/28/2017 - Yassine23 Likes this wine: 91 Points
Green bell pepper, sweet strawberries and chocolate. Unusual. Very interesting. Bargain at that price
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9/23/2017 - srh Likes this wine:
S. American Reds (5-AR & 1-Chile) (Vintage Wines Ltd., San Diego, CA): Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Smoky, jammy, minerals atop vanilla?
P: Med, poss MF, body; ALMOST swtish frt met by some astringent pucker which only somewhat works itself out by the LONG, very, VERY slightly spicy, BITTER/swt finish. NEEDS into '19, I'm guessing, then drinking for several yrs thereafter. [As of late Nov '19, wine-searcher still shows 1 source @ $43].
Addendum: Also tasted 5/27 & 9/2/17, 4/14/18, and 9/22/19.
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9/2/2017 - srh Likes this wine:
Unthemed Mixed Reds/Regions (Vintage Wines Ltd., San Diego, CA): Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: An INTERESTING melange of earth & jammy berries
P: Med, poss MF, body; RNDISH entry with ALMOST swtish frt met by an astringent pucker which pretty much works itself out by the LONG, somewhat tangy, bitterswt finish. Approachable now, but BETTER if held through '18, then drinking for several yrs more. [As of late Feb '20, wine-searcher still shows 1 source @ $43].
Addendum: Also tasted 5/27/17, 9/29/18, & 9/22/19, today’s (sans decanting) being the MOST approachable.
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8/13/2017 - spicy1 Likes this wine: 92 Points
Second bottle of this great wine. It really opens up on day two, even after a double decant. Don't give up on it on day one. See my review of June and it is exactly the same. Need to find more and see if it gets even better with another year in the bottle.
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6/25/2017 - spicy1 Likes this wine: 94 Points
This bottle received one of the widest range of scores I have seen on this site--77 to 93. Guess that says we are all looking for different things in our wine and that reviews are even more important than the scores. I find a very full extracted blend (6 grapes) that has that perfect mix of smoke, licorice, black olive and herb. Any more fruit and it would be dangerous. Was consistent over three nights.
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5/27/2017 - srh Likes this wine:
Winebar [2 Shared Reds, 3 Chards, & 6 Misc Reds] for 5/26/17 (Vintage Wines Ltd., San Diego, CA): “48% Syrah, 24% Carmenère, 11% Merlot, 10% C.S, 3% Malbec, 3% Mourvèdre, & 1% Petit Verdot planted on their own roots in the Los Robles Vyd (on the foothills of a mountainous outcropping in Lo Moscoso) in deep soils of colluvial origin which are quite rocky @ the surface; The Vyd is @ 245m elev, yields an ave of 6 ton/ha, & was manually harvested between 3/27 & 5/25/13. Selected bunches were destemmed, & the individual berries were selected by size via a vibrating table for better precision. The grapes were then gently dropped into s/s tanks for fermentation with native yeasts at 24–26 °C with a program of pumpovers determined by enological criteria. The new wine then remained on its skins for a 5-day post-fermentation maceration at 22–24 °C, for a total maceration time of 20–25 days. Malolactic fermentation occurred naturally in oak barrels. The wine was aged for 13 mos (85% FR oak, 15% AM oak; 34% new, 33% 1 prior use, & 33% 2 prior uses), during which time it stabilized naturally without any treatments. 14.5% abv, 2.24 g/L R.S., 4.84 g/L T.A., & 3.63 pH; 18,268 cases bottled Nov ’14.”
N: Attractively jammy
P: Med, poss MF, body; Ripe, ALMOST swtish frt met by some ALMOST swtish tannins & sufficient pucker for firmness, this morphing into a LONG, very slightly tart but ultimately ALMOST swtish finish. Approachable now for acid loving, structure tolerant palates, this DESERVES 18-30 mos, I'm guessing, to TRULY shine. Moreover, it would seem to have PLENTY of stuffing for drinking past 10 yrs of its vintage date! :) EXCEPTIONALLY impressive! 94 pts Tim Atkin, 93 Suckling, 92 WA, 90 (3x) winealign.com, 88 @ '17 Decanter World Wine Awards, 17/20 Jancis Robinson, & Silver @ '16 Int Wine & Spirits Comp. [This vendor's $24.95 would appear to be 'bout as good any in the U.S.]
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4/14/2017 - CelTMFab1 Likes this wine: 77 Points
Tasted better at winery in Chilé. Now medicinal and weak in taste and mouthfeel, respectively
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3/9/2017 - 87tellub Likes this wine: 93 Points
Rich and concentrated dark fruit nose. Amazing palate. Wine is dark black but dances with elegant acidity and a long finish. Concentrated flavor too. Very balanced and just delicious. More on the round side but with enough structure to keep it all together.
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1/27/2017 - pericorf Likes this wine: 85 Points
Rico. Organico
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11/1/2016 - cono_sur Likes this wine: 90 Points
A blend of 48% Syrah, 24% Carmenere, 11% Merlot, 10% Cabernet Sauvignon, 3% Mourvedre, 3% Malbec and 1% Petit Verdot for 2013, this has a medium-high intensity nose showing off the Syrah mostly with white pepper, spice, red & black fruits, along with some evergreen and olive aromas. It's medium-full bodied with tight tannins at this point in time. Complex aroma replays show through nicely on the palate. It has very good acids, and very good finish length. Age this for 3+ years before enjoyment. Score: 90+ pts
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