Community Tasting Note

• Xavier Auerbach wrote: 80 points

  August 4, 2019 - This is the wine that went into the Ragù Bolognese. Sweet and sour, green and confected, completely disjointed, I wonder who put this together from the wretched refuse of Chile’s teeming shores? It did well in the stew. After ten days (!) in the open bottle (at cellar temperature), this is still alive, and you can really taste the ascorbic acid used to “correct” the wine. Makes you wonder why they bother to use grapes. And what do you mean “Reserva”?? Urghh.

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