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12 Dec 2013
Tasting articles

Chile – autumn collection

Tasting articles
Image

See this guide to all our autumn collections.

The nearly 160 wines below are grouped by colour and then in descending score order. See New guide to Chile – special offer for a way of learning much more about the background to these wines, made in a country where the improvement gradient is arguably steeper than anywhere else. Certainly Chile has been sprouting new (and cooler) regions at a faster rate than any other wine-producing country.

WHITE

Koyle Sauvignon Blanc 2012 Colchagua Costa

RS 1.8 g/l, pH 3.08, acidity 5.21 g/l. From Paredones. On Costa granite. Picked in three different lots on different days, each one vinified separately, one lot in burgundy barrels, one in concrete eggs and one in stainless steel. 10 months on fine lees.
Sweet but mineral. Good stuff. Lots of matter there. Lively and bold. (JR)

12%
Drink
2013
–
2016
£14 RRP
16.5

De Martino, Viejas Tinajas Muscat 2012 Itata

RS 1.2 g/l, pH 3.63, acidity 4.83 g/l. Old vines made in old terracotta amphora and some skin contact. Deep copper. Dry and apple skin and baked apples. (JR) 13%
Drink
2013
–
2014
£14 RRP
16

De Martino, Gallardía Muscat 2012 Itata

RS 5.8 g/l, pH 3.04, acidity 6.16 g/l. Very unusual. Grapey. A bit raw but historically interesting (old low bushvines on granite). (JR) 13%
Drink
2013
–
2014
£14 RRP
15.5

De Martino, Legado Chardonnay 2011 Limarí

RS 1.34 g/l, pH 3.37, acidity 5.9 g/l. Fresh and herbal on the nose, then sweet and rich – even opulent – on the palate. (JR) 13.5%
Drink
2013
–
2015
£8.50 Wine Society
16

Valdivieso, Waitrose Reserva Sauvignon Blanc 2013 Aconcagua

100% Sauvignon Blanc from selected vineyards in the Casablanca and Leyda Valleys. The cooling maritime effect provides the ideal conditions for accentuating the potential of this variety, in fruit, acidity and structure. Bunches were destemmed, not crushed, and pressed immediately. Fermentation took place in stainless steel tanks, and the temperature was carefully controlled. After the alcoholic fermentation, there was no malolactic, though the wine was left on light fermentation lees, which were stirred once a week. Winemaker Brett Jackson. Suitable for vegetarians. TA 7.0g/l, pH 3.32, RS 1.0g/l.
Grassy, leafy and herbal. Dry as a bone. Takes itself very seriously, and is varietally correct. (RH) 12%
Drink
2013
–
2015
£7.99 Waitrose
15

Waitrose, Vibrant and Grassy 2013 Central Valley

A blend of Sauvignon Blanc and Chardonnay from selected plots in the Central Valley. Grapes were cool fermented in stainless steel tanks. Suitable for vegetarians.
Cold and wet and acidic, but pretty flavourless otherwise. (RH) 12.5%
Drink
2013
–
2014
£4.99 Waitrose
14

Tabalí, Talinay Chardonnay 2012 Limarí

RS 2 g/l, pH 3.3, acidity 7%. Green and racy and juicy. Perhaps a bit too green and slightly simple, but it certainly is appetising. (JR) 13.5%
Drink
2013
–
2016
£11.95 Wine Society
16

Veranda, Dos Andes Chardonnay 2012 Bío-Bío

RS 2 g/l, pH 3.15, acidity 3.9%. Very pale. Light and lively. A light hand with the oak – sweetish Chablis? Satisfying and well balanced and shows potential. Real tension. (JR) 13%
Drink
2013
–
2017
£14 RRP
16.5

Viña Mar, Reserva Sauvignon Blanc 2013 Casablanca

Ed Flaherty presumably makes this in his sleep. Bone dry and fine for the money. Much less stereotypical than the average Marlborough and I'm sure the M-word was mentioned... (JR) 13%
Drink
2013
–
2014
£8.95 Corney & Barrow
15.5

Errázuriz, The Blend 2012 Aconcagua

50% Marsanne, 38% Roussanne, 12% Viognier. Not much nose but very good energy and raciness. Stony finish.  A tad dry rather than juicy.  (JR) 13%
Drink
2014
–
2016
15.5 +

Garcés Silva, Amayna Chardonnay 2010 Leyda

RS 1.86 g/l, pH 3.34, acidity 5.62%. Smoky nose. Hint of cappuccino. Exotic, as though there's some Muscat in there, but a nice overall impression. (JR) 14.5%
Drink
2012
–
2015
>£15 RRP
16.5

Viña Leyda, Lot 4 Sauvignon Blanc 2013 Leyda

RS 1.4 g/l, pH 3.12, acidity 5.9%. Melons and peaches on the nose. Firm, and only just ready. Very serious and vibrant. Lots of structure, green sherbet. (JR) 13%
Drink
2014
–
2016
£14 RRP
16.5

Undurraga, TH Riesling 2011 San Antonio

RS 5.2 g/l, pH 2.9, acidity 5.1%. The front label says the vineyard is 1.21 ha on granite. Good balance, very tangy, herbal and tastes dry. Fine and firm. (JR) 12.5%
Drink
2013
–
2016
£13 RRP
16.5

Viña Leyda, Secano Estate Sauvignon Gris 2012 Leyda

The Sauvignon Gris crops at Viña Leyda are carefully protected from the sun via canopy management. The harvest begins when the grapes turn to a dark pink-grey colour, normally at 24°C, and the grapes are 100% hand harvested. Following harvest the grapes were whole bunch pressed in low pressure pneumatic presses. Fermentation took place at 14-15°C, and lasted approximately 14 days. The wine was then aged on lees for six to eight months in stainless steel tanks.
Canned asparagus. Sweet and sour. Not my taste but it would refresh even if it's a bit uncomfortably chewy on the end. Industrial finish. (JR) 14.5%
Drink
2012
–
2013
£8.99 Marks and Spencer
14.5

Cono Sur, Eclipse Riesling 2012 Bío-Bío

RS 6.9 g/l. The grapes for this wine were sourced from vines grown in the Central Valley, 90% coming from the Bio-Bio Valley and 10% from Ukuquer-Rapel. Planted in 1993, the vineyards here grow on red clay soils and are trained on a vertical trellis system with integrated management and no irrigation. Due to the southern latitude of the vineyards the climate in this region is cool, with temperatures that rarely exceed 29°C. The grapes for this wine were hand harvested from the 4th to the 18th April 2012, and underwent cold maceration at 4°C for 15 days. Fermentation took place in stainless steel tanks at 12-14°C, and secondary fermentation was started using indigenous strains of Saccharomyces Cerevisiae that are specific to the vineyard.
Mid gold. Not very Germanic. Rather floral, slightly tarty Riesling nose. Almost more Australian than German. A tiny bit phenolic still but getting there! Needs a little more grace. (JR) 13.5%
Drink
2013
–
2015
£7.99 Marks and Spencer
15.5

François Lurton, Hacienda Araucano Reserva Sauvignon Blanc 2012 Colchagua Costa

Lolol region. Organic. Very very pale – almost white. Aromatic, but without the usual New World pungency. More like kiwi fruit and elderflower. And on the palate there's a kick of lime, super clean and lots of green fruit. Not complex but without astringency or harshness or stridency. A very well-contained Sauvignon. (TC) 13%
Drink
2013
–
2014
16

Concha y Toro, Casillero del Diablo Devil's Collection 2012 Chile

70% Sauvignon Blanc, 25% Chardonnay, 5% Gewürztraminer. New release. Light nose, but absolutely lovely palate – a really interesting mix of tropical and citrus fruits. No oak influence. Proper dry finish. Some grapefruit bitterness on the finish. Really interesting, and a valid step up from the basic range. Innovative, valid. GV (RH) 13%
Drink
2013
–
2014
£8.99 RRP
16.5

Concha y Toro, Casillero del Diablo Sauvignon Blanc 2013 Chile

50% from Casablanca, 30% Limarí Valley, 20% Rapel (coastal – Lituetche). Classic Sauvignon Blanc nose. Very measured and accurate. Polished and smooth. Great purity on the nose: more interesting than the nose suggests, actually. High resolution fruit, and a little herbal note on the finish. GV  (RH) 12.5%
Drink
2013
–
2014
£7.99 RRP
16

Errázuriz, The Blend 2011 Aconcagua

55% Roussanne, 30% Marsanne and 15% Viognier from Errazuriz’s Ocoa vineyard, 50km from the Pacific Ocean. Vines are planted on stony loam soil and the grapes were harvested in the early morning and carefully transported to the winery in 14 kg bins. Immediately whole-cluster pressed and the must lightly decanted. Each variety was vinified separately, with 25% fermented in 3rd-use French oak barrels and the rest in stainless steel tanks at 12 – 15 ºC with yeasts specially selected to enhance aromatic compounds at low temperatures. Aged in French oak barrels for 6 months. 30% of the final blend went through malo. TA 7.24 g/l, pH 3.26, RS 3.45 g/l.
Very heady and yet lively with a mouthful of explosive fruit. Tight and well done with a future, I'd have thought. Even more successful than the red. Long and savoury. (JR) 13.5%
Drink
2013
–
2017
£18.99 Waitrose
16.5

MontGras, Reserva Sauvignon Blanc 2013 Leyda

100% Sauvignon Blanc from a family-run vineyard worked sustainably in the stunning San Antonio region and just 12 km from the Pacific Ocean. Vines are 10 years old and planted on granite soils with alluvial deposits. Grapes were hand-harvested from 13th March to 15th April, destemmed and gently pneumatically pressed. Fermentation took place in stainless steel tanks at 12 – 16 °C. Bentonite fined. Winemaker Santiago Margozzini. Suitable for vegetarians and vegans. TA 6.7 g/l, pH 3.2, RS 5.0 g/l.
Stinky nose and a bit simple. Tight. A bit metallic. Falls away a bit. (JR) 13.5%
Drink
2013
–
2014
£9.49 Waitrose
15.5

Miguel Torres, Cordillera Chardonnay 2011 Limarí

Cork. From alluvial soils in this far northern windy, sunny region.Half fermented in new French oak barrels.
Light, vaguely stony nose – more Chablis than any other European style. Sweet start on the palate and then passion fruit on the middle palate and correct, dynamic, energetic wine. Lightly smoky with masses of tension and acidity. Not the utmost in sophistication but very GV. (JR)

13.5%
Drink
2012
–
2018
£11.50 Hoults Wine Merchants, Amps Fine Wines, Portland Wine Company, Thomas Peatling, Wilks & Co Wine Merchants
16

Casa Marín, Miramar Vineyard Riesling 2011 San Antonio

Screwcap. North-facing vineyard. Whole bunch pressed. Fermentation at 12ºC for three to four weeks. Residual sugar 3.6 g/l.
Slightly spritzig. Pure Riesling nose – not obviously sweet or floral but with some hazelut notes. Interesting. There is already some evolution – a lot more than one would expect in a German 2011 and just very, very slightly phenolic. But pure and without excess sweetness. Good balance. A very worthy Chilean Riesling. Good balance with a dry finish. I'd drink this with food. (JR) 12.5%
Drink
2011
–
2015
£17 Wimbledon Wine, Hay Wines, South American Wines Online, ND John, Noel Young
16

Casa Marín, Estero Vineyard Sauvignon Gris 2012 San Antonio

Screwcap. South facing loamy vineyard at 90-120m. No added yeast. 70% fermented in French oak barrels for six months. Residual sugar 7.5 g/l. Alcohol level as given on the tech spec though the label says 13.5%.
Heady, smoky nose that actually smells bone dry somehow. Just a hint of body odour. Firm and zesty. Lots of character and body but overall hugely appetising. Just not oily but the oak is very well judged. Some suggestion of richness and wet stones. Great now. Just the ticket and without the greenness and asparagus of Sauvignon Blanc. Long. (JR) 14.5%
Drink
2012
–
2013
£17 Wimbledon Wine, Hay Wines, South American Wines Online, Blythe Valley, Evertons, The Vineyard, ND John, Berry Bros
16

Casa Marín, Cipreses Vineyard Sauvignon Blanc 2011 San Antonio

Screwcap. North-west facing vineyard at 90-120m altitude. Skin contact for one or two days. Long fermentation at 12ºC. Bottled in October. Residual sugar just over 3g/l.
Looks almost cloudy. Green, pungent, rather Kiwi nose. Just a little sweetness perceptible. Very tense and persistent. Verging on canned asparagus but it's still refreshing. I would bet it was more impressive a year ago. (JR) 13.5%
Drink
2011
–
2013
£17 Wimbledon Wine, NB John, Noel Young, South American Wines Online, Forman Wickes, Luvians, Harvey Nichols
15.5

ROSÉ

Bisquertt, Rosé 2013 Colchagua

RS 1.97 g/l, pH 3.34, acidity 4.12%. 80% Syrah, 20% Malbec. Very pale salmon. Dull label but an agreeable nose. Meaty and solid. Dry finish. Fades a bit. (JR) 13%
Drink
2013
£7 RRP
15

RED

Concha y Toro, Carmin de Peumo 2008 Cachapoal

RS 2.74 g/l, pH 3.59, acidity 5.42 g/l. 90% Carmenère, 7.5% Cabernet Sauvignon, 2.5% Cabernet Franc. Vines planted in the 1970s. Round and dark fruited. Drier than the Terrunyo Carmenère. Palate filling. (JR) 14.5%
Drink
2012
–
2015
£15 RRP
16

Concha y Toro, Terrunyo Carmenère 2010 Cachapoal

RS 2.09 g/l, pH 3.42, acidity 5.93. g/l. 90% Carmènere, 10% Cabernet Sauvignon. Vines planted in 1984 and 1985. Very dark purple. Just a little raw with prominent acid. Hard work. (JR) 14.5%
Drink
2014
–
2015
£15 RRP
16

Koyle, Los Lingues Auma 2009 Colchagua

RS 2.2 g/l, pH 3.6, acidity 3.36 g/l. 33% Malbec, 25% Cabernet Sauvignon, 21% Carmenere, 14% Syrah, 7% Petit Verdot. Blackish crimson. Thick and smudgy and lively.  (JR) 14%
Drink
2014
–
2018
>£15 RRP
16

Valdivieso, Winemaker Reserva Malbec 2012 Curicó

100% Malbec grown on alluvial soils with only 10cms of top soil and then 2 – 3 metres of old river bed stones. The grapes were harvested by hand in early April. The bunches were gently destemmed and fermentation took place in stainless steel tanks lasting 7 – 10 days. During ferment the juice was pumped over the skin cap three times per day. After a natural malolactic fermentation, the wine was aged for six months in contact with French oak. Winemaker was New Zealander Brett Jackson. Suitable for vegetarians. TA 4.49 g/l, pH 3.53, RS 2.15 g/l.
Really brambly and rich, with a leafiness that is pleasingly Chilean. Bright purple colour. Good Christmas party stuff. (RH) 13.3%
Drink
2013
–
2015
£8.99 Waitrose
16

Viña Mar, Reserva Pinot Noir 2012 Casablanca

Correct and fresh. Owned by Tarapaca. Racy and correct and well balanced. Lots of fruit but no excess of sweetness. Ed Flaherty (ex Errazuriz) made this. Chapeau! Really appetising and juicy. GV (JR) 14.5%
Drink
2013
–
2015
£10.45 Corney & Barrow
16

Errázuriz, Wild Ferment Pinot Noir 2012 Aconcagua Costa

Pale ruby. Light and vegy nose – very refreshing. Transparent and gentle. Impressive freshness and good balance between fruit and acidity. Very light tannins. Much more convincing than the 2011. Lightly spicy. Very delicate.  Aperitif style? (JR) 13.5%
Drink
2013
–
2016
16.5

Cousiño-Macul, Antiguas Cabernet Sauvignon 2009 Maipo

Dark, firm, sweet – suddenly a bit of a shock after all the European wines! Pretty medicinal but not industrial anyway. (JR) 14%
Drink
2013
–
2017
£9.99 Majestic. Buy 2 bottles each £7.99 until 3 Feb 2014
15.5

Porta, Reserva Malbec 2011 Bío-Bío

RS 2.6 g/l, pH 3.26, acidity 3.3%. Slightly rustic nose, but very honest. Lots of personality. Camping wine? (JR) 13.4%
Drink
2013
–
2016
£7 RRP
16

Veranda Pinot Noir 2012 Bío-Bío

RS 2 g/l, pH 3.6, acidity 3.1%. Dark crimson. Rich, satisfying Pinot Noir. Spicy, intense, quince notes. Dense and dry but with plenty of stuffing. Quite exciting. Is this the terroir effect? Very chewy. (JR) 14%
Drink
2014
–
2019
£14 RRP
16.5

Viu Manent, ViBo Viñedos Centenarios 2011 Colchagua

RS 2.9 g/l, pH 3.55, acidity 5.4%. 51% Cabernet Sauvignon, 44% Malbec, 5% Petit Verdot. Old vines, presumably. Blackish crimson. Lift and interest! Lovely transparency and race. (JR) 14.5%
Drink
2013
–
2020
>£15 RRP
17

Carmen, Winemakers Reserve Cabernet Sauvignon 2008 Maipo

RS 2.35 g/l, pH 3.49, acidity 5.7%. 85% Cabernet Sauvignon, 8% Petit Verdot, 7% Syrah. Blackcurrant and structure. Ambitious but without the breadth of palate of very good bordeaux. (JR) 14.2%
Drink
2015
–
2020
>£15 RRP
16

Carmen, Winemakers Reserve Carmenère 2008 Colchagua

RS 2.81 g/l, pH 3.59, acidity 5.85%. 85% Carmenère, 10% Carignan, 5% Cabernet Sauvignon. Some aromatic development and some rusty nails. Hint of game. Taut finish. (JR) 14.1%
Drink
2015
–
2019
>£15 RRP
15.5

Carmen, Gran Reserva Carmenère 2011 Colchagua

RS 2.4 g/l, pH 3.52, acidity 5.44%. 94% Carmenere, 4% Carignan, 2% Tempranillo. Very deep crimson. Ripe but glossy and smooth. Firm and still slightly chewy. (JR) 14.3%
Drink
2014
–
2018
£14 RRP
16

Arboleda Pinot Noir 2012 Aconcagua Costa

RS 3.23 g/l, pH 3.41, acidity 5.51%. Bright clean red. Slightly lolly nose. Light and fruity and with a firm finish. Prety simple. A work in progress. (JR) 14%
Drink
2013
–
2015
>£15 RRP
15

Santa Rita, Pehuén 2007 Colchagua

RS 3.15 g/l, pH 3.6, acidity 6.08%. 95% Carmenere, 5% Cabernet Sauvignon. 38- to 40-year-old vines. Dark crimson. Sweet-oak nose. Uncomfortable, awkward. Will it ever come round? (JR) 14%
Drink
2012
–
2017
>£15 RRP
15.5

Vistamar, Enki 2009 Central Valley

RS 2.1 g/l, pH 3.4, acidity 6.4%. 60% Carmenere, 40% Carignan. Over 50-year-old vines. Too oaky and tarted-up winemaking. Sweet! (JR) 14%
Drink
2012
–
2015
>£15 RRP
15.5

Undurraga, Vigno Vignadores de Carignan 2011 Maule

RS 2.2 g/l, pH 3.37, acidity 4.22%. 88% Carignan, 12% Cinsault. 55-year-old vines.
Gentler than most, quite exciting. Although the acidity is quite high. Long. (JR)

14.5%
Drink
2014
–
2018
>£15 RRP
16

Odfjell, Orzada Carignan 2011 Maule

RS 3.09 g/l, pH 3.44, acidity 3.69%. 100-year-old vines. Sweet start. Tastes very 'Languedoc'! Very very tart. Not balanced. Such hard work! (JR) 15%
Drink
2013
–
2015
>£15 RRP
15

Oveja Negra, Single Vineyard Carignan 2010 Maule

RS 2.63 g/l, pH 3.56, acidity 5.55%. 93% Carignan, 4% Malbec, 3% Petit Verdot. Vines over 60 years old. Dark crimson. Too oaky. I would love to see this without oak – there is clearly exciting fruit there. (JR) 14%
Drink
2014
–
2016
£14 RRP
15.5

Arboleda Cabernet Sauvignon 2010 Aconcagua

RS 2.7 g/l, pH 3.61, acidity 5.54%. 90% Cabernet Sauvignon, 7% Cabernet Franc, 3% Petit Verdot. Very well balanced and mineral. Sophisticated. So appetising and healthy! (JR) 14%
Drink
2013
–
2018
>£15 RRP
17

Maquis, Lien 2009 Colchagua

RS 2 g/l, pH 3, acidity 3.1%. 25% Syrah, 25% Carmenere, 20% Cabernet Franc, 15% Malbec, 15% Petit Verdot. Intense and sweet. Very dry end – a bit excessively so. (JR) 13.5%
Drink
2015
–
2020
>£15 RRP
15.5

Emiliana, Coyam 2010 Colchagua

RS 2 g/l, pH 3.63, acidity 5.12%. 38% Syrah, 27% Carmenère, 21% Merlot, 12% Cabernet Sauvignon, 1% Petit Verdot, 1% Mourvèdre. Very dark. Spicy, subtle and layered. Kerpow, but great oak treatment. Not at all fleshy except for the fruit. (JR) 14.6%
Drink
2012
–
2018
£14.95 The Wine Society
17

Tabalí, Reserva Especial 2009 Limarí

RS 2 g/l, pH 3.5, acidity 6%. 74% Syrah, 14% Merlot, 12% Cabernet Sauvignon. Leathery nose. Quite lifted. Definitely different! All knit. Definitely Chilean. (JR) 14%
Drink
2014
–
2020
£13.79 Allaboutwine.co.uk
17

Errázuriz, Max Reserva Syrah 2011 Aconcagua

RS 3.12 g/l, pH 3.4, acidity 5.75%. Creamy luxurious Syrah. Fresh and dry finish. Very subtle. Really excellent, but subtle. (JR) 14%
Drink
2013
–
2017
£14.95 Noel Young
17

Falernia, Reserva Syrah 2010 Elqui

RS 3.45 g/l, pH 3.6, acidity 4.6%. Very dark. Mellow and well melded. Lifted and orund and not too thick. Spicy. Great nose. (JR) 14%
Drink
2012
–
2015
£14 RRP
16.5

Mayu, Reserva Syrah 2010 Elqui

RS 2.8 g/l, pH 3.7, acidity 4.6%. Very rich and cocoa-like. Unusual! But has real personality and is a very easy drink. Smoky end. (JR) 14%
Drink
2012
–
2015
£9 RRP
16.5

Odfjell, Armador Syrah 2009 Maipo

RS 2.89 g/l, pH 3.34, acidity 3.62%. Bit smoky/smoked meat on the nose. Then sweet. Bovrily! (JR) 14%
Drink
2012
–
2014
£9 RRP
15.5

Viña Leyda, Reserva Syrah 2011 Leyda

RS 2.2 g/l, pH 3.42, acidity 3.64%. Very dark with a rich sweet nose. New World Syrah. Slightly aggressive but certainly shows potential. (JR) 14%
Drink
2014
–
2016
£8 RRP
15.5

Tarapacá, Gran Reserva Carmenère 2011 Maipo

RS 17.2 g/l, pH 3.6, acidity 5.46%. 97% Carmenère, 3% Syrah. Dark glowing crimson. Intense and very 'modern'. Feeling the oak influence. Slightly syrupy with a dry finish. (JR) 14.2%
Drink
2014
–
2016
£15 RRP
15.5

Viña Leyda, Lot 21 Pinot Noir 2011 Leyda

RS 2.5 g/l, pH 3.4, acidity 3.8%. Sweet and perfumed. Flattering. Fruitier than their Cahuil Pinot tasted just before. Violets. (JR) 14.5%
Drink
2013
–
2017
£17.50 RRP
17

François Lurton, Gran Araucano Cabernet Sauvignon 2009 Colchagua

Ridiculously heavy bottle. Super-intense cassis and menthol on the nose. Cab on steroids! Very rich, very concentrated, very cassis. Sweet. There's a tinge of eucalyptus on the finish, but mostly it's like distilled concentrate of warm-climate Cabernet Sauvignon. Almost a caricature. Hard to know when or how to drink this. In thimblefuls? (TC) 14.5%
Drink
2013
–
2016
15.5

Matetic, EQ Syrah 2012 San Antonio

RS 1.8 g/l, 3.58 pH, TA 5.75 g/l. Pure fruit with a lovely floral fragrance – great quality and purity. Dark fruit cake. Full without being lumbering. Not much cool climate Syrah character – yet. Worth keeping to let the fruit retreat. (RH) 14%
Drink
2016
–
2026
16.5 +

Matetic, EQ Syrah 2011 San Antonio

RS 2 g/l. 3.54 pH, TA 5.82 g/l. Green and medicinal on the nose; hard tannins and bitter finish on the palate. (RH) 14.4%
Drink
2014
–
2018
15

Matetic, EQ Syrah 2007 San Antonio

RS 1.6 g/l, 3.65 pH, TA 5.27 g/l. Medicinal eucalypt character. Is that really typical for Syrah? Certainly typical for Chile. Dark chocolate. Heady. Overworked. (RH) 13.9%
Drink
2010
–
2017
15.5

Matetic, EQ Syrah 2006 San Antonio

RS 1.8 g/l, pH 3.73, TA 5.25 g/l. Some manure character here – characterful but not 100% pleasant. Might be slightly reductive. The fruit hasn’t been compromised – it’s fully loaded with blackcurrant et al – but the rest of the palate isn’t entirely pure. (RH) 13.7%
Drink
2009
–
2016
15.5

Matetic, EQ Syrah 2004 San Antonio

RS 1.9 g/l, 3.76 pH, 5.16 TA g/l. Red fruit juice – raspberry, redcurrant. Bright, well defined, sharply focused. Attractive smoky bacon and spice character. But bitter on the palate – over-extraction? Shame – makes this a bit chewy and sour. (RH)

13.8%
Drink
2008
–
2014
16

Matetic, EQ Syrah 2002 San Antonio

RS 1.99 g/l, 3.84 pH, TA 4.5 g/l. Maturing properly – meat juice, pepper, chocolate. Strong fragrance on the nose. Dense and satisfying fruit. Still plenty of potential for ageing further – well balanced, plenty of fruit. Perhaps there’s a little fungal element here – brett? – that could be distracting though. (RH) 14.4%
Drink
2008
–
2018
17

Cono Sur, Ocio Pinot Noir 2010 Casablanca

100% new French oak for 14 months. Served at 16 ºC. Juicy, supple ebullient red fruit. Pure redcurrant fruit. Soft floury tannins, very correct – but none of the complexity and esoterica that Pinot can produce. A good example of sophisticated Chilean oak usage, but it can’t hide its heat, and while the fruit is exemplary, it finishes quite simply. Perhaps it will develop with a few years maturation? (RH) 14.5%
Drink
2013
–
2017
£31 Wine Society
16 +

Concha y Toro, Marques de Casa Concha Low Alcohol Limited Edition Cabernet Sauvignon 2010 Puente Alto

From Puente Alto vineyard. Made to reflect the style of 1970s Chilean wine – so, no leaf-plucking, picked in mid-March (one month earlier than modern average). Three pumpovers a day. Aged in old 600 litre casks for three years. Discreet nose. Tame fruit, pretty grippy tannins – but not aggressively so. Pretty rudimentary fruit flavour, but nicely balanced and rounded. And no greenness whatsoever. (RH) 12.5%
Drink
2014
–
2020
£11.99 RRP
15.5

Errázuriz, The Blend 2010 Aconcagua

65% Grenache, 23% Mourvèdre, 7% Syrah and 5% Roussanne from the Max and Ocoa vineyards in the Valle de Aconcagua. All varieties hand-picked between mid-March for the Roussanne to early-May for the Grenache. Carefully sorted twice then vinified separately in stainless steel tanks or 10hl oak vats at 24 – 28 °C with 3 pumpovers per day and a total skin contact time of 6 – 28 days. Blended before being aged for 16 months in French oak, of which 15% was new. TA 5.95 g/l, pH 3.36, RS 2.64 g/l. IWC 2013 Bronze Medal.
Very punchy with real drive. Not sure I would guess anything like these varieties. But the whole is an attractive zesty red. (JR) 14%
Drink
2013
–
2020
£18.99 Waitrose
16.5

Errázuriz, Max Reserva Cabernet Sauvignon 2011 Aconcagua

85% Cabernet Sauvignon with 10% Petit Verdot and 5% Cabernet Franc from the Max I, II and Max V vineyards in the Aconcagua Valley where alluvial and colluvial soils provide good drainage and conditions for Bordeaux varietals. Grapes were harvested in April into 14kg boxes and underwent a double triage sorting on arrival at the winery before being crushed and fermented at 24 – 28 °C with 3 daily pumpovers. Macerated post ferment for up to 39 days, then final blend aged for 12 months in French oak barrels, 15% new. TA 5.6 g/l, pH 3.51, RS 2.85 g/l. DWWA 2013 Silver Medal and IWC 2013 Bronze Medal.
Dark crimson. Red peppers and luscious fruit though with a skein of green too. Lively and serious. But some will seek something a bit sweeter. (JR) 14%
Drink
2014
–
2020
£12.99 Waitrose
16

Koyle, El Peuco Mourvèdre/Tempranillo 2011 Colchagua

From a vineyard in the hills above Los Lingues, in Alto Colchagua. 14% Mourvèdre and is aged in barrel for over a year. Exclusive to The Wine Society.
Deep crimson. Very ripe nose. This wine must seem like manna from heaven in the land of Cabernet and Merlot though arguably loses a bit of its premium out in the big wide world. Chewy finish. Nicely done. Though the oak is a tad obvious. (JR) 14%
Drink
2013
–
2017
£11.50 The Wine Society
16

Concha y Toro, Corte Ignacio Pirque Cabernet Sauvignon 2011 Maipo

The Corte Ignacio range is a special selection of wines from Concha y Toro's inspirational Ignacio Recabarren. His Cabernet comes from Pirque, one of the finest communes of the Alto Maipo. Barrel aged for a year.
Dark crimson. Much fuller and more satisfying than its Merlot stablemate with marked mineral undertow. Even a little old-fashioned! Very much drier than the Chilean norm and none the worse for it. It's rare to find an oaked, ageworthy wine at this price. GV (JR) 14.5%
Drink
2013
–
2017
£7.95 The Wine Society
16

Concha y Toro, Corte Ignacio Merlot 2011 Casablanca

Aged for a year in Seguin Moreau and Alain Fouquet barrels, and blended with Cabernet Franc and Cabernet Sauvignon to contribute a cedary top note. Made by Ignacio Recabarren exclusively for The Society.
Lots of ripe fruit delivery but there is that overlay of greenness and the fruit does not carry on to a glorious finish. Not cookie cutter but still a little youthful. (JR) 14.5%
Drink
2014
–
2016
£7.95 The Wine Society
15.5

Cono Sur, Single Vineyard Block 25 La Palma Syrah 2011 San Antonio

Very dark crimson. Full on liquorice and leather but with good lift on the finish. Appetising texture and no excess of alcohol – even a bit mild!  Less of the integrity and personality than the Casa Marin Syrah tasted recently but very respectable. (JR) 14%
Drink
2013
–
2017
16.5

Casa Marín, Miramar Vineyard Syrah 2009 San Antonio

Cork stopper. North facing vineyard of volcanic soil and granite. 150-250m. Not picked til May. All barrel fermented with 80% new French oak for 18 months. Unfiltered. I'm assuming the tech spec claiming '100% Pinot Noir' is a misprint. (Have not yet smelt it.)
Bright, mid crimson. Just very very slightly dank oak on the nose but appetising overall and the fruit shines through rather than the oak. Good transparency. A little severe on the finish but admirable for avoiding the path of sweetness and obvious spiciness. I'd hate to be given this blind! Arguably more northern Rhône than Chile. A suggestion of bitter red berries. Really grips the palate. Admirably different from the commercial mainstream. Juicy with some delicacy. (JR) 12%
Drink
2012
–
2018
£32 Swig, Slurp, Noel Young, Dallas Liquormart - London, Bordeaux Index, Divine Fine Wines
16.5

Morandé, Vigno Vignadores de Carignan 2009 Maule

RS 1.3 g/l, pH 3, acidity 5%. 69% Carignan, 26% Syrah, 5% Chardonnay. Vines over 50 years old.
Rich ripe blackberry nose. Sweet then very, very sour. Hard work. (JR)

15%
Drink
2013
–
2015
>£15 RRP
15.5

Agustinos, Gran Terroir Malbec 2011 Bío-Bío

RS 2.3 g/l, pH 3.75, acidity 3.31%. Whole-bunch fermentation. Spicy nose and quite luscious compared with the other Bío Bío Malbecs tasted at New Generation. Very impressive. (JR) 14.2%
Drink
2013
–
2016
£15 RRP
16.5