Apaltagua wine tasting

Winemaker Pablo Barros presented some Apaltagua’s wines at Vinoteca in July 2015.

Costera Extra Brut sparkling wine, Leyda Valley

Interesting and delightfully refreshing; an affordable sparkling wine made using the in-bottle fermentation method. Nice salinity thanks to the coastal origin of the grapes.

Helen at Koyle tastingSauvignon Blanc Reserva 2014, San Antonio

Nice, chewy Sauvignon Blanc with crisp, apple and chilli acidity and a saline note just begging for some seafood.

Gran Reserva Envero 2013, Colchagua Valley

93% Carménère, 7% Cabernet Sauvignon. Upfront vanilla and cinnamon followed by red fruit and blackcurrants with a slight hint of yogurt. Very elegant, ripe tannins, good acidity, creamy with a touch of ashtray in the mouth. This would go beautifully with a juicy steak and peppers.

Tutunjian Cabernet Sauvignon 2013, Curicó

Black fruit, blackberries and blackcurrants are followed by vanilla. Smooth is the word for this wine; smooth entry, smooth tannins, pleasing acidity with a nice, smooth finish with a touch of spice. Very drinkable.

Signature Cabernet Sauvignon 2012, Maipo

This is a lean, elegant and powerful Cabernet Sauvignon with notes of fennel and liquorice in amongst the fruit. High acidity, nicely balanced body, good length. Would work well with a highly flavoured meat dish, such as lamb or game.

Tutunjuan Entrevalles

60% Cabernet Sauvignon, 18% Carménère, 12% Syrah, 10% Malbec, from different wine regions. Raspberries, blueberries and currants combine with liquorice and cinnamon in an elegant and smooth fruity wine with firm tannins and high acidity.  Cries out for a rich lamb dish.

Apaltagua Grial 2009, Colchagua

Inky Carménère with an expressive nose featuring plums, blackcurrants, black pepper, chilli and liquorice. Smooth and well-rounded with elegant tannins, a vegetal touch and a hint of ashtray. This wine will hold its own with spicy dishes, as well as a well-seasoned red meat dish.

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