This is as stout as they come, with excellent depth, structure and pulse, all of which make it a prime cellar candidate. It shows balsamic aromas of cedar, spiced berry and earth. The mouthfeel is ripe and smooth, with grip and power held in reserve. It tastes of chocolaty berry fruit and savory herb, and it’s warm and roasted on the finish. Drink from 2013–2018.
One of the more legendary wines from Chile, one we look forward to reviewing. The ’03 model is almost mossy and beet-based on the nose, but give that denseness a pass and head to the luscious black cherry and licorice that layers the palate. Heady stuff for certain; drink within a few years. Imported by Dreyfus, Ashby & Co.
Tight at first, with almost confounding aromas of tar, black plum and herbs. Airing, however, turns it plush, with a heavy dose of fine tannins pushing powerful plum and cassis. A baby now, as is evident by how the finish goes from short to lengthy in no time. A real bruiser from Torres’ Chilean outpost. Hold through 2007. Imported by Five Star Fine Products.
Stocky on the nose, with a mix of leather, smoked meat, sauvage fruit and aromatic integrity. Saturated in terms of feel but not heavy or clunky, Manso offers heady balsamic, tobacco and baked berry flavors. Cuddly and never aggressive, it should be drunk now and over the next three years.
A blend of old-vine Cariñena (60%), Syrah (25%) and Merlot (15%). The color is impressively dark and so is the fruit—mainly plums and blackberries. Toast and dried spices from new oak give an additional impression of opulence. But even more impressive is the balance. This is no low-acid, fruit-and-oak wonder; the natural acidity of the Carignane shines through…
Given that 2009 was a hot vintage in Chile, it’s not shocking that this old vine Cabernet is rich, ripe and syrupy. The nose is attractive and offers aromas of blackberry, tree bark, herbs and minerality. The palate deals gritty tannins and rich, raisiny flavors of cassis, blackberry, coffee and toast. This finishes a touch choppy and rough, with weight and power…
Makes a strong statement for the potential of Chardonnay in Chile, with powerful toast and hazelnut aromas playing opposite fruit comprised of peaches and Granny Smith apples. It’s barrel-fermented and aged, but stayed only a relatively short time in wood, so you can still taste the fruit and all of the nutty, leesy complexities. Editors’ Choice.
The grapes for this muscled-up Cab were grown in one of the oldest vineyards in the country. The wine has old-school terroir in it—meatiness and nuts. It’s a French oak recipient (18 months), with dark plummy fruit at the tannin-protected core. A soft and cuddly fruitball, it’s not; but real Cabernet it is for sure.