Tag: Maule

Latest Tasting Notes June 2020: 4 Diverse Reds

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If you didn’t know, we currently have over 800 tasting notes of Chilean wines uploaded and we’re still in the process of uploading more. Then, I’m going to convert the spreadsheet into something more easily searchable on the site. In the meantime, we’re constantly drinking more wines, so here’s a rundown of what I’ve had lately. Continue reading

Wine Review: 2017 Vita Vitis Aglianico Maule

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Vita Vitis is a collaboration between Italian winemaker Maurizio Castelli and Chilean winemaker Andres Sanchez. Both have worked in Italy for such producers as Grattamacco in Tuscany. Their mission is to introduce lesser known Italian varietals into Chile rather than just the typical French varietals. That’s what makes this wine unique because Aglianico is rarely found outside of Italy. Besides Aglianico, they have planted other reds like Montepulciano, Sagrantino, Primitivo, Cesanese, Dolcetto, Terrano (Refosco), Barbera and Cannonou (Grenache). They’ve also planted whites like Fiano, Falanghina, Incrocio Manzoni, Pinot Blanco, Verdicchio, and Grechetto de Todi. Production here is small and they currently don’t export outside of Chile. Continue reading

Wine Review: 2019 Laberinto Sauvignon Blanc Maule

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The 2019 Laberinto Cenizas de Laberinto Sauvignon Blanc is from the eastern part of the Maule Valley closer to the Andes where you can find volcanic soil. Winemaker Rafael Tirado actually has part of his vineyard planted in the shape of a labyrinth, hence the name. Most Chilean Sauvignon Blanc comes from the coastal regions of Casablanca and San Antonio, so this wine is already unique in that it comes from Maule. The different terroir makes a huge difference in this wine. Typical Chilean Sauvignon Blanc tends to be generous in fruit and citric freshness along with some notions of minerality, salinity from the ocean air, and herbal notes. However, the Laberinto is dominated by minerality and acid with a bit of fruit in the background. The nose is complex: flinty and minerally with some herbs and spice. No doubt this is from the volcanic soils. The palate is very acidic with saline minerality along with a touch of herbs and something bitter. There’s a faint underlying green apple fruit. It’s a little fuller and more complex than an average Sauvignon Blanc although it sees no malolactic fermentation. It does spend some time in lees to gain complexity. Continue reading