Odfjell Orzada Carignan 2010

Winemaker's Notes:

Grapes were hand picked using 400kg bins and were not crushed upon reception of the winery; the clusters were only destemmed. The whole berries had 506 days of cold maceration at 14 degrees C priot to fermentation and 15-20 days of maceration at 25 degrees C. Selected yeasts were used for fermentation which took place in 10K lots. Spontaneous malolactic fermentation took place in barrels. bottled in Oct. 2011

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Color: Red
Varietal: Carignan
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Odfjell Vineyards:
Over 25 years ago, the pioneering Norwegian Armador, (ship owner) Dan Odfjell discovered and fell in love with a small corner of the famous Maipo Valley, Chile. Born of rain in Bergen, Norway, he could not resist the attraction of the austral sun in this Virgilian setting. Serendipity would later show that he had found land in Chile's premium red wine producing valley, where vitis vinifera ha... Read more
Over 25 years ago, the pioneering Norwegian Armador, (ship owner) Dan Odfjell discovered and fell in love with a small corner of the famous Maipo Valley, Chile. Born of rain in Bergen, Norway, he could not resist the attraction of the austral sun in this Virgilian setting. Serendipity would later show that he had found land in Chile's premium red wine producing valley, where vitis vinifera has been cultivated since the 17th century. And where a soothing coastal breeze produces a microclimate conducive to distinct and beautiful wines. This was the start of our journey, the start of what we today know as Odfjell Vineyards. Read less

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Tasting Notes:

Deep and intense ruby color with a touch of violet. Displays neverending mix of aromas such as cherry liqueur, licorice, black fruits, mushrooms, apricots, white peaches, pears, lychee. Elegant and mature in profile, palate is juicy and round, showing notes of cassis, vanilla, and blackcurrants with an abundance of ripe tannins and a long and complex finish.

Grapes were hand picked using 400kg bins and were not crushed upon reception of the winery; the clusters were only destemmed. The whole berries had 506 days of cold maceration at 14 degrees C priot to fermentation and 15-20 days of maceration at 25 degrees C. Selected yeasts were used for fermentation which took place in 10K lots. Spontaneous malolactic fermentation took place in barrels. bottled in Oct. 2011

Closure: Cork

Notes: Aged 12 months: 21% in new French; 69% in two year old barrels, and 10% in new American oak


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