The winemaking team worked in the vineyards in search of different aspects for each variety. These were thought of as...Read more...
Lush yet racy, this is filled with boysenberry and raspberry compote flavors, followed by a live-wire minerally tang. Hints of violets and lavender... Read more
Really juicy red, with raspberry, red currant and boysenberry fruit flavors mixed with racy mineral, briar and floral notes. Long, mouthwatering fi... Read more
Saturated ruby. Blackberry pie, black cherry, licorice and spice cake on the nose. Juicy, primary and sweet, with very ripe, intense black fruit fl... Read more
Food Pairings for Achaval-Ferrer Quimera
External Reviews for Achaval-Ferrer Quimera
Lush yet racy, this is filled with boysenberry and raspberry compote flavors, followed by a live-wire minerally tang. Hints of violets and lavender chime in on the finish, where the dark fruit also continues its charge. Cabernet Sauvignon, Malbec and Merlot. Drink now through 2008.
Really juicy red, with raspberry, red currant and boysenberry fruit flavors mixed with racy mineral, briar and floral notes. Long, mouthwatering finish brings you back for more. Malbec, Cabernet Sauvignon, Merlot and Cabernet Franc. Drink now through 2008.
Saturated ruby. Blackberry pie, black cherry, licorice and spice cake on the nose. Juicy, primary and sweet, with very ripe, intense black fruit flavors. Firm acids give the wine a penetrating, slightly clenched quality. Very pure and focused, but still youthfully tight. Much sweeter and stronger than the basic '04 malbec but in need of a couple years of cellaring. Italian enologist Roberto Cipresso is a partner here and in charge of winemaking; he has been instrumental in creating single-vineyard malbec bottlings to discover how this variety expresses its terroir in various sites. This fruit is picked two or three weeks before the rest, notes Santiago Achaval, which enables the wine to keep very good acidity.
The 2005 Quimera is 37% Malbec, 28% Merlot, 25% Cabernet Sauvignon, and 10% Cabernet Franc. Unlike the 2004, it received only 40% new oak for 12 months. Stylistically the wines are very similar both in terms of flavor and aging potential. The 2005 is just more firm and structured.
Sleek, with racy acidity carrying raspberry, red plum and currant notes, along with mineral and violet hints on the finish. Solid, but lacks some generosity, with a hint of hard candy on the finish. Malbec, Merlot, Cabernet Sauvignon and Cabernet Franc. Drink now through 2008. Tasted twice, with consistent notes.
Bright ruby-red. Somewhat high-toned aromas of blackberry, blueberry, licorice, bitter chocolate and nutty oak. A rather serious, old-style wine with powerful acidity framing the black fruit flavors and a strong tannic spine dominating the finish. This very young wine needs bottle aging to loosen up.
The winemaking team worked in the vineyards in search of different aspects for each variety. These were thought of as parts of a complex wine, in such a way that the total is more than the sum of the parts. The location of the vineyards, the age of the plants, the viticultural program and the irrigation schedules, all worked towards the same goal. Once in the winery, each variety underwent primary fermentation in a small tank. The early blending is a risky practice, but helps towards a seamless integration of the varieties, a wine with only “one soul”. The result is a wine that is not just the sum of three varietals, but another milestone in the search of an ideal. That is the explanation of the Quimera name: an impossible goal, but one worth working for.
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