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La Chamiza Shiraz Polo Profesional Reserve 2006

Winemaker's Notes:

Variety: Shiraz 100% Vineyards location: Tupungato, Mendoza Vineyards details: Alluvial soil, drop irrigation. Climate: Dry and continental with high solar exposition which provides an excellent grape ripening. Vinification: Grains de-stemmed and crushed. Maceration previous to fermentation. 15 day fermentation in stainless steel tanks at 25-29ºC. Natural malolactic fermentation. Aigeing: 6 months in French and American oak barrels, 6 months in stainless steel tanks and 6 months in bottle. Color: Strong garnet. Aromas: Blackberries and pepper combine with touches of dry fruits such as figs. There are also some touches of toasted bread and chocolate taken from the barrels. Mouth: Kind palate with finesse finish.

Vintages

  • 2006

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Winery: La Chamiza
Color: Red
Varietal: Syrah
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La Chamiza:
La Chamiza is a wine produced in the Maipú Valley of Mendoza, Argentina. The winery was founded in 2003 at the site of an old polo club (the name is a reference to a breed of horses). With this in mind, In 2007, they went into partnership with the Royal Military Academy Sandhurst Polo Club in England to become their official wine. The wine is sourced exclusively from the “First Z... Read more
La Chamiza is a wine produced in the Maipú Valley of Mendoza, Argentina. The winery was founded in 2003 at the site of an old polo club (the name is a reference to a breed of horses). With this in mind, In 2007, they went into partnership with the Royal Military Academy Sandhurst Polo Club in England to become their official wine. The wine is sourced exclusively from the “First Zone” terroir, where old vines are grown at dizzingly high altitudes for superb grape ripening.  Read less

Member Reviews for La Chamiza Shiraz Polo Profesional Reserve

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Snooth User: martins2002
2776573,037
3.50 5
03/09/2011

Three and a half glasses



Variety: Shiraz 100% Vineyards location: Tupungato, Mendoza Vineyards details: Alluvial soil, drop irrigation. Climate: Dry and continental with high solar exposition which provides an excellent grape ripening. Vinification: Grains de-stemmed and crushed. Maceration previous to fermentation. 15 day fermentation in stainless steel tanks at 25-29ºC. Natural malolactic fermentation. Aigeing: 6 months in French and American oak barrels, 6 months in stainless steel tanks and 6 months in bottle. Color: Strong garnet. Aromas: Blackberries and pepper combine with touches of dry fruits such as figs. There are also some touches of toasted bread and chocolate taken from the barrels. Mouth: Kind palate with finesse finish.

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