Valdivieso Eclat Mourvedre/Carignan/Syrah 2007
Laid back New Zealander Brett Jackson is very much settled in Chile - although he hasn't lost his lifelong affection for the All Blacks - and much of Valdivieso's success in recent years has been down to his efforts. Based in Lontue, the company has a wealth of vineyards and the quality of the terroir is shown by the Single Vineyard wines. The whole range encapsulates everything that Chile excels at: rich, vibrant flavours and smooth, glossy textures - and the wines deserve the multitude of gongs they have picked up in recent years. The fruit for this special 'Eclat' wine is all sourced from the Melozal area - an area noted for its aridness and intense summer. It is nestled in the coastal ranges being much protected from both the coastal effects and the mountain effects. Soils are a deep sandy loam of low fertility. These conditions allows for exceptional ripeness, soft tannins and flavours to develop. It is an intense and complex nose with hints of spice, fresh red fruits and slightly wild aromas of violet. On the palate it is well structured wine, being full-bodied, with soft tannins, lots of flavour, and vibrant refreshing acidity. The Valdivieso Éclat pairs with soft meats, lamb, game, duck, pastas prepared with soft sauces, white meats such as turkey served with berries sauce and grilled tasty fish with vegetables.
Valdivieso originally made sparkling wine, back in 1879, the first producer in South America to do so. Though they still produce sparkling wine, one of their specialties is Carignan and Blends. This wine is 65% Carignan, 20% Mourvedre and 15% Syrah, an unusual blend for Chile. With the grapes coming from 75-100 year old vines this was a treat. Deep blue and red fruit was evident but were rather huddled. I would want to give this a bit for time to really show it's potential.
Food Pairings for Valdivieso Eclat Mourvedre/Carignan/Syrah
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