Vina Pargua Pargua II 2006 | Wine.com

 

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    Vina Pargua Pargua II 2006
    Bordeaux Red Blends - Chile, South America

    Reviews

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    • (2)

    Ratings

    • RP91
    Price: $21.99
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    Wine.com Quick Facts

    Professional Ratings: 91 The Wine Advocate

    Region: Chile, South America

    Varietal: Bordeaux Red Blends

    Other Info: Green Wines

    Item no. 101641

    Winemaker's Notes:

    This quaffable, moderately priced "sequel" to Pargua's limited-production wine is made with a bright blend of 50% Cabernet Sauvignon, 10% Merlot, 15% Carmenère, 15% Syrah, and 8% Cabernet Franc. It offers a juicy texture supported by integrated tannins and a generous finish of wild berries, dried fruit, and sweet spice. An outstanding companion to grilled meats, eggplant, Moroccan food and spicy sauces. Less than 3,000 cases produced.

    Critical Acclaim:

    The 2006 Pargua II is a blend of 50% Cabernet Sauvignon, 15% Carmenere, 15% Syrah, and the balance Merlot, Cabernet Franc, and Petit Verdot. Already complex, with another 3-4 years in the bottle to blossom, it will provide exceptional drinking between 2013 and 2026.

    91 Points
    The Wine Advocate
    • Learn More About the Winery

    • Learn More About Bordeaux Red Blends

    • Learn More About Chile, South America

    User Reviews:

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    Second Label Wine (4/11/2011)
    If you want to drink a wine that makes you think, then pick up the Pargua II. Rarely have I seen a wine that changes so much in the glass as it opens up. I would suggest opening the bottle and drinking it slowly over a few hours. The fruit is there immediately with scents of plum, strawberry and raspberry. Next comes the green bell pepper and vanilla, and finally after it’s been open for some time, you get hit with loads of chocolate and eucalyptus as though the wine got a second wind. There is also ample oak on this wine, but it’s well integrated and not overpowering. It’s a big wine with chewy tannins and a long finish, but I think it’s very unique and a great value. Food Pairing Suggestions: Just about any steak will do with this wine, lean or fatty, as long as it’s not cooked beyond medium rare. If it’s overcooked, especially a lean steak, it will be a disaster of a pairing. Along with the steak, I’d serve any number of well-seasoned wilted dark greens such as spinach, kale or collard greens. My final choice for a food with the Pargua II is braised pork belly. I think that would be a lovely match.
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    MURRAY RESINSKI (9/28/2010)
    Good for with Mexican or Italian food.

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