Anka Red Blend 2008

  • 91 Wine
    Enthusiast
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Anka Red Blend 2008 Front Bottle Shot
Anka Red Blend 2008 Front Bottle Shot Anka Red Blend 2008 Front Label Anka Red Blend 2008 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2008

Size
750ML

ABV
14%

Features
Green Wine

Your Rating

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Somm Note

Winemaker Notes

Displays deep red color with an attractive nose that recalls plums and strawberry aromas mingled with roasted pepper notes and toasty hints of integrated oak. In the mouth, it displays a vibrant composition of fresh fruit and sweet spices. In order to protect the purity of the fruit, this wine was subject to minimal handling prior to bottling.

Blend: 57% Cabernet Sauvignon, 16% Merlot, 15% Cabernet Franc, 7% Carmenere, 4% Syrah, 1% Petit Verdot

Professional Ratings

  • 91
    This is an interesting six-grape blend that's not like other Chilean specimens. It starts with a leathery note as well as eucalyptus, licorice and lightly minty fruit aromas. It feels cheeky and tannic but mature, with baked berry, raisin and chocolate flavors. Dark, spicy and chocolaty until the last remnants of the finish conclude; this needs lots of air to show its best.

Other Vintages

2010
  • 90 Wine
    Enthusiast
Anka

Anka

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Anka, South America
Anka Anka Vineyard  Winery Image
Anka is a certified organic wine that comes from the Pargua winery and the producer of Domus Aurea. Winemaker Jean Pascal Lacaze believes that wine is only as good as the grapes from which it is made. At his Maipo Valley vineyard Lacaze grows the grapes sustainably and organically, uses the best fruit, ages the wine in individually selected barrels and blends the juice at just the right time.

The label artwork was created by renowned Chilean artist Benjamin Lira, who took his inspiration from the word Pargua, meaning “full moon” in the Mapuche language. Like the artwork, which will change with every vintage, Pargua’s wines are vibrant, expressive, and harmonious.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.

Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.

The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.

Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.

Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.

Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.

GVIPARANKA_2008 Item# 119045

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