Garage Wine Co. Bagual Vineyard Lot 96 Carignan-Garnacha-Mataro 2018
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Winemaker Notes
This is a rich and layered red with plum and berry character, spicy, floral and subtle, it has a dark ruby color, darker than other parcels and it is earthy and organic. The palate is sinewy, with nice acidity and the fine tannins of the Garnacha, perfectly integrated oak and a very tasty finish
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Robert Parker's Wine Advocate
The 2018 Bagual Vineyard Cariñena Garnacha Monastrell marked with lot #96 (in the past, this wine has been bottled with numbers 76, 66, 56 and 46) comes from the same vineyard as the pure Garnacha—only 1.1 hectares of old vines with a field blend of the three varieties (even if the Garnacha was regrafted much later). Also like the pure Garnacha, this 2018 is rounder and has better quality tannins than the 2019. This is earthy and very much marked by the Cariñena character, with good ripeness and freshness. Malolactic usually takes around seven months, and the élevage is extended over two winters in third use or older, well-seasoned and neutral barrels. This reminds me of an elegant Priorat.
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Wine Spectator
A big and powerful wine, with a wound-up ball of energy that unfurls to reveal black cherry, plum and marinated olive flavors. The finish features chrysanthemum, loam, savory and thyme notes, a firm grip of tannins and a note of liqueur. Cariñena, Garnacha and Monastrell. Drink now
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.
Maule is the Central Valley’s most southern and coolest zone, reaching a southern latitude of 35°S, yet it is still warmer and drier than Bío-Bío to its south. The Maule Valley enjoys success with a unique set of grapes.
It lays claim to the local variety, Pais (synonymous with Tinta Pais, which is actually Tempranillo), which has dominated much of the region’s area under vine until the recent past. Now many growers, not confined by the tradition and regulations of the Old World, also successfully grow Cabernet Sauvignon.
While Maule’s total area under vine remains relatively static, its old Carignan vineyards are undergoing a great revival. The VIGNO (Vignadores del Carignan Vintners) group, an association in charge of promoting this long-forgotten variety, is getting fantastic results from the old vines in its dry-farmed coastal zones.
The Maule includes the subregions of Talca, San Clemente, San Javier, Parral, Linares and Cauquenes.