Valdivieso VIGNO 2010
-
Wine
Spectator -
Wine
Enthusiast
Product Details
Your Rating
Somm Note
Winemaker Notes
Varietal Composition: 86% Carignan, 14% Mouvedre
Professional Ratings
-
Wine Spectator
Valdivieso started working with Carignan in 1998, in a blend with Cabernet. In 2002 they started with Éclat, initially with Malbec and Syrah, then moving to Mourvèdre. The 2010 Éclat Vigno Carignan joined Vigno with the 2009 vintage. It is a blend of 66% Carignan from a vineyard planted in 1958 in Melozal and 34% Mourvèdre regrafted on old País vines; this is an austere Mediterranean blend that was produced before they joined Vigno. It has serious notes of ripe plums, black cherries and licorice with some smoky and lactic touches, and is quite harmonious; its medium-bodied palate deliverssubtle freshness and dusty, slightly chunky tannins. Delicious now, it also should age with grace as it has great balance. This is developing nicely turning more savory, lifted by the freshness (pH 3.5). 18,000 bottles produced. There will be no 2012 of the wine. 90+
-
Wine Enthusiast
Earthy, lightly herbal and stewed aromas of spiced plum, prune and raisin lead to a grabby, tannic, somewhat abrasive palate. Given that this is now seven years past harvest, it's interesting how ripped, gritty and lively it feels. Herbal chunky flavors of spiced berry fruits and residual oak close with energy. Drink through 2022.
In 1879, Mr. Alberto Valdivieso founded “Champagne Alberto Valdivieso S.A.”, the first sparkling wine house in Chile and South America. Since then, Valdivieso has been the most important sparkling wine brand in Chile, with over a 60% market share and the distinction of being one of Chile’s most prestigious brands.
In the early 1980’s, based on the reputation and experience achieved throughout the production of sparkling wines -and complemented with a new strive and a vigorous entrepreneurial vision-, Viña Valdivieso revamped the still wines production, achieving in a short time outstanding results, awards, consumers preference and brand development.
Viña Valdivieso is the outcome of a project of fine wines with high quality standards. The project is supported on two strong principles: a constant quest for excellence, and to produce different and attractive wines through a careful selection of different grape varieties and the best terroirs for each variety.
The different grape’s origin allows us to capture their distinct seal, and to obtain best of every grape variety.
In the cellar, our work is to reveal the quality of those grapes in each bottle, and this takes the best techniques, the most efficient technologies and an appropriate use of them.
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.