AT THIS QUALITY, THIS IS A REAL BARGAIN
The Wine Advocate gave the 2011 vintage 95 points, saying "A yummy, supple, meaty, delicious bottle of wine, very drinkable and food-friendly. It's drinking well now, but it should also age well. This is simply superb, elegant, fresh, balanced, a great expression of Carignan and the Maule. At this quality level this is a real bargain. Super! Drink now through 2019."
This is a single vineyard, field blend from an un-grafted, dry-farmed, old vineyard called La Aguada in Sauzal, in the coastal mountain range in Maule, one of the closest Carignan plots to the Pacific Ocean. The 60 years old vines render very low yields which helps keep the quality so high. There are generous aromas of fresh red fruits and spices, with herbaceous undertones, with a great concentration of fruit as well as ripe, well-integrated tannins on the palate. The finish is long and elegant.
- Fruity and fragrant
- Medium bodied
- Fresh, bright fruit - cassis, red cherries and a hint of smoke
- Good grip and lively acidity
- Long, mineral finish
- No one should tell you what to eat with what wine, it is all down to personal preference, but if you'd like a steer on what this wine will taste particularly good with, we recommend:
GRAPES Malbec, Cinsault & Carignan
Named Chilean Winery of the year in 2011, De Martino’s approach focuses on sustainability, experimentation, a minimal use of oak and a lack of intervention. Viticulture is organic and the wines are terroir-driven in character.De Martino is a family-owned wine estate established in 1934. Working under the broad mission statement of "Reinventing Chile," it has produced wine from over 350 Chilean vineyards, having spent the past decade-and-a-half scouring Chile from top to bottom and side to side in pursuit of the most characterful plots for grape cultivation. The winery is renowned also for bottling Chile's first Carmenere, and for being the country's first carbon neutral winery. The Gallardia del Itata range represents an effort to make the most natural wines possible, often using ancient methods such as the use of work horses.