Apricot, peach, paw-paw and vanilla are all accentuated by a refreshing lemon acidity
About 20% of the blend spends a little time in oak barrels which add some weight, softness and a delicate vanilla flavours. It’s quite a complex wine which would go with almost anything - Jon has a top tip...try it with a plate of good smoked salmon
Drink now + 2 years
International Wine Challenge 2011
Decanter World Wine Awards 2011
International Wine Challenge 2010
Colchagua Valley region of Chile
This is Cabernet country. Colchagua is the southern half of the larger Chilean region of Rapel Valley, with the northern half being Cachapoal.
This valley has enjoyed particular success in recent years, partly buoyed by the continual success of the grape Cabernet Sauvignon, planting of which in this valley outstrips that of any other by around 400% on the last count.
Having crafted some great wines on the back of this grape, as well as Merlot, Carmenere and Malbec, that Colchagua is really making a name for itself for quality red wines, perhaps all the more so because the vineyard planting has been extended from the base of the valley floor up to the sides of the valleys.
A powerful white grape that is famous for being the only grape allowed to be used in the Northern Rhône white wine Condrieu – it is here that perhaps the grape reaches its heights in terms of quality although some very good examples can be found from other parts of the world, e.g. California, Australia.
The wine has strong flowery aromas and is often said to smell of dried apricots. It makes rich, full white wines that have a lovely sharp acidity and should be drunk relatively young.
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Salads & Vegetables
This wine is best suited to asparagus and avocado. Throw in some goat's cheese, olives and spinach and you'll have your dream salad.
Fish & Seafood
Shellfish and delicate white fish such as sole, skate and plaice are the perfect match for this wine. It would also work well with clam chowder and smoked fish.
Pasta & Other Sauces
Tartare sauce is a great accompaniment to this wine as well as Beurre Blanc or a light cream and fish based sauce.
Steamed, baked and casseroled chicken are a must for this wine but it works equally well with pork or veal.
Herbs & Spices
Pair with chives, coriander, dill and ginger. It also works well with lemongrass and lime.
A great wine to have with Thai dishes as it works with the lime and lemongrass qualities present in this aromatic cuisine.
Team this wine with high acid cheeses such as Chavignol and pecorino.