Errazuriz "The Blend" 2011 Wine Review
Errazuriz "The Blend" 2011
Aconcagua Valley, Chile
Community Reviews: 2
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Sweetness: Extra Dry
Wine Type: Red Wine
Pricing & Stock Information
Reviews and Ratings
|Lesley Quinn - Certified Sommelier rated this wine as 91/100 with the following review:|
Tart raspberries and a ruby red grapefruit freshness with depth from a charcuterie tone and chalky tannins.
|Mymi Thesingingsommelier - Sommelier, FWS rated this wine as 88/100 with the following review:|
Don Maximiano Errázuriz founded Viña Errázuriz in 1870 and he was the first to plant French grape varieties in the Aconcagua Valley, Chile.
His initiative and creativity were handed down to future generations and, in just over a century, his descendants consolidated the winery and positioned their wines among the world’s most noteworthy.
Today, the tradition of quality lives on with Don Maximiano’s descendant, Eduardo Chadwick. Eduardo is the fifth generation of his family to lead this exceptional estate. An industrial engineer by profession, he joined the administration of Viña Errázuriz after graduating from University. He learned viticulture and winemaking from his father and later studied in Bordeaux.
Celebrating their 145th anniversary this year (2015), the future is looking bright for Errazuriz, even Mr. Robert Parker agrees: “In my opinion, what this estate will produce in the next twenty years will completely surpass the previous twenty years.” Robert Parker, Wine Advocate
As the name suggests, this red wine is a wonderful concoction of 55% Grenache, 28% Mourvèdre, 10% Syrah, 5% Carignan and 2% Marsanne.
The color of the wine is a deep jewelled ruby with slow moving legs.
On the nose, it oozes aromas of caramelized seared meats, juicy freshly cooked beets, dark coffee and ripe crushed black cherries.
On the palate, it is dry, velvety with blackberry compote, cacao powder, earthiness, savory notes and minerallity. Fine-grained tannins in perfect harmony with refreshing acidity and a long-lasting finish.
Enjoy now with braised meats or put it away to age for at least another 5 years.
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