Tag Archives: chile

May Premium Wine Club

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Bold wine Style logoAndes-400-Bottle-ImageAndes Plateau
400 2019
Cabernet Sauvignon
Maipo Valley, Chile

BOLD WINE STYLE

  • Analysis: 13.5% alcohol / volume
  • Varietal: 88% Cabernet Sauvignon, 8% Syrah, 3% Cabernet Franc, 3% Merlot
  • Appellation: Maipo Valley, Cajón del Maipo
  • pH: 3.59
  • Residual Sugar: 1.63
  • Total Acidity: 5.45
  • Vineyard Yield: 1.5 kg/plant
  • Planted area: 3 hectares

Bold wine Style logoAndes-Plateau-Bottle-ImageAndes Plateau
700 2021
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Carignan
  • Appellation: Maipo Valley, Cajón del Maipo
  • pH: 3.6
  • Residual Sugar: 1.59
  • Bottle Aging: 10 months minimum
  • Year: 2017
  • Vineyard Yield: 1.5 kg/plant
  • Planted area: 3 hectares

Both of these elegant wines feature hints of red fruits, graphite, and spices. On the palate, they reveal freshness, intensity, and depth. with red fruits, graphite and spicy notes. Thanks to their acidity, they are versatile wines that can be combined with a wide variety of flavors and foods.

SOILS:
Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.

CLIMATE:
In the growing time, the temperatures are lower, allowing the wines to achieve less degrees of alcohol, lower pH and high acidity.

HARVESTS AND VINIFICATION:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes. They use pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, while the Syrah, Carignan and the Cabernet Franc are fermented in open tanks to facilitate “Pigeage” (grinding with feet). This process is an essential part of their wine mixture. They limit the pump-over process to the minimum and taste their wines daily until the desired results are achieved.

AGING AND STORAGE:
The wines are aged for 15 months in 3rd and 4th use oak barrels. Additionally, they use an untoasted french oak foundre of 3000 liters. Afterward, the wine is stored for 6 months before being released to the public.

ABOUT THE WINERY:
Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations.

WINEMAKER / FOUNDER: FELIPE URIBE
After studying agriculture and working two years in San Pedro Vineyards (Chile), Felipe Uribe studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology.  He returned to Chile and worked at Santa Helena Vineyard. Looking for new challenges, he went to California and worked for La Crema Winery in Sonoma Valley.  After returning to Chile, he worked as Chief Winemaker for Miravalle Vineyard, which is located on the upper part of Cachapoal Valley. While working as head Enologist at William Fevre Vineyard (Maipo Valley) his wine was recognized as “Chile’s Most Innovative Wine of 2012” by El Mercurio, the most important newspaper in Chile. His wine was also awarded the “Revelation Wine of 2012” by Descorchados, the famous wine guide in Chile.  Learn more about the winery here.

© Information and photos from Andes Plateau – All Rights Reserved. 

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Manos Andinas Gran Reserva Red Blend

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pulled-pork-blogBBQ Pulled Pork Sandwiches

INGREDIENTS:

  • 20 ounces pulled pork see options (5 ounces per sandwich)
  • ⅔ cup BBQ sauce (plus more for serving)
  • 4 buns (brioche, potato or hamburger buns)
  • butter or oil for toasting buns
  • coleslaw

Optional toppings:

  • pickles bread and butter, or sweet pickle relish
  • pickled red onions
  • onion rings
  • grilled pineapple

DIRECTIONS:

  1. Heat the pulled pork in a skillet or in a slow cooker and combine with the desired amount of BBQ sauce, starting with ⅓ cup.
  2. Toast the buns with a little butter or oil on the cut side.
  3. Assemble the sandwiches by spooning on about 5 ounces of pulled pork on each, drizzling on some BBQ sauce and adding your favorite toppings. Enjoy!

© Recipe and Photo courtesy of Salt Pepper Skillet. All rights reserved.

MAY WINE CLUB:

Mellow style logo_MA_GN-RES-BottleTrasiego Wines
Manos Andinas 
Gran Reserva Red Blend
Maipo Valley, Chile

MELLOW WINE STYLE

Manos Andinas Gran Reserva has a deep ruby color, presents aromas of black currants and ripe blackberries with soft and elegant herbal notes. The palate is rich and generous, but fresh and vibrant at the same time.

Analysis: 14% alcohol / volume
Varietals: 70% Cabernet Sauvignon, 15% Carmenère, 8% Petit Verdot, 7% Carignan
pH: 3.65
Acidity: 5.40 g/l
Residual Sugar: 3.17 g/l
Appellation: Maipo Valley, Chile

Production and Winemaking:
The grapes were hand-picked by committed small growers and their families. The vineyards are located in the best alluvial terraces of Maipo Valley, at the foot of the Andes, showcasing the powerful and distinctive richness of its terroir. The wine is fermented in stainless steel tanks and then aged in selected barrels of French oak for 9 to 12 months. Low and soft filtration is used trying to maintain tannins, aroma and structure. The last stage is a 6-month bottle-aging period for the wine to settle.

About Trasiego Wines:
Founded in 2015 with the idea of producing honest wines that truly speak of their unique origin and the people behind them, Trasiego Wines are sustainably produced in partnership with small artisans and passionate farmers located in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

 
 
 

 

Manos Andinas Gran Reserva Semillón

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panzanella-salad-blogPanzanella Salad

INGREDIENTS:

For the Tomato Panzanella Salad:

  • 6 oz crusty bread, (½ loaf) cut into 1-inch cubes (6 cups)
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
  • 8 oz fresh mozzarella, halved mozzarella pearls
  • ½ medium red onion, thinly sliced
  • ½ cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 garlic cloves, grated
  • ½ tsp salt, or to taste
  • 1/8 tsp black pepper

DIRECTIONS:

  1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
  2. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
  3. Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.

© Recipe and Photo courtesy of Natasha’s Kitchen. All rights reserved.

MAY WINE CLUB:

Silky styleMA_GN-RES-SE-Bottle-ImageTrasiego Wines
Manos Andinas
Semillón Gran Reserva
Maule Valley, Chile

SILKY WINE STYLE

Semillón typically shows refreshingly, but moderate acidity and a full-bodied texture that can be delightfully silky. The flavors range from fresh apple and citrus when young, evolving into richer flavors of honey, figs, and toasted nuts with age.

Analysis: 13.5% alcohol / volume
Varietal: Semillón
pH: 3.4
Total Acidity: 4.71 g/l
Residual Sugar: 2.04 g/l
Appellation: Maule Valley, Chile

History and Winemaking
Semillón is a variety that has existed in Chile since the arrival of the Bordeaux varieties in the mid-1800s. It remains in the traditional wine-growing area of the Maule Valley. Known for old vines with great potential and expression of the Chilean terroir, there is a special cultural bond with the small grape growers and their communities. The grapes are hand-picked by committed vintners and their families. The wine is fermented in stainless steel tanks at a low and controlled temperature. Then, for 3 months, careful work is done with the fine lees, adding more intense aromas to the wine as well as greater texture in the mouth. Depending on the year, a small component of wine that has passed through second and third use French barrels is added to the wine.

About Trasiego Wines:
Founded in 2015, with the idea of producing honest wines that truly speak of their unique origin, Trasiego Wines are sustainably produced in partnership with artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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May Wine Club Pairing Recipe

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ribeye-chimcurri-sauce-blogGrilled Ribeye Steak with Chimichurri Sauce

INGREDIENTS:

STEAK:

  • 2 12-14 oz ribeye steaks choice or prime
  • kosher salt
  • freshly ground black pepper
  • granulated garlic
  • 2-3 tablespoons Worcestershire sauce
  • 1 ear yellow corn shucked (optional)
  • flaky sea salt

CHIMICHURRI SAUCE:

  • 1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
  • 1 bunch cilantro leaves and small, soft stems only, finely chopped
  • 2 cloves garlic finely minced
  • 1 Thai chili stem removed and finely minced (or ½ – 1 teaspoon of crushed red pepper flakes)
  • 2 teaspoons honey
  • 1 small shallot peeled and very finely diced
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ teaspoon lemon zest optional
  • high-quality extra virgin olive oil
  • kosher salt
  • freshly ground pepper to taste

DIRECTIONS:

  1. In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover (I find that I need about a cup or so). Gently stir to combine all the ingredients and season to taste with salt and pepper. It should be a sauce and drizzle-able consistency, so add olive oil as needed. Set aside.
  2. An hour before you’re ready to cook, remove your steaks from the fridge. Liberally season all over with kosher salt, freshly ground pepper, and a bit of granulated garlic. Rub the seasoning into the steak and then drizzle them with the Worcestershire sauce. Allow them to sit at room temperature until you’re ready to cook.
  3. Preheat a grill or cast iron skillet until hot. Season your corn with a bit of olive oil, salt and pepper. Cook 3-4 minutes per side (looking for an internal temperature of 130°F – 135°F), try not to move it too much so it gets a nice crust/grill marks. Cook your corn while you cook the steak for a couple of minutes per side, until the kernels have a bit of color. Transfer to a plate and lightly tent with foil. Rest for 10 minutes before slicing.
  4. Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.

© Recipe courtesy of So Much Food.

MAY WINE CLUB:

Bold wine Style logoTrasiego Wines
Mystic Andes Gran Reserva
Cabernet Sauvignon
Alto Maipo Valley, Chile

BOLD WINE STYLE

“We work with a few very small grape growers in the Andes mountain terraces that maintain a strong and almost spiritual connection with their ancestor’s land, which together with their small scale, dedication and hand craftsmanship secures a harvest of the highest quality mountain sourced Cabernet Sauvignon you are about to experience.” – Trasiego Wines

Analysis: 13.7% alcohol / volume
Varietal: Cabernet Sauvignon
pH: 3.72
Total Acidy: 5.02 gr/l
SO2: 27 mg/l
Volatile Acidity: 0.62 gr/l
Residual Sugar: 3.13 gr/l
Appellation: D.O. Alto Maipo Valley, Chile
Critical Acclaim: 90 points – Wine & Spirits

Alto Maipo Valley:
The Alto Maipo (upper Maipo) Valley shows the powerful influence of the Andes Mountains in the distinctively richness of its terroir: rainwater during winter combined with warm and dry summers provide essential conditions for the production of premium and unique wines. Also, warm days and cooler nights with cool breezes from the Andes makes this place unique and particularly suitable for Cabernet Sauvignon, expressing special elegance, soft tannins, and fresh, aromatic grapes with a perfect balance between acidity and sweetness.

Philosophy and Winemaking:
The philosophy behind Trasiego’s winemaking is to keep the crafted profile of the wine, in order to save the character of each component, representing their origin and Cabernet Sauvignon expression as clean as possible. The grapes are hand-picked by local farmers and their families rather early in the season; the winemaking process is simple and with low intervention, finally the blending process of components is carefully made to find their desired wine. The wine is fermented in stainless steel tanks and then aged with selected neutral French oak for almost 6 months. Low filtration is used trying to maintain its tannins and structure. The last stage is a 4-month bottle-aging period. This process allows the winemakers to create a crafted Cabernet Sauvignon, with great character, representative of the variety and its origin but with an elegant, velvety and friendly taste. You can enjoy this wine for the next 3-5 years.

About Trasiego Wines:
In 2015, Trasiego was founded with the idea of producing honest wines that truly speak of their unique origin and the people behind them. Trasiego wines are sustainably produced in partnership with small artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

 

Information & Photos © Trasiego Wines – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

Calyptra Vivendo Cabernet Sauvignon

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Short-Rib-Crostini-7

© Photo by Platings + Pairings

Short Rib Crostini with Cambozola Cheese and Cherry Jam

INGREDIENTS:

SHORT RIBS:

  • 1 lb. bone-in beef short ribs trimmed of excess fat
  • ½ tsp. sweet paprika
  • 1 tbsp. extra-virgin olive oil
  • 6 cloves garlic peeled and crushed
  • 1 medium carrot cut into large chunks
  • 1 stalk celery cut into large chunks
  • 2 sprigs fresh thyme
  • ½ cup dry red wine
  • 1 tbsp. honey
  • 1 tbsp. balsamic vinegar
  • salt and pepper

CROSTINI:

DIRECTIONS:

SHORT RIBS:

  • Sprinkle short ribs with paprika and season with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add short ribs and brown on all sides. Remove from pot and set aside.
  • Add garlic, carrot, celery and thyme to the pot and allow to brown for approximately 2 minutes. Return the meat to the pan, add wine, and increase heat to boil. Allow wine to reduce for 2-3 minutes.
  • Add the honey, vinegar, and enough water to submerge the ribs halfway. Bring to a boil and then reduce heat to a low simmer. Cover and cook for approximately 2 hours, until the meat is tender. Remove meat to a plate and shred with two forks.
  • Remove the vegetables and thyme from the pot and discard. Increase heat to high and reduce the liquids to a thin glaze, approximately 5 minutes. Return the shredded meat to the pan and toss to coat. Keep warm.

CROSTINI:

  • Preheat oven to 400º F. Arrange the baguette slices on a cookie sheet in a single layer, drizzle with olive oil and sprinkle with salt and pepper. Toast until lightly browned, 4-5 minutes.
  • Alternatively, place the crostini on a grill preheated to medium-high, and toast until lightly browned.

ASSEMBLY:

  • Top each crostini with jam, cheese, short rib mixture and chopped chives.
© Recipe and Photo courtesy of Platings and Pairings. All rights reserved.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Cabernet Sauvignon wine bottle with bowCalyptra Vineyards & Winery
Vivendo Cabernet Sauvignon
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color. The nose reveals notes of black cherries, fresh plums, blueberries, along with a floral hint. The palate is dominated by cassis, black plums and fresh cherries. Smooth tannins and juicy acidity lend the wine a fine texture and a long, fresh finish. 

Analysis: 14% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg. boxes. Following cluster selection, the grapes were destemmed and fell directly into the stainless steel tanks without the use of pumps. A cold pre-fermentation maceration for 3 days then followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days.  Next, the wine was tank-aged for 12 months and then bottle-aged for a least 12 months before being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

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Calyptra Vivendo Chardonnay

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potato leek soup dishPotato Leek Soup

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup heavy cream
  • chives, finely chopped, for serving

DIRECTIONS:

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

© Recipe and Photo courtesy of Once Upon a Chef. All rights reserved.

DECEMBER WINE CLUB:

Silky styleCalyptra Vivendo Chardonnay wine bottle with bowCalyptra Vineyards & Winery
Vivendo Chardonnay
Alto Cachapoal, Chile

SILKY WINE STYLE

Straw-colored with green hues, the nose displays aromas of fresh tropical fruit like mango and pineapple, together with hints of white blossom and honey. In the mouth, this is a fresh and fruity wine with good volume and delicious acidity that adds a sensation of juiciness. The finish is long and well-balanced with a floral aftertaste. A fresh, powerful and vibrant Chardonnay.

Analysis: 13.4% alcohol / volume
Varietal: 100% Chardonnay
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean Foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg boxes. Following the cluster selection, they were destemmed and gently pressed to release the must. The must was fermented in stainless steel tanks at low temperatures for around 20 days, avoiding malolactic fermentation. The wine was aged over its lees in stainless steel tanks for 6 months. It was then filtered and bottle-aged for at least 6 months prior to being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

December Wine Club Pairing Recipe

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filet mignon on a grill with butter meltingFilet Mignon Steak with Blue Cheese, Rosemary Butter & Spicy Potatoes

INGREDIENTS:

  • 8 tbsp. unsalted butter, at room temperature
  • 4 tbsp. blue cheese
  • 1 tbsp. minced fresh rosemary
  • salt and freshly ground pepper, to taste
  • 4 filets mignons, each about 1 ½ inch thick
  • olive oil as needed and 2 tbsp. butter for frying the steaks
  • fresh rosemary for frying the steaks

For the potatoes:

  • 4 large potatoes, peeled
  • 1 tsp smoky paprika chipotle seasoning
  • 1 tsp garlic & onion spice blend
  • salt and freshly ground pepper, to taste
  • 3 tbsp. olive oil

DIRECTIONS:

To make the Blue Cheese & Rosemary Butter:
  • Whip together the butter until light and fluffy. Add the blue cheese and fresh rosemary; mix well. Fill a pastry bag (tip 1M) with the butter, and pipe small star shapes onto a tray (with parchment paper). Place in refrigerator until ready to use.

To make the Spicy Potatoes:

  • In a deep sauté pan over high heat, bring the water to a simmer. Generously season with salt and add the potatoes. Reduce the heat to medium-low, cover, and cook until the potatoes are just tender, 5-7 minutes. Drain well. Add the olive oil to the same pan and cook, tossing the potatoes occasionally, until browned. Season well with salt and pepper, garlic blend, and smoky paprika seasoning.

To prepare the steaks:

  • Remove the filets mignons from the refrigerator about 30 minutes before cooking. Season the steaks generously with salt and pepper, patting the seasonings firmly into the meat.
  • Preheat an oven to 450°F.
  • Heat a large, heavy ovenproof frypan over high heat and pour in just enough oil to coat the bottom. When the oil is almost smoking, add the steaks and sear for about 5 minutes. Add butter and fresh rosemary. Turn the steaks over and cook another 3-4 minutes. Transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F for medium-rare, 3 to 4 minutes, or until done to your liking.
  • Place each steak on a plate, top with the blue cheese and rosemary butter, and serve immediately with spicy potatoes.

© Recipe courtesy of Cooking Melangery.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Assemblage wine bottle with a bowCalyptra Vineyards & Winery
Vivendo Assemblage
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color, the nose reveals notes of black cherries, fresh plums, blueberries and hints of cinnamon and cloves. The palate is dominated by cassis, black plums and fresh cherries. Smooth tannins and juicy acidity lend the wine a fine texture and a long, fresh finish.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Syrah
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Calyptra’s own grapes were grown in a ravine in the Andean foothills of the Cachapoal Valley and hand-harvested into 12-kg boxes. Following cluster selection, the grapes were destemmed and fell directly into the stainless steel tanks without the use of pumps. A cold pre-fermentation maceration for 3 days was followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days. The blend was defined and then tank-aged for 12 months prior to bottling. The wine was bottle-aged for at least 12 months before being released for sale.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Information & Photo © Calyptra Vineyards & Winery – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

March Premium Wine Club

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Bold wine Style logoAndes-Plateau-bottleAndes Plateau
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

This wine has concentration with spicy and herbal notes. It has a firm structure with fine, but persistent tannins. The palate feels fresh with ripe berries and sweet spices. A wine that will age very well in the next 5 years.

Analysis: 13.5% alcohol / volume
Varietal: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot
pH: 3.49
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Valle del Maipo, Cajón Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Bottle Aging: One year of bottle aging before releasing
Winemaker: Felipe Uribe

SOILS:
Mix of Alluvial Soils from Maipo River with colluvial soils from the Andes Mountains, making it very rocky. This is extremely important for roots to grow deep and secure to ensure a long life for the vines.

CLIMATE:
Towards the end of the season, the grapes ripe slowly and balanced. The altitude allows for fresher climate (average of 39.2ºF) than the lower parts of the valley. Also, the diurnal range is more ample, allowing the plants to have some resting every day.

HARVEST & VINIFICATION:
Harvest was the third and fourth week of March. The grapes are hand selected at the winery and fermentation happens in Concrete vats. Fermentation occurs naturally with native yeast only. The pump overs are very gentle and determined by daily tastings.

AGING AND STORAGE:
Aged in large Austrian wooden vats (foudre) that hold 3,000 liters of wine. The aging time is determined by tasting – in this case, it was 10 months.

Bold wine Style logoVitrea-bottleAndes Plateau
Vitrea Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

Elegant wine with red fruits, graphite and spices. The palate shows freshness, intensity and deepness. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Analysis: 13.5% alcohol / volume
Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Merlot
pH: 3.59
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Maipo Valley, Cajón del Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Winemaker: Felipe Uribe

SOILS:
Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.

CLIMATE:
While growing, the temperatures are lower, allowing the wines to achieve lower alcohol levels, lower pH and higher acidity.

HARVEST AND VINIFICATION:
The grapes are tasted and selected carefully. An early hand-harvest allowed the wines to achieve freshness and acidity. The winery uses pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, white the Syrah, the Merlot and the Cabernet Franc are fermented in open tanks to facilitate “pigéage” (punch-down or tamping with feet). This process is an essential part of their wine production. They limit the minimum of their pump-over process and taste their wines daily until they get their desired results.

AGING AND STORAGE:
The wines are aged for 15 months in neutral oak barrels. Additionally, they are aged in an un-toasted French oak foudre (large wooden vat holding 3000 liters of wine). Afterwards, the wine is stored for 6 months before being released to the market.

Valle del Maipo_Chile

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

© Information and photos from Andes Plateau – All Rights Reserved. 

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Intacto Gran Reserva Carménère

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Streak and Brie SandwichSteak and Brie Sandwich with Chimichurri

INGREDIENTS:

  • 1 pound flank steak
  • 2 tablespoons packed light-brown sugar
  • kosher salt and freshly ground pepper
  • 1 ½ cups packed baby arugula, plus more for serving
  • ¾ cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons red-wine vinegar
  • 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
  • 1 baguette (20-24 inches), halved lengthwise
  • 6 ounces brie, thinly sliced

DIRECTIONS:

  1. Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, ¼ teaspoon salt, and brine.
  2. Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice ¼ inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

© Recipe courtesy of Martha Stewart.

MARCH WINE CLUB:

Bold wine Style logoIntacto-Gran-Reserve-CarmenereIntacto
Gran Reserva Carménère
Rapel Valley, Chile

BOLD WINE STYLE

This full-bodied Carménère has intense aromas of cassis, red berries and a touch of green pepper. The palate shows good integration of soft tannins and flavors, with a supple, long finish. 

Varietal: Carménère
Analysis: 14% alcohol / volume
Denominación de Origen (DO): Rapel Valley, Chile
Aging: Aged in French oak barrels for 10 to 12 months
Winemaker: Felipe Uribe
Serving Recommendation: Brie cheese, slow cooked meat dishes and stuffed pasta

Climate Conditions:
A Mediterranean climate with cold winters and average rainfalls. Summer with medium high temperatures of 86ºF in the day and 48.2ºF during the night, which enables a slow ripeness of the grapes.

Soil:
Vineyards are located about 1476 feet above sea level, at the foothills of the Andes Mountains. The vines are planted in loam soils, containing similar portions of sand, clay and lime at the first 11 inches, followed by stones with an outstanding drainage.

Vinification:
Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 80.6ºF-84.2ºF for a deeper color and better structure. Smooth pump overs happen once a day at the winemaker’s discretion. Post-fermentative maceration for 2 weeks. Then the wine is separated from its lees and malolactic fermentation ensues.

Finning and Filtration:
Cold stabilization occurs naturally in the winery thanks to the cold temperature during the winter season.

ABOUT THE WINEMAKER:
Winemaker Felipe UribeFelipe Uribe: After studying Agriculture and working for two years in San Pedro Vineyards (Chile) he studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology. He returned back to Chile and worked as winemaker assistant at Santa Helena Vineyard.

Looking for new challenges, Felipe went to California and worked for La Crema Winery in Sonoma Valley. He once again returned to Chile, as winemaker assistant for De Martino Vineyard and then Chief Winemaker for Miravalle Vineyard, which is located on the upper part of the Cachapoal Valley.

Felipe also worked as head Enologist at William Fevre Vineyard (Maipo Valley) where he received the award for the “Most Innovative Wine in Chile 2012” by El Mercurio (most important newspaper in Chile) and “Revelation Wine of 2012” by Descorchados (famous wine guide in Chile).

ABOUT THE WINERY:

Founded in 2013 by Felipe Uribe, Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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Maite Chardonnay

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Sea BassEasy Baked Chilean Sea Bass

INGREDIENTS:

  • For the Fish:
    • olive oil, for the pan
    • 4 Chilean sea bass fillets (about 6 ounces each)
    • kosher salt, to taste
    • black pepper, to taste
    • creole seasoning (or seasoned salt), to taste
  • For the Lemon Buerre Blanc:
    • ¼ cup dry white wine
    • 1 ½ tablespoons white wine vinegar
    • 1 ½ tablespoons minced shallots
    • 1 tablespoon lemon juice, or more to taste
    • 1 teaspoon lemon zest
    • 1 tablespoon heavy cream
    • 6 tablespoons cold butter, cut into 1-inch pieces
    • lemon wedges, for garnish

DIRECTIONS:

  1. Gather the ingredients.
  2. Preheat the oven to 425°F. Oil a broiler pan and rack or baking pan with olive oil.
  3. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
  4. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
  5. Bake the fish fillets at 425°F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145°F on an instant-read thermometer inserted into the center of a fillet.
  6. While the fish is baking, prepare the lemon buerre blanc sauce.
  7. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
  8. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
  9. Add the lemon juice, zest, and heavy cream.
  10. Remove the pan from the heat and whisk in 1 piece of the butter.
  11. Set it back over low heat and continue whisking until the butter has almost melted.
  12. Continue with the remaining pieces of butter until all are incorporated.
  13. Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80°F but no hotter than about 135°F—until serving time.
  14. Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc. Enjoy.

© Recipe courtesy of The Spruce Eats.

MARCH WINE CLUB:

Silky styleMaite-Chardonnay-bottleMaite
Chardonnay
Maule Valley, Chile

SILKY WINE STYLE

Located in the foothills of the Andes Mountains, the vineyard faces soft winds that maintain temperatures lower than the central valley. This is very important, since it helps to maintain good pH and high acidity levels in the wine. Aged 5-6 months in barrels, depending on the year’s specific harvest conditions. The wine remains at least 2 months in bottle before release.

Varietal: Chardonnay
Analysis: 13.9% alcohol / volume
pH: 3.13
Residual Sugar: 1.91
Total Acidity: 6
Appellation: San Clemente, Maule Valley, Chile
Winemaker: Felipe Uribe
Vineyard Yield: 1.8 kg/plant
Planted Area: 3 hectares
Soils: Volcanic origin which high levels of clay, which is great for this specific variety

Climate: 
Located at the Andes Mountain feet, the vineyard usually faces soft winds that maintain temperatures lower than the central valley (approximately 35.6ºF). In order to protect them from the sun direct exposure, the winery keeps the leaves on the grape cluster.

Vinification Process:
The grapes are whole cluster pressed, completely oxidative without the use of sulfur dioxide. The process considers all the wine lees, giving the wine a deep and profound mouth. The winery uses natural yeast and this is no chemical intervention in the winemaking process, just a touch of sulfurous before bottling.

Aging and Storage:
5-6 months in barrels, depending on the specific year harvest conditions. The wine remains at least 2 months in bottle before release.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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