Antawara’s showpiece barrel selection is a blend of Cabernet Sauvignon, Syrah, Carmenere and Petit Verdot, all sourced at the foot of the Andes in Chile’s renowned Maipo Valley. Harvesting is done by hand in small cases with only the best bunches selected. Extended cold-soaking and fermentation at higher than normal temperatures with regular pumpovers is done to extract colour, flavours and tannins. The wine is eventually transferred to French oak barrels to age for 14 months, followed by extra bottle ageing.
This is very impressive. Ruby red with garnet hints, rich aromas reveal ripe cherries, cassis and strawberries, with smoky, toasted oak spice and vanilla. The palate is rich, rounded and full bodied, silky tannins supporting ripe red fruit and blueberries with integrated spice notes and a smooth, chocolately finish.
Serve up with a mature cheese platter or spiced stews such as brisket or goulash.
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