2014 Viñedos Alcohuaz, Grus, Elqui Valley, Chile
Critics reviews
Luis Gutirrez - 31/12/2015
Jancis Robinson - jancisrobinson.com, Nov 2016
About this WINE
Vinedos Alcohuaz
Alcohuaz is the name of the small village near the vineyard. Viñedos de Alcohuaz is a young project, the vines are 10 years old now and planted on granite and volcanic soils in the semi-arid environment of the Elqui Valley, some 500km north of Santiago. At 1800 - 2200m altitude, these vineyards are some of the highest in the world. The vineyard are farmed organically and biodynamically but currently the winery does not seek certification. Marcelo Retamal of de Martino fame is responsible for winemaking at this 18ha estate.
GRUS is a blend of Syrah, Grenache, Petite Sirah and Malbec, fermented in stone lagares and aged for 12 months in Nomblot concrete Eggs. The name GRUS comes from a constellation of stars - the crane bird.
RHU is a blend of Syrah, Grenache and Petite Sirah, fermented in stone lagares and aged in a mixture of concrete eggs and Stockinger foudres. The meaning of RHU is the portal to the spiritual world. This is a more structured wine than GRUS, brimming with volcanic power.
Other Varieties
There are over 200 different grape varieties used in modern wine making (from a total of over 1000). Most lesser known blends and varieties are traditional to specific parts of the world.
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Description
Such an exciting addition to the Berry Bros. & Rudd range, GRUS is made by the peerless Marcelo Retamal with Syrah (50 percent), Grenache, Malbec and Petite Sirah from Chile’s highest commercial vineyard – a compelling backstory to say the least, but it doesn’t prepare you for this wine’s sheer exuberance.
GRUS delivers a red-fruit hit equivalent to colliding face-first with a summer pudding (launched by a gourmet clown). Twelve months’ maturation in concrete eggs has contributed to its remarkably silky texture. The shape of a concrete egg means the wine inside is never stationary, so tannins and lees become better integrated. GRUS has an inherent tension all the same, which results from the acidity and minerality which streak from the front of the palate to the final seconds of its long, slightly saline finish.
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