Rapel

Carménère of the highest order from one of the most exciting producers in Chile. The nose is complex and inviting, with aromas of crunchy redcurrant, clove (pointing to 12 months in French oak) and black pepper. The palate is a awash with red fruit – no surprise to learn Cristóbal included 7% Tempranillo in the final blend – and is at once round and generous, yet mineral, with mouth-watering acidity.
This has all the attributes to improve over the next five years but holds huge appeal now, on a downright autumnal afternoon in August 2017.
Will Heslop, Buyer. Berry Bros. & Rudd

There are several reasons why sommeliers and critics are so excited about Itata, a coastal region some 400km south of Santiago. For one thing, Itata boats a wealth of old bush vines – in this case Cinsault owned by the venerable Don Candelario Hinojosa but leased long-term to Koyle. The cool climate and rocky soils (decomposed granite with pockets of quartz) impart a crystalline character to the best of the region’s wines.
Don Cande Cinsault is a case in point; the palate is as fresh and cleansing as a raspberry sorbet, with a hint of bay leaf on the finish. A bittersweet symphony with no lack of verve. Winemaker Cristóbal Undurraga opted to age half the 2015 cuvée in concrete eggs, which accounts for its mouth-caressing texture.
As marvellous an accompaniment to poached salmon as it is pork belly or a minute steak.
Will Heslop, Buyer. Berry Bros. & Rudd

A remarkably full-bodied and fruit expressive Cabernet Sauvignon, with masses of ripe blackcurrant and black cherry fruit, ably supported by spicy French oak notes. The fine, ripe tannins make this a very page-worthy wine.
Martin Hudson MW, Wine Buyer

A truly exciting wine from one of Chile’s most forward-thinking wineries, this is a blend of Monastrell, Garnacha, Cariñena and Syrah, grown on a hillside vineyard in Los Lingues. The soil here is (volcanic) decomposed basalt. Cerro Basalto is flamboyant – with heady aromas including fresh raspberries, dried herbs and black olives – yet well-defined. It is partially aged in concrete eggs, something of a speciality for Koyle. Try it with well-seasoned meat or any vegetarian dishes.
Will Heslop, Buyer. Berry Bros. & Rudd