Reds Taking America By Storm

BotalcuraAlways daring to try new things, Botalcura produces grapes in Chile’s cooler wine regions located in the west, close to the Pacific Ocean or in the east, near the Andes Mountains. Grapes grown in cooler sites ripen more slowly, which allows the tannins to mature fully while preserving their naturally higher acidity levels, so that the finished wines have better balance between alcohol and acidity.

One of the most distinctive characteristics of Botalcura wines is a slightly higher acidity level than other Chilean wines, so the freshness and velvety tannins captivate consumer’s palate. Viña Botalcura is the result of the passion of two men — one Chilean, one French, and both passionate about the small town of Botalcura and the wines they can make there. Chilean businessman Juan Fernando Waidele met French winemaker Philippe Debrus in 2000, and their fate was sealed. Waidele was seduced by the enchanting Maule Valley countryside and Debrus longed to return to the hands-on style of winemaking he learned as a young winemaker in France. They began their project in 2000 and vinified their first wine in 2002.


Gently crushed and de-stemmed. Pre-fermentation maceration for three days at 59?F (15?C). Primary fermentation in stainless steel fermenters at 77-82?F (25-28?C).

Appearance: Medium ruby red with dark violet hues.
Aromas: Integrated notes of vanilla and smoke, with expansive aromas of melon, violet, cherry, cocoa and spice.
Palate: Broad entry, straightforward and open on the middle palate, with fresh acidity supporting its juicy mouthfeel and moderate to full tannins with a long, persistent finish. Underlying wood flavors resonate. This reserve-style wine combines intense fruit flavours and spicy notes, with the barrel playing a supporting role. On the palate, the full, round structure complements the fruit characters initially perceived on the nose. This tannic, full-bodied Malbec can be cellared for up to six years.

For a spectacular food and wine pairing, serve this Malbec with grilled lamb or braised rabbit. It will also compliment stews, flavored cheeses and grilled meats.

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