Rubus Proprietary Red Blend Australia 2014

Rubus Proprietary Red is made from 90% Garnacha and 10% Syrah

Tasting Notes: This blend of red varietals combine to produce a flavorsome wine rich in blackberry and plum fruits. Aromas of subtle spices, berry and fruitcake.

The Grenaches represent 90% of the final blend. From all the Grenaches, more than 70% is represented by Garnacha Tinta, from 35 year old vines planted on very small plots using the goblet (bush vine) pruning technique, where you can see the typicities of it, the survival spirit of the vine and everything is very artisanal. The remaining Grenache is a blend of Garnacha Peluda (Lledoner Pelut), Garnacha Tintorera and some loose Garnacha Blanca vines.
The Syrah, representing 10% of the final blend, is mostly planted in trellis with irrigation, all mechanized, but where its quality is not diminished since this foreign variety requires another form of viticulture, it needs more water and other cultivation techniques, producing aromatic wines with a lot of color, contributing what the Grenache may lack.

Located in a mountainous area called SistemaI Ibérico, in an area with great geographical interest, undulating soils, and with a maximum altitude close to 1000 masl, characterized on stony, loose and nutrient-poor soils. Being heterogeneous soils in their entirety, but intended for this assembly, 80% of vineyards located at an altitude higher than 800 meters above sea level, planted in goblet (bush vine) with 60% of vines over 50 years old.

We can find these types of soils:
- Gravel, composed of pebbles and boulders, coming from alluvium, with good drainage giving intense, structured and fleshy wines.
- Red Slates, with low fertility and where they hardly retain rainwater, giving subtle, fine and elegant wines.
- Slates gray, darker in color, retain the heat of the day and expel it at night, resulting in high-grade grapes and low yields, with structured wines and mineral notes.
- Marl or marlstone, Composed of limestones and clays, deep soils, giving wines with body, warm, powerful and aromatic.
- In addition to areas with clay, sandy and limestone soils.

Vinification is carried out separately, using different strains of Saccharomyces yeasts, but also non-Saccharomyces strains for sugar consumption and that do not produce ethanol. We look for strains of yeast that provide primary aromas in the less old grenache, in the old we look for strains that provide polysaccharides from their cell walls and that produce glycerol. For the Syrah, vinifications are made at a lower temperature to favor primary and secondary aromas, but with successive delestages (racking) to obtain color; and once the alcoholic fermentation is finished, we make a first blending based on the correction of the acidity, so that later the malolactic fermentation takes place and once finished we decide on a final blend before the brief ageing in French oak of part of the blend, the part that we want to round by the contribution of tannin from the oak that will polymerize with the tannin of the grape.

Pairs with grilled meats, lamb, duck or barbecue pork

Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc

Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.

The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.

Review:

Tasted out of barrel and a blend of 60% Merlot and 40% Cabernet Franc, the 2014 Valery offers lots of leafy herbs, tobacco leaf, black cherries and a touch of dark chocolate in an elegant, focused, fresh style. The estate's Right Bank-styled release, it too should drink nicely in its youth, yet also evolve for 10-15 years. - Wine Advocate 91-93 Points

Casir dos Santos Gran Corte Red Blend  is made from 80% Malbec and 20% Cabernet Sauvignon

Presents an intense red color with glints of bordeaux. Great aromatic intensity. It expresses red ripe fruits and vanilla. In the mouth it´s balance, with round and sweet tannins, rich and persistent.

Coming from a sustainable 50-year old plot, grapes are crushed, destemmed and go through pre-fermentative maceration at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of maceration with must. At this point we blend the varietals for them to be aged together in French oak barrels for 12 months, Malolactic fermentation in contact with fine lees.

Pairs with Red meet, pasta, lamb, cheese.

Review:

"The 2014 Gran Corte is a blend of 80% Malbec and 20% Cabernet Sauvignon from Maipú that fermented separately before being blended and put in barrel to mature for 12 months after malolactic in contact with the lees. It's a classical well-oaked and generous red, with plenty of ripe fruit, smoke and spices and a full-bodied palate with abundant, slightly astringent tannins in the style of the late 1990s. For fans of the style. It was bottled in December 2016. 6,000 bottles produced. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #237, June 2018), 90 pts

Principal Memorias Red Blend is made from 63% Cabernet Sauvignon, 22% Syrah, 15% Petit Verdot.

The image on the label represents the "spiral of life", a symbol that is found in all major ancient civilizations that represents the cycle of life and the everlasting evolution.
Memorias is a Cabernet Sauvignon-based blend that includes Petit Verdot and Syrah, which was carefully crafted to achieve a perfect balance. It stands out for its great structure with soft and round tannins that will allow a complex evolution in the bottle.

Denomination of Origin: Maipo Andes Valley
63% Cabernet Sauvignon, 22% Syrah and 15% Petit Verdot.
Vineyard altitude: 780 meters above sea level.
Soil: Alluvial/colluvial origin, clay loam.
Climate: Sub humid Mediterranean with huge influence of the Andes Mountain.

pH: 3.57
Total Acidity: 5.94 g/L
RS: 2.0 g/L

Review:

- Descorchados (November 2017, 93 pts

"Gonzalo Guzman Cassanello collaborated on El Principal's wines with Patrick Léon, the longtime managing director of Bordeaux's Chateau Mouton-Rothschild, who first came to Chile in the 1990s to work on Almaviva. In the ripe 2014 vintage, they blended a relatively high proportion of syrah and petit verdot (22 and 15 percent, respectively) with cabernet sauvignon, creating an intriguing take on Pirque. Its flavors hint at ripe strawberries and darker notes of wild blackberries, the sweetness of that fruit held in a clean, light and delicate frame."
- Wine & Spirits Magazine (June 2019), 93 pts

Siegel Ketran Red Blend is made from 35% Syrah, 30% Petit Verdot, 25% Carmenere, 10% Cabernet Franc

Ketran is coming from the Mapuche Language and it means "plowed earth". In fact, Earth was plowed by fire from the volcanic acitivity. Ketran is a tribute to the volcanic soils that gave birth to the fantastic terroir of Los Lingues, located at the foothills of the “Cordillera de los Andes".

The wine is clean and bright in color.
The wine displays a very aromatic and elegant nose of ripe black fruit, prune and dried fig.
The mouthfeel is smooth and the length to the finish is quite exceptionnal, with sweet and fleshy tannins, balanced by a perfectly integrated acidity which gives the wine some freshness and emphasizes the presence of fruit and its ability to age.

Coming from the volcanic soils of Los Lingues, at the foothills of the Andes mountain.
The wine went through ML fermentation, it was then aged 24 months in French Oak barrels. 
The wine has been slightly filtered before bottling.

Review:

"2014 is the second release of Siegel's top red wine, made from a four-way cuvée of Syrah, Petit Verdot, Carmenère and Cabernet Franc. Plush, spicy and smoothly oaked, with some tannic backbone and a glossy finish. Needs time. 2021-30"
- Tim Atkin MW (Chile 2019 Special Report), 94 pts

Laird Jillians Red Blend  is made from 65% Cabernet Sauvignon, 18% Syrah, 10% Merlot, 5% Malbec and 2% Petit Verdot

21 months in 75% French Oak and 25% American Oak (40% new and 60% neutral)

Vineyard: Cabernet Sauvignon (60% Mast Ranch + 40% Linda Vista Ranch), Syrah (100% Eagle Vines Ranch), Merlot (100% Big Ranch), Malbec (100% Flat Rock Ranch) and Petit Verdot (100% Flat Rock Ranch).
Appellation: Napa Valley

Our family has been proudly growing grapes in Napa Valley for two generations; this unique fusion of four varietals honors the youngest member of the third generation in our farming family, our daughter Jillian. This Left Bank Bordeaux-style blend with a twist of Rhone is structured, but easy to drink. Jillian’s is the only blend we make and it’s our most popular red wine.

Tasting Notes: Complex and precocious just like the real Jillian. Its deep, ruby red appearance accompanied by viscous legs leads the way to a seductive bouquet of toasted oak, lavender and ripe strawberries. A medium bodied palate, with delicate tannins and acidity, leads the way to tart dusty cherries and boysenberries that dance across your palate, while flavors of clove, vanilla and blueberry custard unfold on the finish.

Review:

"A ripe and lush style, with waves of cassis, plum sauce and açaí berry rolling through, coated with mocha and sweet spice notes and leading to a very polished finish. For the hedonist crowd. Cabernet Sauvignon, Syrah, Merlot, Malbec and Petit Verdot. Drink now through 2024. Tasted twice, with consistent notes. - James Molesworth"
- Wine Spectator Insider (December 24th 2019), 92 Points