Fermented and aged in clay amphorae, this cinsault comes from the top of a hill in Guariligüe, near the Itata coast. Winemaker Marcelo Retamal has been playing with early harvests in search of redder fruit flavor and greater tension in this wine and, in the cool 2016 season, he achieved his goal. This is serious cinsault, its tea-leaf and earth aromas finely integrated into a layer of tart red fruit. While that fruit is crisp and vibrant, the depths of flavor are profound. All in all, it’s a pleasure to drink, refreshing and charming.
95 Pts Wine & Spirits