AUMA 2013, Koyle

15-18 °C
14,5 %
Små fade
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    AUMA 2013, Koyle

    Lavet på 33 % Malbec, 25 % Cabernet Sauvignon, 21 % Carmenere, 14 % Syrah and 7 % Petite Verdot fra de bedste parceller af lavtydende og tætbeplantede vinmarker i Los Lingues i Alto Colchagua ved foden af Andes. 
    Vinificeret og lagret 24 måneder på små fade og derefter blandet og omstukket til cement-æg, hvor vinen er lagret 9 måneder.

    Intens, koncentreret og kompleks næse med elemter af mørke bær, tørret frugt, blomster, urter og mineralitet. Stor i munden med fløjlsagtig fylde og silkebløde tanniner. Meget lang og kompleks eftersmag.

    Velegnet til det bedste kød - uanset om det er okse, lam eller vildt. Servér gerne en tæt sauce til.

  • Producenten
    Undurraga familien har lavet vin gennem 6 generationer i Chile siden 1885.

    Efter familien Undurragas salg af Vina Undurraga i 2006 ville de lave vine med hjertet under navnet Koyle, der er navnet på en velduftende blomst der vokser i bjergene.

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    93 p. Wine Advocate

    The top of the range is the 2013 Auma, a red blend that changes with the vintage. 2012 was too warm, and they didn't produce Auma. In the cooler 2013, it was Carménère (51%), Cabernet Sauvignon (28%), Malbec (9%), Petit Verdot (7%), Cabernet Franc (6%) and Merlot (3%) from the estate vineyards at 500 to 550 meters altitude on clay and basalt soils. The full clusters fermented in rotating 600-liter oak barrels, and it aged in French barriques for two years after which the final blend was made and put to settle in egg-shaped cement vats for a further nine months. It's a serious Bordeaux blend, and they have removed the Syrah from the blend, looking for a more spicy and herbal expression of the grapes, a Los Lingues with a Bordeaux accent. The focus is always on getting fresh wines, and here they certainly achieved it. There are lots of cedar wood notes, hints of cigar ash and other balsamic notes, tobacco leaves and a very polished palate with ultra polished tannins. - Luis Gutierrez

    93 p. Wine Spectator (2010)

    Powerful and layered, with rich spiciness accenting the lush blackberry, dark plum and cherry pie flavors. Shows concentrated chocolate mousse accents midpalate, moving toward a vibrant finish that echoes with black olive, tar and licorice notes. - Kim Marcus

    92 p. The Wine Advocate (2010)

    The 2010 Auma is a new wine. Its name is a pun on the word alma (soul), where they’ve replaced the ‘l’ with the ‘u’ from Undurraga. The blend comes from “almost” dry-farmed grapes: they only provide enough water about twice a year to complement rainfall and keep water levels in the soil. The blend might change with the vintage, but it’s mainly Cabernet Sauvignon and Carmenere (making around 70% of the total) and the rest Syrah, aged for 24 months in French barriques and a further nine months in an egg-shaped cement vat with the fine lees. In those nine months, the fine lees had disappeared and Cristobal Undurraga reckons they were polymerized with the tannins, resulting in a silky texture. The wine has a floral and blue fruit nose, very showy, elegant and intense with slightly herbal and smoked meat aromas that have a bright character I think I’ve noticed before in other wines from cooler regions in Colchagua and Cachapoal. I think it represents well both its birthplace and its grapes. The palate reveals sophisticated tannins, good acidity and length. It’s polished, elegant and balanced, perhaps slightly international-styled, but very pleasant and really impressive. It is drinkable now, but should also keep well. Only 2,000 bottles were produced in 2010 for the first vintage. - Luis Gutierrez

    91 p. Wine Enthusiast (2010)

    This five-grape blend is ripe, smooth, loamy and rich on the nose, with aromas of pastry, syrupy berry and cassis. A flush, oaky palate has just enough acidity to maintain its poise, while creamy oak and vanilla flavors shadow mellow black plum and cassis. On the finish, oak hangs around and creates a coffee note. - Michael Schachner