Miguel Torres Conde de Superunda, Curico Valley, Chile

桃樂絲（智利）酒莊波濤伯爵干紅葡萄酒

點(diǎn)擊次數(shù)：9015

Smoky and lightly firm, but with a racy, dense core of linzer torte, crushed plum and boysenberry preserve character laced with anise, violet and fruitcake notes. Long and intense. Tempranillo, Cabernet Sauvignon, Monastrell and Carmenère. Drink now through 2012. 100 cases imported.??–JM??Region: Chile / Central Valley-Chile / Curicó / Curicó Valley Select to Add

Opens with mild green, minty aromas that suggest tobacco, Middle Eastern spice and basic black fruit. The palate seizes control with grabby tannins and monolithic but unwavering grape and black-fruit flavors. Hard and tannic especially on the finish, with lingering lemony oak. A blend of Cabernet Sauvignon, Carmenere, Monastrell and Tempranillo. ——M.S.(2/1/2011)—— 88

This has character, delivering powerful currant paste, braised fig and hoisin sauce flavors laced with notes of charcoal, tobacco and hot stone. Offers a strong graphite edge on the finish too, which has some toast to shed. Dense and powerful. Cabernet Sauvignon, Carmenère, Monastrell and Tempranillo. Best from 2011 through 2014. 100 cases imported.??–JM??Region: Chile / Central Valley-Chile / Curicó / Curicó Valley Select to Add

Opens oakier than the younger '05, with coffee, toffee and mocha aromas along with touches of olive and green tobacco. The wine has a full, robust, tannic feel and deep, sweet berry and cassis flavors. Huge, saturated and rocky due to the tannins, but really good. Cabernet Sauvignon, Carmenere, Monastrell and Tempranillo is the mix. ——M.S.(2/1/2011)—— 89

The 2003 Conde de Superunda is composed of 60% Tempranillo, 22% Cabernet Sauvignon, 15% Monastrell, and 3% Carmenere. There is very little Tempranillo and Monastrell planted in Chile but this wine makes a strong argument for further experimentation. It is opaque purple-colored with a brooding nose of pain grille, scorched earth, black cherry, and black raspberry. The wine is tight and backward on the palate needing 8-10 years to strut its best stuff. There are full, ripe tannins which are nicely integrated with the oak and the finish is long and pure. Only patient collectors need apply.Importer: Dreyfus Ashby & Co., Santa Cruz, CA; tel. (831) 440-9900