Tormenta Cabernet Sauvignon 2006 - wine produced from organically grown grapes...

Grape varieties: 100% Cabernet Sauvignon

Date grapes picked: The third week of April 2006

Vinification:

• Number of days of skin contact: 19days

• Number of days of fermentation: 8 days

• Type of fermentation: Alcoholic and malolactic

• Fermentation temperature: 26ºC

Length and type of ageing:

• Aged for 5months in American and French oak.

• Month wine was bottled: December 2006

Technical data:

• Alcohol level: 14 %

• pH: 3.72

• Acid level: 4.8 grs./l (as tartaric)

Approximate lifespan in a proper cellar: 3-5 years

Formats available: 75 cl

Tasting notes: Intense ruby color with the spicy, liquorice and blackcurrant aromas characteristic of the grape variety. The wine has a firm backbone with smooth, tightly knit fruit and tannins and long elegant aftertaste.

Serving suggestions: The perfect accompaniment to all meat dishes especially game and barbecued or grilled meats.

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Tormenta Cabernet Sauvignon 2005 - wine produced from organically grown grapes...

Grape varieties: 100% Cabernet Sauvignon

Date grapes picked: The third week of April 2005

Vinification:

• Number of days of skin contact: 21 days

• Number of days of fermentation: 7 days

• Type of fermentation: Alcoholic and malolactic

• Fermentation temperature: 28ºC

Length and type of ageing:

• Aged for 6 months in American and French oak.

• Month wine was bottled: December 2005

Technical data:

• Alcohol level: 13.6%

• pH: 3.7

• Acid level: 4.6 grs./l (as tartaric)

Approximate lifespan in a proper cellar: 3-5 years

Formats available: 75 cl

Tasting notes: Intense ruby color with the spicy, liquorice and blackcurrant aromas characteristic of the grape variety. The wine has a firm backbone with smooth, tightly knit fruit and tannins and long elegant aftertaste.

Serving suggestions: The perfect accompaniment to all meat dishes especially game and barbecued or grilled meats.

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Tormenta Viognier 2006

Grape varieties: 100% Viognier

Date grapes picked: Viognier (The second week march 2006)

Vinification:

• Number of days of skin contact: 1 month

• Number of days of fermentation: 21 days

• Type of fermentation: Alcoholic

• Fermentation temperature: 18ºC

Length and type of aging:

• No oak ageing.

• Month wine was bottled: September 2006

Technical data:

• Alcohol level: 14.0%

• pH: 3.03

• Acid level: 6.51 grs./l (as tartaric)

Approximate lifespan in a proper cellar: 2 years

Formats available: 75 cl

Tasting notes: Born, like the storm under the clouds and the wind of the southern continent, this white wine is the fruit born of untouched, uncontamined nature. It is produced in Chile's Central Valley, using Viognier grapes, wich are cultivated according to the demanding methods of organic agriculture and receive special care.

Tormenta is a great wine, made from organically grown grapes. Its excellent qualities are verified by its IMO certification which proves that the grapes come from a herbicide, insecticide and inorganic fertilizer-free vineyard an that the wine is produced using totally traditional methods.

Aged for 1 month in oak.

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SANTA DIGNA “RESERVE” SHIRAZ 2005

Grape varieties: 90% Syrah, 10% Cabernet Sauvignon

Date grapes picked:

• Syrah (Fourth week of March 2005)

• Cabernet Sauvignon (First week April 2005 onwards)

Vinification:

• Number of days of skin contact: 1 month

• Number of days of fermentation: 7 days

• Type of fermentation: Alcoholic and malolactic

• Fermentation temperature: 28ºC

Length and type of aging:

• Aged for 6 months in French oak (20% new oak)

• Month wine was bottled: July 2006

Technical data:

• Alcohol level: 14%

• pH: 3,7

• Acid level: 4.98 grs./l (tartárico)

Winemaker's comments: Since reaching Chile in 1979, we have conducted some interesting viticultural experiments with different grape varieties. One of these, Shiraz, did not appear to really thrive in Curicó so after a few years we tried planting it in Linares, 140 km further south. There, growing in poor, well-drained soils, Shiraz provides low-yield but excellent harvests. Enjoy its intense, purple colour and its aroma with hints of small black fruits, violet
and redcurrant.

Serving suggestions: The perfect accompaniment for pasta and seasoned sauces, roasted and grilled meats, and exotic dishes. Serve at 17º.

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Santa Digna Merlot 2006

Grape varieties: 100% Merlot

Date grapes picked: Merlot (Second week of March 2006 onwards)

Vinification:

• Number of days of skin contact: 21 days

• Number of days of fermentation: 7 days

• Type of fermentation: Alcoholic and Malolactic

• Fermentation temperature: 28ºC

Length and type of aging:

• Aged for 6 months in American oak (2% new oak)

• Month wine was bottled: November 2006

Technical data:

• Alcohol level: 14%

• pH: 3,63

• Acid level: 5.08 g/l (as tartaric)

Approximate lifespan in a proper cellar: 5-7 years

Formats available: 75 cl

Winemaker's comments: Merlot is definitely a grape variety that has adapted to Chile with great success. Following several years of experimentation, we decided to introduce plantations into several climates, from the torrid coastal strip to the coolest of areas, Río Claro. By blending these diferent origins we obtain a Merlot with great aromatic intensity, plum and blackberry jam mixed with spicy hints of vanilla and liquorice. A very attractive and elegant palate, enriched with toasted notes acquired through its oak ageing and a long aftertaste with lingering spices.

Serving suggestions: A fine accompaniment to pulses, white meats and even backed, grilled or fried fish such as conger eel or Chilean reineta.

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Santa Digna Cabernet Sauvignon 2003

Grape varieties: Cabernet Sauvignon

Date grapes picked: Cabernet Sauvignon (Second week of March 2003 onwards)

Vinification:

• Number of days of skin contact: 21 days

• Number of days of fermentation: 7 days

• Type of fermentation: Alcoholic and malolactic

• Fermentation temperature: 28ºC

Length and type of aging:

• Aged for 6 months in American and French oak (20% new oak)

• Month wine was bottled: March 2004

Technical data:

• Alcohol level: 13.8%

• pH: 3.7

• Acid level: 4.6 grs./l (as tartaric)

Approximate lifespan in a proper cellar: 5-7 years

Formats available: 37.5 cl/ 75 cl

Tasting notes: This wine is a clear ruby color with the spicy, liquorice and blackcurrant aromas characteristic of the grape variety. The wine has a firm backbone with smooth, tightlyknit fruit and tannins and long elegant aftertaste.

Serving suggestions: The perfect accompaniment to all meat dishes especially game and barbecued or grilled meats.

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Santa Digna Carmenère 2006

Grape varieties: 85% Carmenère, 15% Cabernet Sauvignon

Date grapes picked:

• Carmenère (Third week of April 2006 onwards)

• Cabernet Sauvignon (Second week of March 2006 onwards)

Vinification:

• Number of days of skin contact: 1 month

• Number of days of fermentation: 7 days

• Type of fermentation: Alcoholic and malolactic

• Fermentation temperature: 28ºC

Length and type of aging:

• Aged for 6 months in Nevers oak (20% new oak)

• Month wine was bottled: May 2006

Technical data:

• Alcohol level: 14%

• pH: 3.7

• Acid level: 4.7 grs./l (as tartaric)

Approximate lifespan in a proper cellar: 5 - 7 years

Formats available: 75 cl

Tasting notes: After several years of experimentation, the moment has come for us to present our first ever wine made from the Carmenère variety, enhanced with a small percentage of Cabernet Sauvignon which adds structure and will give it a longer life. Savour is beautiful cherry colour and its fine aromas (blackberries, cassis), with balsamic notes (eucalyptus) that culminate in a delicious hint of mandarin. The palate is elegant, with sweet and fruity tannins that deliver nuances of leather and spices (liquorice, black pepper, clove). Its ageing in French oak has given it a pleasant toasty and vanilla backdrop.

Serving suggestions: Perfect with beef and veal, as well as with Chilean chicken stew. It rises well to every challenge, from fish (tasty conger chowder, the subject of an ode by Neruda!) to spicy sauces.

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Santa Digna Chardonnay 2006

Grape varieties: 100% Chardonnay

Date grapes picked:

• Chardonnay (Second week of March 2006 onwards)

Vinification:

• Number of days of fermentation: 21 days

• Type of fermentation: Alcoholic fermentation

• Fermentation temperature: 18ºC

Length and type of aging:

• 5% of its coupage was aged for 1 month in French oak of second year before bottling.

• Month wine was bottled: May 2006

Technical data:

• Alcohol level: 13%

• pH: 3.4

• Acid level: 5.2 grs./l (as tartaric)

Approximate lifespan in a proper cellar: 2 years

Formats available: 75 cl

Tasting notes: It displays a brilliant pale yellow color, with green hues. Its aroma offers a predominance of chardonnay varietal notes (mango, apricot), enhanced by vanilla and coconut nuances contributed by the oak. An excellent balance between density and acidity on the palate is followed by a very fruity aftertaste.

Winemaker's comments: This wine is the product of Chardonnay vineyards in the Río Claro area (Curicó), which enjoys a cooler climate than the Central Valley.

Serving suggestions: Serve at 10ºC .An ideal partner for backed fish dishes, as well as turkey or chicken in creamy sauces.

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Santa Digna Sauvignon Blanc 2006

Grape varieties: 100% Sauvignon Blanc

Date grapes picked:

• Sauvignon Blanc (Third week of March onwards)

Vinification:

• Number of days of skin contact: None

• Number of days of fermentation: 21 días

• Type of fermentation: Fermentación Alcohólica

• Fermentation temperature: 18 ºC

Length and type of aging:

• No oak ageing

• Month wine was bottled: July 2006

Technical data:

• Alcohol level: 13,5%

• pH: 2,92

• Acid level: 6.91 grs/l (tartárico)

Approximate lifespan in a proper cellar: 2 years

Formats available: 37, 5 cl/ 75 cl/ 18,75 cl

Tasting notes: A fresh, pale gold colour, with a blend of aromas reminiscent of ripe, tropical fruits, over underlying hints of apple and fennel. Silky on the palate with a good acid structure and prolonged finish.

Serving suggestions: Can be taken as an aperitif, or with fish, baked, broiled or served in mild sauces. Best served at 10ºC.

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Santa Digna "Reserva" Gewürztraminer 2006

Grape varieties: 85% Gewürztraminer, 15% Riesling

Date grapes picked:

• Gewürztraminer (First week of March 2006 onwards)

• Riesling (Second week of March 2006)

Vinification:

• Number of days of skin contact: None

• Number of days of fermentation: 21 days

• Type of fermentation: Alcoholic

• Fermentation temperature: 18ºC

Length and type of aging:

• Month wine was bottled: August 2006

Technical data:

• Alcohol level: 13.5%

• pH: 2.97

• Acid level: 7.65 grs./l (as tartaric)

Approximate lifespan in a proper cellar: 2 years

Formats available: 75 CL

Tasting notes: Lustrous yellow colour. Classic honey-and-flowers bouquet with suggestions of roses, jasmine and orange blossom. A fine, fullbodied wine, with the luscious, tropical fruit and perfumed character of the grape varieties balanced by a bite of acidity.

Serving suggestions: It is an ideal match for shellfish (particularly oysters) and most fish dishes. Serve at 7-9º.

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Santa Digna Cabernet Sauvignon Rosé 2006

Grape varieties: 100% Cabernet Sauvignon

Date grapes picked:

• Cabernet Sauvignon (Second week of April 2006 onwards)

Vinification:

• Number of days of skin contact: 1 day

• Number of days of fermentation: 21 days

• Type of fermentation: Alcoholic

• Fermentation temperature: 18º C

Length and type of aging:

• Month wine was bottled: May 2006

Technical data:

• Alcohol level: 13.5%

• pH: 2,8

• Acid level: 8 grs./l (as tartaric)

Approximate lifespan in a proper cellar: 2 years

Formats available: 37,5 cl./ 75 cl.

Tasting notes: A beautiful pale cherry colour. The aroma is concentrated and powerful, reminiscent of plums and strawberries over a background of grapefruit. A full-flavoured wine with a delicate fruity acidity and outstanding floral flavours (reminiscent of violet and orange blossom). The aftertaste is long and smooth, with excellent balance.

Serving suggestions: Excellent as an aperitif or cured meat (e.g.ham, sausages and salami), and many pasta and vegetable dishes. Superb with oriental food. Serve at 8 - 10ºC.

2001 Miguel Torres Manso de Velasco
Cabernet Sauvignon, Curicó Valley


Tight at first, with almost confounding aromas of tar, black plum and herbs. Airing, however, turns it plush, with a heavy dose of fine tannins pushing powerful plum and cassis. A baby now, as is evident by how the finish goes from short to lengthy in no time. A real bruiser from Torres’ Chilean outpost. Hold through 2007. Imported by Five Star Fine Products.

2000 Miguel Torres Conde de Superunda
Red Blend, Curicó Valley



A new blend of Cabernet Sauvignon, Carmenère, Monastrell and Tempranillo, which alone makes it unique for Chile. The nose delivers a blast of menthol and the color is downright huge. Very plump and fruity, with a softness that serves it well. A real mouthful that’s not overpowering but still packs punch.