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88 Points
Errazuriz 2010 Reserva Sauvignon Blanc
Fresh, crisp, varietally correct sauvignon blanc is one of the current strengths of Chile and this is a terrific example at a very good price. It has the citrus and gooseberry most sauvignon blanc lovers desire, as well as great acidity and a clean finish. Try it with chicken in oil fondue, with a lemon-herb dipping sauce.
89 Points
Errazuriz 2011 Wild Ferment Chardonnay
Sometimes the need for a delicious, rich, oaked Chardonnay calls. This one from Errazuriz is not only well-made, but interesting from its wild ferment. The nose shows oak, lees, melon, ripe peach, apple, pineapple and lemon with an interesting earthy undertone. The palate is full and rich with vanilla, caramel, peach, nectarine, lemon, complex lees and mineral notes, with a long finish.
88 Points
Cono Sur 2011 Pinot Noir
Sporting a new look, but still providing great value, Cono Sur's 2011 pinot noir showcases some pleasant fruit notes, with raspberry and cranberry leading the way. Clean compost and brush notes join in, too. Cherry and black fruit carry the palate, with mid-weight tannins and some edgy acidity. It is good on its own, but even better with food. Duck or salmon will really shine here.
90 Points
Errazuriz 2011 Single Vineyard Sauvignon Blanc
This is certainly a complex sauvignon blanc — in addition to the lemon and herbal notes, this wine brings flint and honey aromas. It is light-plus bodied and quite complex, with tropical fruit, honey and tangerine flavours working well with the core lemon and grassy notes. Enjoy with roast chicken.
86 Points
Cono Sur 2011 Bicycle Pinot Noir
Deep cherry, blueberry, smoke and espresso notes are quite expressive on the nose of this entry-level Chilean pinot. Light-plus bodied and fairly dry, the blueberry and cherry notes still come through in spades. Black tea and white pepper flavours are accentuated by light tannins and a lingering, charming smokiness. Another great value wine. This would be lovely with leftovers like turkey sandwiches.
86 Points
Concha Y Toro 2010 Frontera Sauvigon Blanc
A nicely restrained (i.e. not New Zealand-style) sauvignon blanc, this wine has fresh and clean aromas of citrus, melon, lemon drop and a little green apple as well. Not overly complex, there is a small problem with out of proportion acidity at first that manages to mellow out by the slightly creamy, roasted almond finish. Not a bad wine to keep on hand for a quick get-together.
87 Points
Tabali 2011 Reserva Sauvignon Blanc
There's a delicate herbal note running through the lemon, lime and grapefruit aromas on the attractive nose of this wine. On the palate of this light-bodied white, however, it is the citrus fruit that leads the charge, with green apple and herbal notes playing a more secondary role. This is a crisp, fresh white, with a slightly peppery finish. A workhorse sauv blanc if there ever was such a thing, it will play well with starters such as salad or green bean casserole.
87 Points
Concha Y Toro 2011 Frontera Cabernet Sauvignon
Bright red in colour, this wine has classic cabernet flavours of cherry, cassis, green pepper and spice. The flavours are bright, jammy and again-classic. It is perhaps a little stemmy or on the light side for fans of big cabernet, but this is a well-crafted, inexpensive wine.
89 Points
Ventisquero 2010 Yali Wetland Winemaker’s Selection Cabernet-Carmenère
Named after a native bird that protects the wetlands, this is a bold and spicy wine. The nose has notes of cassis, spice and berries, with more unique wet rock and medicinal tones. Judges enjoyed the savoury and smokey character on the palate, with hints of clove and plum. The dusty finish is soft and earthy.
89 Points
Estampa Estate 2010 Syrah-Cabernet Sauvignon
The nose of this syrah-cabernet sauvignon blend has a mixture of fruit, like cherry, blackberry and raspberyy and savoury tones of spice, anise, white pepper and espresso. There are even hints of aromatic violet. Old World in style, this wine is balanced and elegant. It has medium tannins and is concentrated. It's food-friendly texture would make it a great pair for beef or hard cheese, but this also has the potential to age five or more years.
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