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Wine Reviews: Odfjell > Aliara

Aliara 2005

Aliara 2004

Aliara 2003

Aliara 2005

"In the age of the sail ships, safe and healthy provisions were crucial for the success of the adventure. A liara was a tin cup measurement for the crew's daily ration of wine. Our aliara is made in small and precious quantities as a tribute to this tradition"

Winemaker's Tasting Notes:
Invitingly deep violet in color, the nose reveals a bounty of fruits such as blueberries, cherries, strawberries and raspberries, together with notes of bitter chocolate, butterscotch, peaches, ink, fresh mushrooms and oak.
The palate is generous and balanced, filled with firm, ripe, velvety tannins, a touch of cocoa and a long finish. Classic.

Variety
Vintage
Composition
Blend
2005
45% Carignan
22% Malbec
22% Syrah
11% Cabernet Sauvignon
VINEYARDS
Maule, Lontué, Maipo and Colchagua Valleys.
Climate and Soil Maule Valley (36º 08’41’’ S) 175m above sea level. The soil is deep red clay loam.
The valley has high temperatures which are cooled down by breezes from the Pacific
Ocean.
Lontue Valley (35º 08’01’’S) 241m above sea level. Mild climate with a dry season of
six months duration. The annual rainfall is 720mm concentrated between April and
September. Loamy soil, lacking in fertility, with a deep bed of river stones, which
ensures excellent drainage.
Handling Elimination of shoots during spring, removal of interior leaves after set and three
selections of the best grape clusters, the first after set, the second on veraison and
the last one before harvest. The grapes were hand-picked.
HARVEST
Harvest date End of March through mid April 2005
Harvest Brix 24º to 26.0ºBrix
Growing season During spring (Oct/Nov) there was some soft rain. During flowering period, the
temperature was lower than the historic average. The period from summer until vintage
was hot and dry.
WINEMAKING
The grapes were hand-picked using 15 kg trays and 400kg bins. Were not crushed on
reception to the winery; the clusters were only de-stemmed.
The whole berries had five to six days of cold maceration at 14°C prior to fermentation
and 15 to 20 days of maceration at 25ºC after fermentation.
Selected were used during the fermentation, which took place in small tanks from
1,000 Lts (T bins) to 10,000 Lts.
Spontaneous malolactic fermentation took place in barrels.
Aging 24 Months in new French Oak.
Bottling Unfined and unfiltered
Bottled in September 2007
WINEMAKER’S TASTING NOTES
Invitingly deep violet in color, the nose reveals a bounty of fruits such as blueberries,
cherries, strawberries and raspberries, together with notes of bitter chocolate, butterscotch,
peaches, ink, fresh mushrooms and oak.
The palate is generous and balanced, filled with firm, ripe, velvety tannins, a touch of
cocoa and a long finish. Classic.

Aliara 2004
"In the age of the sail ships, safe and healthy provisions were crucial for the success of the adventure. A liara was a tin cup measurement for the crew's daily ration of wine. Our aliara is made in small and precious quantities as a tribute to this tradition"

Winemaker's Tasting Notes:
Intense ruby red and purple in color, the 2004 blend of Aliara exuberates complexity and elegance. The nose, as always, is intricate and classic with aromas such as raspberry liqueur, toffee, fresh mushrooms, vanilla, chocolate, and liquorice.
The palate is full, juicy and long with abundant, silky tannins and notes of dark fruits, bitter chocolate and tobacco.

Variety
Vintage
Composition
Blend
2004
50% Carmenère
25% Cabernet Sauvignon
13% Carignan
12% Malbec
VINEYARDS
Cabernet Sauvignon and Carmenère: 100% from Colchagua Valley
Carignan: 100% from Maule Valley
Malbec: 100% from Lontué Valley
Age 10 to 100 years.
Handling Selection of the best shoots during spring and removal of interior leaves of the vines.
Selection of the best grape clusters twice; once during veraison and again before harvest
to remove all of the defective clusters. The grapes were hand-picked.
HARVEST
Harvest date Mid of March through mid of April
Harvest Brix 24º to 25.5ºBrix
Growing season The climate conditions were common in all the valleys where these grapes originate
from. The winter was cold and rainy. The cold weather extended to mid-spring.
Then the weather changed to dry and hot days, ensuring the optimum maturity of
the grapes.
WINEMAKING
The grapes were hand-picked using 15 kg tray and 400kg bins. Were not crushed on
reception to the winery; the clusters were only de-stemmed.
The whole berries had five to six days of cold maceration at 14°C prior to fermentation
and 15 to 20 days of maceration at 25ºC after fermentation.
Selected and native wild yeasts were used during the fermentation, which took place
in small tanks from 7,500 Lts to 10,000 Lts.
Spontaneous malolactic fermentation took place in barrels or tanks.
Aging Between 16 to 18 Months
60% new French oak
40% used oak (second year)
Bottling Unfinned and unfiltered
Bottled in end December 2005
Bottle aged over 18 months before release.
WINEMAKER’S TASTING NOTES
Intense ruby red and purple in color, the 2004 blend of Aliara exuberates complexity
and elegance. The nose, as always, is intricate and classic with aromas such as raspberry
liqueur, toffee, fresh mushrooms, vanilla, chocolate, and liquorice.
The palate is full, juicy and long with abundant, silky tannins and notes of dark
fruits, bitter chocolate and tobacco.

Aliara 2003

"In the age of the sail ships, safe and healthy provisions were crucial for the success of the adventure. A liara was a tin cup measurement for the crew's daily ration of wine. Our aliara is made in small and precious quantities as a tribute to this tradition"

Winemaker's Tasting Notes:
An inviting deep purple color. The nose is elegant and complex, with plenty of fruit aromas, both deep and concentrated. Blueberry and blackberry are present, as well as white fruits such as apricot. A slight touch of vanilla, chocolate and oak lingers from aging in barrels. Everything is well integrated and harmonic. The palate is full bodied and long, finishing with ripe tannins and dark fruit flavors. The acidity gives a final touch of freshness.

Variety
Vintage
Composition
Blend
2003
54% Carmenère
30% Cabernet Sauvignon
7% Cabernet Franc
5% Carignan
4% Malbec
VINEYARDS
Maule, Colchagua and Curico Valleys.
Age 8 to 100 years.
Handling Elimination of shoots during spring, removal of interior leaves after set and two selections
of the best grape clusters, one during veraison and the other before harvest
to ensure uniform maturity. The grapes were hand-picked.
HARVEST
Harvest date End of March through mid May 2003
Harvest Brix 24º to 26.5ºBrix
Growing season Exceptional growing season with a rainy winter, a warm spring and abundant sun
from set to maturity.
Warm and dry summer until late in the harvest, which permitted us to wait for optimum
maturity.
WINEMAKING
The grapes were hand-picked using 400kg bins and were not crushed on reception
to the winery; the clusters were only de-stemmed.
The whole berries had four to five days of cold maceration at 14°C prior to fermentation
and 12 to 15 days of maceration at 25ºC after fermentation.
Selected and native wild yeasts were used during the fermentation, which took place
in small tanks from 1000 Lts (T bins) to 10,000 Lts
Spontaneous malolactic fermentation took place in barrels or tanks.
Aging Between 20 and 24 Months in new French and American Oak.
Bottling Unfined and unfiltered
Bottled in October 2005
Bottle aged over 18 months before release.
WINEMAKER’S TASTING NOTES
An inviting deep purple color. The nose is elegant and complex, with plenty of fruit
aromas, both deep and concentrated. Blueberry and blackberry are present, as well as
white fruits such as apricot. A slight touch of vanilla, chocolate and oak lingers from
aging in barrels. Everything is well integrated and harmonic. The palate is full bodied
and long, finishing with ripe tannins and dark fruit flavors. The acidity gives a final
touch of freshness.

South American Wines - An Independent Guide to the some of the Best Wines from Peru, Argentina & Chile.