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Wine Reviews: Odfjell > Armador

Armador Cabernet Sauvignon 2005

Armador Merlot 2005

Armador Syrah 2005

Armador Carmenère 2005

Armador Cabernet Sauvignon 2005

"In the bygone days of the sail ships, wine provided a safe drink for long voyages. Dan Odfjell, a norwegian 'armador' (shipowner), perpetuates this legacy by making wines to sail from Chile across the seven seas."

Winemaker's Tasting Notes:
Ruby in color with an aura of violet. Following the characteristics of previous vintages, there are aromas of aniseed, vanilla, plums, figs, blueberries and the typical liquorice notes from Odfjell’s terroir. The distinctive facet is the palate; the 2005 vintage is a bigger, more concentrated, richer wine than previous years. The wine grows and evolves on the palate being both juicy and fresh. Fruit flavors and ripe tannins linger.

Variety
Vintage
Composition
Cabernet Sauvignon
2005
94% Cabernet Sauvignon
3% Merlot
3% Syrah
VINEYARDS
Cabernet Sauvignon: 100% from our Estate Vineyards in the Maipo Valley.
Merlot: 100% from Tutuvén Valley.
Syrah: 100% from Maipo Valley.
Age Seven to twelve years.
Terroir specifications The Maipo valley vineyards have well drained Piedmont, alluvial soil, with a dry climate
and coastal breezes. Medium temperatures from maturity onwards helped the
grapes achieve a slow and complex level maturity.
Handling Elimination of shoots during spring, removal of interior leaves after set and selection
of the best brunches during veraison and before vintage. All grapes were handpicked.
HARVEST
Harvest date March–May 2005
Harvest Brix 25 to 26º brix.
Growing season During Spring there was some rain during the flowering period. The period from
Summer until vintage was hot and dry with a large difference in temperature between
day and night.
WINEMAKING
The grapes were hand picked and were not crushed on reception at the winery; the
clusters were only de-stemmed.
The whole berries had four to five days of cold maceration prior to fermentation
and two to twelve days of maceration at 25ºC after fermentation.
Selected and native yeasts were used during the fermentation, which took place in
small tanks from 10,000 to 40,000 Lts.
Spontaneous malolactic fermentation took place in tanks.
Aging 75% in stainless steel and 25% in used oak barrels (three years old).
Aged in oak for three to four months.
Bottling Slightly filtered
Bottled in April 2006 and January 2007
WINEMAKER’S TASTING NOTES
Ruby in color with an aura of violet. Following the characteristics of previous vintages,
there are aromas of aniseed, vanilla, plums, figs, blueberries and the typical
liquorice notes from Odfjell’s terroir. The distinctive facet is the palate; the 2005
vintage is a bigger, more concentrated, richer wine than previous years. The wine
grows and evolves on the palate being both juicy and fresh. Fruit flavors and ripe
tannins linger.

Armador Merlot 2005

"In the bygone days of the sail ships, wine provided a safe drink for long voyages. Dan Odfjell, a norwegian 'armador' (shipowner), perpetuates this legacy by making wines to sail from Chile across the seven seas."

Winemaker's Tasting Notes:
When harvested at the right time, this cepage offers truly ripe and complex aromas of fig jam, plums and peaches. Upon agitation in the glass, notes of cassis, as well as more floral notes such as jasmine and cloves emerge. Finishing the nose, a touch of vanilla, chocolate and oak take us to another dimension. The rich and juicy attack on the palate softens the structure of this Merlot, with ripe tannins once again its foundation and key characteristic.

Variety
Vintage
Composition
Merlot
2005
100% Merlot
VINEYARDS
85% from Maipo Valley and 15% from Cachapoal Valley.
Age Nine years old.
Terroir specifications These vineyards have Piedmont soil, with abundant quartz stones deep below the
surface ensuring excellent drainage. Fresh breezes during the day helped to ensure a
slow maturity of the grapes.
Handling Elimination of shoots during spring, removal of interior leaves after set, selection of
the best brunches during veraison and hand-picked grapes.
HARVEST
Harvest date March and April 2005
Harvest Brix Between 24.5 and 25.5º brix.
Growing season There was some rain during Spring, especially during the flowering period. The period
from Summer until vintage was hot and dry with a large difference in temperature
between day and night, which allowed us to wait for the ideal level of maturity
and ensured that the grapes were in good condition for harvest.
WINEMAKING
The grapes were hand picked and were not crushed on reception at the winery; the
clusters were only de-stemmed.
The whole berries had four to five days of cold maceration at 14ºC prior to fermentation
and two to ten days of maceration at 25ºC after fermentation.
Native yeasts were used during the fermentation, which took place in small tanks of
40,000 Lts.
Spontaneous malolactic fermentation took place in tanks.
Aging 60% was aged in stainless steel tanks and 40% was aged in used oak barrels (three
years old) for four to five months.
Bottling Slightly filtered
Bottled in March 2006
WINEMAKER’S TASTING NOTES
When harvested at the right time, this cepage offers truly ripe and complex aromas
of fig jam, plums and peaches. Upon agitation in the glass, notes of cassis, as well as
more floral notes such as jasmine and cloves emerge. Finishing the nose, a touch of
vanilla, chocolate and oak take us to another dimension. The rich and juicy attack on
the palate softens the structure of this Merlot, with ripe tannins once again its foundation
and key characteristic. .

Armador Syrah 2005

"In the bygone days of the sail ships, wine provided a safe drink for long voyages. Dan Odfjell, a norwegian 'armador' (shipowner), perpetuates this legacy by making wines to sail from Chile across the seven seas."

Winemaker's Tasting Notes:
Black as a moonless night. An explosion of concentrated aromas with a first impression of acidic fruit, cassis and white fruit such as apricots. Another dimension is added upon agitation in the glass. Floral notes such as roses and violets come forth, together with a touch of mint to keep the nose fresh. Big and ripe, the wine fills the mouth. The refreshing and well balanced acidity accompanies the velvety tannins in a long finish.

Variety
Vintage
Composition
Syrah
2005
100% Syrah
VINEYARDS
Syrah: 56% Maipo Valley and 44% Colchagua Valley.
Age Six and seven years.
Terroir specifications Deep clay loam soil, well ventilated with a good exposition to the sun. Medium
sized stones below the surface ensure excellent drainage.
Handling Elimination of shoots during spring, removal of interior leaves after set, selection
of the best brunches three times before vintage. The grapes were
hand-picked.
HARVEST
Harvest date April 2005
Harvest Brix Between 25 and 26º brix.
Growing season There was some rain during Spring, especially during the flowering period. The period
from Summer until vintage was hot and dry with a large difference in temperature
between day and night, which allowed us to wait for the ideal level of maturity
and ensured that the grapes were in good condition for harvest.
WINEMAKING
The grapes were hand picked and not crushed on reception at the winery; the clusters
were only de-stemmed.
The whole berries had four to five days of cold maceration at 14ºC prior to fermentation
and approximately ten days of maceration at 25ºC after fermentation.
Natural wild yeasts were used during the fermentation, which took place in small
tanks of 20,000 Lts.
Spontaneous malolactic fermentation took place in tanks.
Aging 50% was aged in stainless steel tanks and 50% was aged in used oak barrels (three
years old) for six months.
Bottling Slightly filtered
Bottled in February - March 2006
WINEMAKER’S TASTING NOTES
Black as a moonless night. An explosion of concentrated aromas with a first impression
of acidic fruit, cassis and white fruit such as apricots. Another dimension is
added upon agitation in the glass. Floral notes such as roses and violets come forth,
together with a touch of mint to keep the nose fresh. Big and ripe, the wine fills the
mouth. The refreshing and well balanced acidity accompanies the velvety tannins in
a long finish.

Armador Carmenère 2005

"In the bygone days of the sail ships, wine provided a safe drink for long voyages. Dan Odfjell, a norwegian 'armador' (shipowner), perpetuates this legacy by making wines to sail from Chile across the seven seas."

Winemaker's Tasting Notes:
The amazing red purple color is alluring. The first impression on the nose is one of freshness, together with a rich, complex and pure expression of blueberries, black berries and cherries, followed by notes of flowers, quince, chocolate and vanilla. The wine quickly fills the mouth and is round, ripe, with velvety, rich tannins. The long finish is refreshing, highlighting the acidity of the black fruits.

Variety
Vintage
Composition
Carmenère
2005
86% Carmenère
9% Merlot
5% Syrah
VINEYARDS
Carmenère: 55% from Maule Valley and 31% from Maipo Valley.
Merlot: 9% from Maipo Valley.
5% Syrah from Maipo Valley
Age Seven to twelve years old.
Terroir specifications Clay loam soil, deep and well drained. High temperatures during the day and very
cold at night, getting even colder close to vintage.
Handling Elimination of shoots during spring, removal of interior leaves after set, selection of
the best brunches during veraison and once again after veraison. The grapes were
hand-picked.
HARVEST
Harvest date From Mid-March to end of May 2005
Harvest Brix From 25 to 26.5º Brix
Growing season There was some rain during Spring, especially during the flowering period. The period
from Summer until vintage was hot and dry with a large difference in temperature
between day and night, which allowed us to wait for the ideal level of maturity
and ensured that the grapes were in good condition for harvest.
WINEMAKING
The grapes were hand picked. The grapes were not crushed on reception at the winery,
the clusters were only de-stemmed.
The whole berries had four to five days of cold maceration at 14ºC prior to fermentation
and one to ten days of maceration at 25ºC after fermentation.
Selected yeasts were used during the fermentation, which took place in small tanks
from 10,000 to 40,000 Lts.
Spontaneous malolactic fermentation took place in tanks.
Aging 50% was aged in stainless steel tanks and 50% was aged in used oak barrels (two and
three years old).
Aged in oak for three to five months.
Bottling Slightly filtered
Bottled in March 2006
WINEMAKER’S TASTING NOTES
The amazing red purple color is alluring. The first impression on the nose is one of
freshness, together with a rich, complex and pure expression of blueberries, black
berries and cherries, followed by notes of flowers, quince, chocolate and vanilla. The
wine quickly fills the mouth and is round, ripe, with velvety, rich tannins. The long
finish is refreshing, highlighting the acidity of the black fruits.

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