Successfully ambitious Bordeaux style blend from a vineyard at the foot of an Andean cliff-face. Intense, deep colour with perfumed warm notes of Asian spice, oregano and ripe bramble fruit. In the mouth, sophisticated notes from the wood integrate beautifully with the seductive blackcurrant fruit and flavours of bitter chocolate. The tannins are fine and balanced giving structure and finesse and a surprisingly forward style which will drink well over the next 10 years. A polished and classy blend.

With a dazzling level of investment and a pioneering spirit applied to both viticulture and winemaking, Altair has taken the challenge to produce some of the world’s best Cabernet seriously. Located at the very top of the Totihue Valley in the foothills of the Andes, Altair’s impressive architecture is a sure statement of intent but it has been more than matched by the quality of the initial releases. Winemaker Ana Maria Cumsille crafts exquisite wines from this steep, naturally low-yielding, deep gravelly site. The flagship Altair is immense and profound, built for the long haul. The style of sister wine Sideral is a little more approachable, but in its own right is still considered one of Chile’s finest wines. These are handmade, artisanal wines, pure expressions of the unique Alto Cachapoal terroir.

Blend of 4 varieties from the "Viñedo Altaïr" planted on volcanic and aluvial soils from the Andes Mountains. Very serious vineyard management focuses on each plant and its enviroment, working in a sustainable way. Cabernet Sauvignon (78%), Syrah (10%), Cabernet Franc (7%) and Petit Verdot (5%) grapes were harvested by hand in April. Yields obtained were less than 1kg per plant. All fruit is sourced from Altair's oldest vineyards (20 years old) at Totihue, Cachapoal Valley. This vintage was blended with Cabernet Sauvignon 76%, Syrah 13%, Carmenere 7% and Petit Verdot 4%. The wine was fermentated at 28-30 degrees C, followed by post fermentation maceration to fix the colour. The juice was then pressed directly into barrel where malolactic fermentation takes place. Each parcel is fermented and kept separate and aged in 100% French oak barrels half new and half used for 10 months. The final blend is then created prior to bottling.

Delicious with roast lamb or a rib of beef.

Press Quotes 2010 Vintage: 95 points. Descorchados 2013
2010 Vintage: 90 Points. Wine Advocate