Clos Ouvert, Primavera, Maule Valley

Slightly acetic, 100% natty wine with some really cool characteristics. Black cherry, stewed plum, wet cigar, dried guajillo, dried violets. Not unlike a right bank Bordeaux in taste and texture, though obviously different acid profile. I don't know what this tasted like in its youth, but if you can handle some VA, it's drinking well!

89-90

funky and fresh wild black cherry

similar to last note, but a bit more stern and not well-matched to asian style ribs

a much bigger wine than the other Clos Ouvert wines we have tried thus far. A blend of 35% Pais, 35% Carignan, 15% Cinsault, 10% Cabernet Sauvignon, 5% Syrah and Merlot, it opens up with bandaid/menthol/licorice notes and is tannic but quite refined. It softens with time in the glass and had the structure and drive of some barolos, but with many other characterisitics that make it unique. I believe this could age quite awhile, but it is enjoyable now …

I was very much looking forward to this wine, a Chilean offering by LDM / Dressner. All indications that this would be a fascinating wine. The story goes that the winemaker is a fellow from Burgundy named Louis-Antoine Luyt. He is making bio-organic wines from independent fair-trade plots in Chile, and using non-interventionist, carbonic maceration techniques, which he learned directly from the Lapierre family. The encepagement of the Primavera bottling -40% Carignan, 30% Paìs, 20% Cinsault and 10% Cabernet Sauvignon. …