This trip through Chile’s wine countries has taught me something valuable. I could have learned it years ago from the melodic stylings of the early-90s rock band Extreme, but I was too young at the time to really *get* the notion.
Here is the simplest version of the point. Hopefully it is obvious once said. Whether you love a wine doesn’t show from saying again and again, you love a wine. It shows in whether or not you want to drink it. To put it another way, if a friend comes over for dinner with a bottle of wine, is it one you open right away?
(Full disclosure (and Kelly forgive me for confessing this publicly): having Kelly Magyarics bust out of no where with acapella stylings of Extreme lyrics at the end of a late night in Argentina forever changed my view of this song–it actually makes me tear up now in a way it never did when I still thought it was merely a romantic ballad.)
Root: 1 Wines
Root: 1 offers a small portfolio of varietally focused value wines that give three of the things I want in drinking wine: wonderful juiciness, clean fruit presentation, and good balance. They also give savory complexity, concentrated while light flavors….
The trick behind Root: 1 though is giving these characteristics at extreme value, without the Yellow Tail headache the next morning. Root: 1 retails around $12 in the United States. I enjoyed drinking each of these four wines and was blown away most especially by the quality of the Pinot Noir offered at such a low price.
On our trip through Chile we were able to spend time tasting with and interviewing Root: 1’s winemaker, Sergio Hormázabal.
“The responsibility of Root: 1 for each bottle, each glass, is to express the soul and personality of the variety without any fireworks.” -Sergio Hormazábal
The Environment of Root: 1
The Root: 1 plantings occur in two major wine regions of the country. The Sauvignon Blanc and Pinot Noir grow North of Santiago in the cool climate area of Casablanca (more on the region in a future post), giving fruit tight focus, savory flavor, and a finish into tomorrow. Carmenere and Cabernet Sauvignon grow a few hours south of Santiago in the steep slope niche of the Colchagua Valley called Apalta.
Chile, as a country, has celebrated an absence of phylloxera to this day. Original cuttings were brought to the region prior to the phylloxera outbreak that devastated Europe, rooting many of its current day vines back in direct lineage to those earlier expressions of a variety. Additionally, today the country continues to plant primarily on own-root. Some wineries, however, plant portions grafted alongside ungrafted in order to track the quality differences.
The advantages of growing own-root varieties occurs in the direct route of transmission from soil to fruit for water, and nutrients. Without the thickening affect of grafting within the veins of the vine, fluids move more directly. According to Hormazábal, based on tracking the results from grafted versus ungrafted vines, “grafted vines always change the balance of the wine. Any planting done with grafting in Chile is to experiment and try changing the balance.”
One of advantages of having the technology to graft vines rests in being able to intentionally adapt a vineyard to its environment. Roots can be found to increase or decrease vigor and water usage, and to modify the relationship to soil, as examples.
The Winemaking and Growing of Root: 1
Asking Hormazábal to discuss his views on the growth of Chilean wine, he offers an example from his ideas of quality Pinot Noir. “One of the main problems at the beginning as a winemaker, or a country’s wine industry is to try and make a wine, a varietal wine, like another grape. To try and make a Pinot like a Cabernet.” Quality expression of the two grapes are not made in the same fashion. Hormazábal explains, “You must taste a lot of Pinot Noir” to understand how to make it.
Hormazábal, then, recommends the value of tasting a range of wines from all over the world. The tasting experience is like a winemaking class for the winemaker honing recognition of how best to express ones own fruit. “You need to be very careful with use of wood in Pinot Noir. We want to show the clean fruit side of Pinot Noir with a touch of spice.”
Tasting wines from around the world, however, also gives insight on where best to grow. Different varieties have different needs. Where some grape types give their best in impoverished conditions, according to Hormazábal, Carmenere acts differently. “Carmenere needs the deepest soils with more fertility and water retention versus Syrah, which can grow in shallow, very rocky soils.”
Within Chile, Carmenere holds a unique position. In one sense the grape stands as the Flagship of the country. Chile is the one place globally where the variety remains in any real quantity. At the same time, Cabernet Sauvignon arises as the country’s most important and widely planted variety, followed closely by Sauvignon Blanc. Both grapes do well in Chile, and sell well internationally too.
Carmenere, as a variety (more specifically on the character Carmenere in a future post), readily tends towards herbal, green, bell pepper and hot pepper expression. Such flavor components, however, are seen as unpopular for some consumers. Within the country, then, there is debate on whether or not allowing for or eradicating such personality is the best expression of the grape. That is, do the herbal-pepper notes occur as a fault of grape growing then shown through the wine, or as part of the fruit’s personality?
The Root: 1 expression of Carmenere is meant to showcase the best-at-value of the grape within the unique environs of the Colchagua Valley. It carries fresh dark and red fruit notes danced through with light jalapeno lift on the nose, and red bell pepper breadth on the palate.
We ask Hormazábal about the pepper accents on his Carmenere. He responds, “The spice is the soul of Carmenere. A Carmenere without it has no interest.”
post update: MW Mary Gorman-McAdams was a fellow write also on my recent trip to Chile. To read her write-up of the Root: 1 wines head on over to The Kitchn here: http://www.thekitchn.com/root1-delicious-varietal-wines-from-chile-for-just-12-196404
Thank you to Sergio Hormazábal.
To see photos of the incredible sub-zone of Apalta in the Colchagua Valley in which Hormazábal grows the Carmenere and Cabernet: http://wakawakawinereviews.com/2013/10/18/the-steep-slopes-of-apalta-colchagua-valley/
Thank you to Marilyn Krieger, David Greenberg, and Alfredo Bartholomaus.
WIth love to Marilyn, David, Kelly, Mary, Mary, Alyssa, and Alfredo. Miss you.
Extreme continues to make new music. According to their website, band member Pat Badger is currently recording a solo album in which he sings lead vocals for the first time. To read and hear more: http://extreme-band.com/site/pat-badger-is-recording-his-debut-solo-album/
Copyright 2013 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com
[…] the fruit to pepper notes in the final wine. How this balance is struck depends on producer, as some prefer a touch of pepper as part of the fruit’s character, while others wish to highlight the fruit […]
[…] Hormazábal. Working for Viña Ventisquero, Hormazábal is responsible specifically for their Root: 1 brand. Hormazábal advocates for the quality of Chilean wine, noting that the goal rests in […]