- Author David Stevens-Castro
- Location Intercontinental Sanctuary Cove, Queensland
Edition one contributor and vocal supporter of South American wines, David Stevens-Castro hosted a masterclass of South American wines at the Intercontinental Sanctuary Cove last month. In this commentary from the tasting, David shares his three favourite wines from the tasting.
2011 ERNESTO CATENA 'Siesta' Malbec, Mendoza, Argentina
This wine is produced by the bohemian son of Nicolas Catena Zapata; the godfather of the Argentinean wine industry. It is an organically grown Malbec full of charm. Dark violet in colour with very lifted floral and plummy aromas. On the palate it is broad, layered and fruit weighted. The underlying acidity gives freshness and allows the concentrated flavour to melt down, giving it a superb drinkability. Ready to drink now but will evolve for up to 3 years.
2010 CLOS APALTA by LAPOSTOLLE, Apalta, Chile
This Clos Apalta is the current release from this iconic producer who has Michell Rolland as a consultant winemaker. Biodynamically grown, the wine is dark, deep and inky in appearance; vibrant, ripe and expressive and delivers aromas of plums, dry figs and blueberries. The wine is a blend that is predominantly made of Carménère has been aged for 2 years in barrels and bottled gravitationally with no filtration. The resultant wine is compact, soft and structured, with polished tannins and a very persistent finish. This vintage of Clos Apalta will age beautifully for up to 15 years.
2004 AQUITANIA 'Lazuli', Maipo, Chile
This operation was started by four business partners with successful business backgrounds and aristocratic flair; including the managing director of Chateau Margaux. They have produce this beautifully aged Chilean cabernet with elegant cigar box, cedar and cassis aromas; the wine has a soft, long and graceful finish of unique personality. Drinking optimally now, it can still improve over the next 5 years.
Originally from Chile, David Stevens-Castro has a degree in Agricultural Science specialising in wine & fruit production, and has worked extensively as a fine-dining sommelier in Australia. He is currently pursuing the Master of Wine qualification, the most prestigious and challenging wine qualification in the world.