In a time of impersonal wineries, Caliterra, Chile’s renowned wines, remains 100% family-owned and operated, and announces its new look, taste and terroir: It is now an Estate-based wine imported and marketed by A.V. Imports.
With volume cut in half, Caliterra delivers a finer, more upscale image (with a new look as well) and a defined long-term growth strategy. New winegrowing and winemaking practices are aimed at one goal: Quality.
Caliterra was born as a joint venture between the Chadwick Family of Viña Errázuriz and the Robert Mondavi
Winery in 1996, and the two partners pooled their knowledge and experience to develop a new winemaking philosophy in Chile
: relying on the excellent fruit quality from the Chilean terroir. Combined are both the best Chilean and New World
winegrowing and winemaking practices to handcraft elegant wines of unprecedented quality and flavor profiles. In 2004 the Chadwick family purchased the shares from the Mondavi family becoming the sole owner of Caliterra with the goal to transform Caliterra into a fully Estate-based winery producing wines of the highest quality.
Tribute wines are a testimony and tribute to the quality of the land found in the Colchagua Valley giving Caliterra it’s name: “la CALIDAD de la TIERRA.”. Caliterra’s higher level Tribute red wines are chosen from the best lots in the Caliterra Estate, which neighbors the Apalta area in the heart of Chile’s Colchagua Valley – one of the country’s most prestigious and heralded red wine-growing regions.,Caliterra’s red Tribute varietals include Malbec, Shiraz, Carmènere and Cabernet Sauvignon. There is also a Tribute Chardonnay which is grown in the Santa Marta Vineyard in the also highly heralded Casablanca Valley. The Tribute wines are a step up in quality, with specially selected lots, which gain more complexity and elegance through extended oak ageing
Reserva wines are the new entry level tier for Caliterra. Fruit for this range comes from the Caliterra Estate for reds (Cabernet Sauvignon and Merlot) undergoing eight to ten months of barrel aging, and from two vineyards in the cooler areas of the Curicó Valley for whites (Sauvignon Blanc and Chardonnay) with lower alcohol and higher natural acidity. Lower yields and sourcing exclusively from Caliterra’s own Estate and vineyards allows for a better selection of components. All Reserva wines are sealed with screw caps to maintain freshness and fruit character.
Caliterra pairs with World-Class Cuisine at Water Grill
Chef David LeFevre at the Water Grill in downtown Los Angeles doesn’t just travel the world to experience cuisine, he stays for months in regions just to discover local flavor and trends.
The exotic nature of his dishes is a sensational match with the Caliterra wines chosen by AV Imports Western Division Manager Andrew Pfeffer.
Caliterra Sauvignon Blanc Reserva 2006
We LOVE the screwcap on the reserve line, and what’s inside is a charming, cool climate white that is cold fermented and aged two months sur lies in French oak. This process develops a gorgeous fruit profile that is tropical and complex, with a creamy mouth feel. Notes of pineapple and lemon blossoms waft, with a lovely lime acidity.
The Caliterra Sauvignon Blanc is perfectly matched with Chef David LeFevre’s Dungeness crab cake and ceviche appetizer, served with yogurt mint cilantro.
We also loved it with Sumac coated Australian Barramundi with Saffron cous cous, grilled calamari and Castrelvetrano olives.
Caliterra Cabernet Sauvignon Reserva 2005
Hints of earth and cherry mocha deliver richness on the palate. The chalky finish speaks of terroir. More elegant than not, this New World Cab takes on an Old World quality: Soft, dusky and lingering.
Caliterra Malbec Tribute 2004
Argentina doesn’t have a monopoly on the fascinating Malbec market. Caliterra’s Chilean Malbec is superbly structured and totally approachable in its fruit-bowl generosity. Spice and pepper lend a hand to its chocolatey, dried cherry and raisin intrigue. The wine, as are all of the Tribute tiers, is aged 13-15 months in French and American oak.
What a treat! Chef LeFevre’s organic soy and wasabi-marinated big eye tuna with seaweed Hijicki lent earthy tones to the intense but lively red. “When chefs think of seaweed,” commented LeFevre, “they don’t often think about deep, dark terroir. But this seaweed possesses that intensity and plays beautifully off the Malbec.”