Pangea
Category
Red
Grapes
100 % Syrah
Appellation
Valle de Colchagua (DO)
Producer
Country
Chile
Region
Valle Central
Size
750 ml
Degree of alcohol
14,5 %
Serving temperature
17 °C
Available in these provinces
Québec, British Columbia, Manitoba, New Brunswick, Nova Scotia
See the product
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Terroir
Soil: Granitic soil with reddish clay, and quartz and iron mineral deposits characteristic of the Apalta terroirs. The soil has a depth ranging between 1.5 and 2 metres and is located 250 to 300 meters above sea level. -
Vinification and maturation
Winemaking: Famed oenologist John Duval, who worked at Penfolds for almost 30 years, is one of the two names behind this bottle. The grapes first underwent a three to five day pre-fermentative maceration a low temperatures so as to bring out the maximum colour and aromas. The must was then fermented in stainless steel tanks for 7 days. The fermentation temperatures were between 22 and 26°C . Then have a post maceration of 15 to 20 days, depending of each fermentation lot. The malolactic fermentation is done in barrels and used native bacteria.
The wine is neither clarified or filtered, so natural deposits may be found in the bottle over time.
Ageing: 100% of this wine was aged in French oak barrels superfine grain, for 20 months (50% new oak). The wine was then bottle-aged for 18 months.
Ageing potential: This wine can be enjoyed now or aged for at least 10 years under proper conditions. -
Features
Pangea has an intense dark red color, with violet tones. A wine with fruity aromas, such as blackberries and blueberries, while minerals like graphite, very typical of Apalta soils, which are granitic and many minerals like iron and quartz. The palate is a wine with black fruits and spices like black pepper, notes of wet earth and graphite. Has firm tannins and great structure. Requires and recommends aerating or decanting before drinking.
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Food Pairings
Recommended to match with grilled meat, lamb and game meats.
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Medals / Press reviews
Pangea 2011 vintage - Gold Medal, International Wine Challenge. | 93 Points + Editor’s Choice, Wine Enthusiast Magazine "Complex aromas of cola, spice, patchouli and earthy berry fruits are highly appealing. This feels totally complete and elastic, with earthy, savory berry flavors matched by briary spice notes and a hint of coffee. A composed finish is lusty but neither hot nor burning. Drink this nicely made modern Syrah through 2023."
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Other information
Pangea is an ultra premium wine with an exceptional combination of concentration, flavours and aromas. Dark and intense in colour, Pangea offers complex, delicious aromas which reflect the fact that this is a Syrah from the Apalta valley. The nose reveals notes of black fruit harmoniously intermingled with spices such as black pepper and dark chocolate, together with notes of damp earth and minerals like graphite. A wine of ripe, firm tannins and great structure, Pangea is at its best when given time to breathe. With a style of vinification that seeks balanced wines, slow fermentations, slightly lower temperatures, helps us to achieve the best expression of our fruit and minerality, obtaining soft and long tannins, with good concentration and elegance, along with balanced acidity, an a ideal wine for food. Then after 20 months in French oak barrels, it was then further bottle-aged for 12 months, getting a balanced and concentrated wine that keeps all the purity, elegance and vitality of our fruit.
-
Terroir
Soil: Granitic soil with reddish clay, and quartz and iron mineral deposits characteristic of the Apalta terroirs. The soil has a depth ranging between 1.5 and 2 metres and is located 250 to 300 meters above sea level.
-
Vinification and maturation
Winemaking: Famed oenologist John Duval, who worked at Penfolds for almost 30 years, is one of the two names behind this bottle. The grapes first underwent a three to five day pre-fermentative maceration a low temperatures so as to bring out the maximum colour and aromas. The must was then fermented in stainless steel tanks for 7 days. The fermentation temperatures were between 22 and 26°C . Then have a post maceration of 15 to 20 days, depending of each fermentation lot. The malolactic fermentation is done in barrels and used native bacteria.
The wine is neither clarified or filtered, so natural deposits may be found in the bottle over time.
Ageing: 100% of this wine was aged in French oak barrels superfine grain, for 20 months (50% new oak). The wine was then bottle-aged for 18 months.
Ageing potential: This wine can be enjoyed now or aged for at least 10 years under proper conditions. -
Features
Pangea has an intense dark red color, with violet tones. A wine with fruity aromas, such as blackberries and blueberries, while minerals like graphite, very typical of Apalta soils, which are granitic and many minerals like iron and quartz. The palate is a wine with black fruits and spices like black pepper, notes of wet earth and graphite. Has firm tannins and great structure. Requires and recommends aerating or decanting before drinking.
-
Food Pairings
Recommended to match with grilled meat, lamb and game meats.
-
Medals / Press reviews
Pangea 2011 vintage - Gold Medal, International Wine Challenge. | 93 Points + Editor’s Choice, Wine Enthusiast Magazine "Complex aromas of cola, spice, patchouli and earthy berry fruits are highly appealing. This feels totally complete and elastic, with earthy, savory berry flavors matched by briary spice notes and a hint of coffee. A composed finish is lusty but neither hot nor burning. Drink this nicely made modern Syrah through 2023."
-
Other information
Pangea is an ultra premium wine with an exceptional combination of concentration, flavours and aromas. Dark and intense in colour, Pangea offers complex, delicious aromas which reflect the fact that this is a Syrah from the Apalta valley. The nose reveals notes of black fruit harmoniously intermingled with spices such as black pepper and dark chocolate, together with notes of damp earth and minerals like graphite. A wine of ripe, firm tannins and great structure, Pangea is at its best when given time to breathe. With a style of vinification that seeks balanced wines, slow fermentations, slightly lower temperatures, helps us to achieve the best expression of our fruit and minerality, obtaining soft and long tannins, with good concentration and elegance, along with balanced acidity, an a ideal wine for food. Then after 20 months in French oak barrels, it was then further bottle-aged for 12 months, getting a balanced and concentrated wine that keeps all the purity, elegance and vitality of our fruit.