Aresti

Light and fresh; the citrusy Aresti Sauvignon Blanc is a very good example of how well this varietal is doing in Chile; pair this wine with some seared scallops and enjoy.

Aresti has consistently done a very good job with Carmenere; shows red fruit and dried herbs in its aromas and flavors; soft aftertaste.

88 PTS WILFRED WONG. A pretty fine red, the actively fruity '08 Aresti Cabernet-Carmenere exhibits both red and black fruit flavors; perky and lively in the aftertaste.

88 PTS WILFRED WONG. Stays nicely in the box, the well-defined '09 Aresti Art Cabernet is a pleasing red from start to finish; pleasing ripe fruit flavors abound; smooth finish.

87 PTS WILFRED WONG. A really good effort, the citrusy '08 Aresti Art Label Sauvignon Blanc is a very good, clean, white wine.

The Aresti Reserva Syrah is an impressive red wine; shows plenty of ripe fruit flavors, with an accent of oak.

Quite intense and expressive aromas of white flowers; honey and nectarine; full-bodied; with rich fruits and balanced sweetness; great to serve with full flavored cheeses and fresh strawberries.

88 PTS WILFRED WONG. A superb value, the fresh and lively '04 Aresti Gewurztraminer "A" tops many top efforts from both California and France; pretty citrus and rose petal flavors; tasty and crisp.

Light herbal aroma, with some citrus; medium bodied, soft on the palate; dry, medium acidity, good balance; dried citrus flavors; easy finish.

90 PTS WILFRED WONG. Pinpoint accuracy, the richly robed '08 Aresta Reserva Merlot is a excellent example of how well the New World does with this varietal; lasting finish.

The Aresti Chardonnay Reserva combines ripe core fruit flavors, with an accent of sweet oak; rounded on the palate; crisp in the finish.

Deep and intense ruby color. Powerful and complex aromas on the nose with cassis and olive notes are complemented by smoky tones. Full bodied, well balanced.

85 PTS WINE ENTHUSIAST. Open and varietal nose with great expression and some herbal, spicy fragrances. Wild fruit like cherry and cassis appear on the palate becoming tealeaf and peppar tones.