About This Wine...
In the words of Byron Kosuge, Consulting Winemaker: “When people talk of true Syrah fruit flavors, they tend not to acknowledge that Syrah fruit is actually not very fruity. In
fact, it is full of herbal, spicy, savory flavors. Not what we normally associate with “fruitiness” at all. All of the 2012
Kingston Syrahs are bursting with Syrah fruit flavors, which is to say that they all feature lots of spicy, savory, herbal
flavors. Still, I would hesitate to call them “fruity.” The Lucero, the most approachable of our three blends, always
features notes of lavender, tapenade, black olives and black fruits. The 2012, like the 2011, is a bit more subtle and
approachable than earlier vintages, fresh and lively, and most importantly, drinkable. While it gets better with air, it
doesn’t demand decanting. As always, it works beautifully at table, paired with hearty unpretentious fare.
We’ve stopped using new oak in the Syrah in an effort to find the purest expression of the grape. While aging in oak (as
opposed to aging in a stainless steel tank) benefits the wine in numerous ways, the flavor of new oak seems to get in the
way of the flavors and aromas that come out of the vineyard.
The view of our barrel room now doesn’t show many shiny new barrels; instead, they are darker (the surface of the
barrel, as it ages, darkens, just as unfinished furniture does), wine-stained. Atmospheric. The longer I make wine, the
more old school I become. Or perhaps I am just getting old!”
90 pts, James Suckling
90 pts, Descorchados
Kingston Family Vineyards is a boutique winery located on the farm that has been in the family for a century, with
handcrafted Pinot Noir, Syrah, Sauvignon Blanc and Chardonnay from their vineyards in Casablanca, Chile.
Kingston also collaborates in MOVI, Chile’s Movement of Independent Winemakers, whose members make small lots
of artisan wines by hand.
Despite being a long-standing family winery in terms of the Chilean wine industry, Kingston Family vineyards is now being recognised as “among the best wineries in Chile” (Stephen Tanzer) and named Winery of the Year by Wine & Spirits Magazine. Well known for their Pinot Noir, you realise that this reputation is no coincidence when you hear them talk about the different blocks encompassing several clones treated carefully to a 5 day cold soak, natural fermentations in open top tanks and a highly skilled technician; their winemaker Amael Orrego.