PANGEA , the Australian and Chilean Connection

The winemakers Felipe Tosso, of Chile, and John Duval, of Australia, joined together seven years ago to create a project called Pangea - which was to produce a premium shiraz. The Ventisquero Winery, part of the VIAL group, is the one who produces this Premium Shiraz and it was when Duval left Penfolds in Australia when the company dared to offer to him this new project in Chile.

Duval said yes, and it was great timing that his colleague in Penfolds, the vineyard specialist Rob Gibson was also available. Duval invited him to help them in the management of the vineyard. The Australian duo soon began to manage and understand the vineyard, and little by little the vines of Apalta began to express their terroir.

Pangea comes from a vineyard that Ventisquero has in Apalta, in the Colchagua Valley. This Shiraz is planted in soils with the perfect combination of clay and rocks, which allow the vines to have the right stress for optimum results, therefore fully expressing the characteristics of the location. JOHN DUVAL ON WHY THE SHIRAZ

If we go back to his beginnings, Australian John Duval joined Penfolds in 1974. Penfolds is the most famous and important Australian Winery ( bottles such as Penfolds Grange or Grange Hermitage are part of their portfolio). 12 years later he became the Chief Winemaker. He learnt from the greats: Max Schubert (Grange Creator) and Don Ditter (the technician, right hand of Schubert).

Duval, followed faithfully the legacy of Grange when he became the man in charge, but also left his own mark with a shiraz more in his style. He created Penfolds R.W.T., a Shiraz with 100% French barrel. Quite the opposite to Grange, which is 100% American barrel. That’ is because Duval is an admirer of the subtleties of the French barrel, and how it respects the fruit and for that reason, clearly, French is the wood that uses in Chile for Pangea.

He also uses french barrels in his personal project, John Duval Wines (http://www.johnduvalwines.com/), in Barossa, something that he formed as soon as he left Penfolds in 2003. Also, he uses it in another consultancy, with the Winery Long Shadows, a project created by the pioneer of Washington, Allen Shoup. This is an annually selected group of celebrities from the wine world who are invited to make a wine for that year - only a wine of a certain wine variety. Of course Duval picked up Shiraz, and his wine is called Sequel, from the Columbia Valley.

PANGEA IN VERTICAL [in the words of the winemakers]

Pangea 2004 This harvest is described by Tosso and Duval, as cold. This climatic characteristic is reflected in the wine, and also the fact that in that year Duval and Gibson were just beginning to work out the yields of the vineyard. Its body is medium to light, with a smoothness that caresses the whole mouth.

Pangea 2005 In this year the climate was warmer, and the wine reflects that also. Just as 2004, Pangaea 2005 has a 5% of cabernet in its mixture, an old trick of Grange to gain more body and structures. Its body is therefore warmer, heavier, and its nose more spicy. Duval thinks that it reflects the purity of shiraz.

Pangea 2006 Is the harvest that today is on the market. "The 2006", explains Duval, "was much warmer, the warmest Autumn he reckons. Tosso adds that they worried about harvesting the grapes before reaching the critical point, when the fruit would start to lose its freshness. But it would seem that they didn't quite make it. 2006 is warm in the nose and in the mouth, it smells of cinnamon, over red cherries. Duval likes the 2006, says that it expresses how the fruit of a Shiraz from Apalta is.

Pangea 2007, Is from an almost perfect vintage. Tosso takes time to admit it, but soon he says: "yes, 2007 was a really good year in Apalta". The plants were older, more balanced, and the vigor already more controlled. It was a good bet, all together. "Pangea 2007 is my favourite along with 2004, both have common freshness" he continued. "2007 is the perfect expression of Apalta, but with something extra that makes it more interesting".

*** Most of information is from the Article " En mini vertical " by Mariana Martinez, of the website www.planetavino.com. Traslated and summarized by DSC.