The 2007 vintage of this wine was originally sent to me by Wines of Chile for their blogger tasting in October; I tasted the 2005 vintage at an “importers seminar” at Puro Chile a few days ago. Both were led by Master Sommelier and Chilean wine expert Fred Dexheimer.
Interestingly, I didn’t realize the other day that I’d tasted the Coyam before. More interestingly, when I compared my notes, they were almost identical — and highly positive. The ’07 is not surprisingly slightly more fresh, but both are juicy, complex, and delicious wine — and one of the best I’ve had from Chile. That’s saying something, considering that my company imports some outstanding wines from De Martino.
The blend is 38% Syrah, 21% Cabernet Sauvignon, 21% Carmenere, 17% Merlot, 2% Petit Verdot, and 1% Mourvedre, all from the Colchagua Valley.
The nose exudes typical Chilean aromas, which to me are similar to earthiness you smell in a classic French Merlot — i.e., distinct green bell pepper, dirt, and tobacco — along with ripe red and black fruits and hint of chocolate. Similar flavors flow on the palate: ripe red and black berries, mild earth notes, hint of chocolate — all held together by ripe tannins and ample acidity. On its own, the tannins and acid are slightly too much, but those elements are ideal when pairing with food; I matched it perfectly with a buffalo burger.
According to the label, “coyam” is a Mapuche term meaning “oak” (the Mapuches were a tribe of peoples native to South America, particularly in Chile and Argentina). However, this wine does not have overwhelming oak influence; on the contrary, there is just enough wood to add a lovely, subtle spice component (I think this is where the chocolate element comes from).
This is a very tasty, complex, well-balanced wine that is best enjoyed with lean protein. Match it with the buffalo burgers that I did, or try it with turkey burgers, mildly spiced chili, bean-based dishes, mild cheeses.
By the way, this is also an organic / biodynamic wine, if you care.
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Wide open, expressive nose of bright ripe pear, peach, honeysuckle, banana, vanilla. In the mouth it is velvety smooth, with almost sweet ripe pear, candied peach, vanilla, honey. Acidity is mild. Alcohol is surprisingly low considering the high level of ripe fruit. Finishes with spicy peach, vanilla, and a touch of zesty lime. This is enjoyable on its own, also good with leaner foods such as simply prepared roast chicken. Will be nice with spicy and sweet Chinese dishes (General Tsao, sweet and sour shrimp, sesame chicken), BBQ ribs. As far as the Passover table goes, this will be a nice match for a mildly sweet noodle kugel. 
Open aroma of ripe plum, red raspberry, jam, chocolate. Jammy, juicy ripe flavors of sweet raspberry, blueberry, pomegranate. Tannins are mild, acidity is mild to medium. Texture is smooth. Finish is pleasant, full of raspberries and pomegranate, with a slight edge of tart acidity. Enjoyable alone, it will match well with lean meats such as roast chicken and fish but also has just enough structure to stand up to simply prepared beef — such as beef brisket. Will also be nice with turkey meatloaf, Chinese rib tips or beef with spicy and/or sweet sauce.
Every once in a while I get in the mood for a big, jammy, New World style red wine — something bursting with sweet red and black berry fruits — but at the same time, something that I don’t have to think much about. In other words, a bottle that I can pick up for around ten bucks or less and not feel guilty about drinking with a hamburger or cheap cut of steak.