A blockbuster Carménère, with the typistic raspberry, ripe strawberry and baking spice notes, but with some blackberry and plum elements as well. On the palate, the fruits replay, alongside notes of tobacco and cocoa. Quite full-bodied, with marked but supple tannins, the wine is balanced by a spine of fine acidity. Rich and packed full of character, enjoy this with Prime Rib or BBQ burgers.
Carménère is one of the “lost” Bordeaux grape varieties, once widely grown in the Medoc. A crossing of Cabernet Franc and Trousseau, this interesting grape was shipped as Merlot to Chile 150 years ago, where it was known as Merlot Peumal (after Puemo, where there were heavy plantings) until the 90s, when it was rediscovered. This is especially important, as phylloxera had wiped out almost all traces of it in France. Carménère needs moderate or warm climates to fully ripen or it can give vegetal and green notes to a wine. These wines tend to be medium-bodied, with red fruit and spice characteristics, however brawnier, more robust examples are possible when given proper care in the vineyard.
Puemo is a highly regarded sub-appellation of the Cachapoal Valley. Following the corridor formed by the Cachapoal River, it is inland from the cool Pacific Ocean, allowing for more moderate temperatures than the coast. Its elevation and proximity to the high peaks of the Andes mean that there are huge diurnal temperature drops in the evenings to ensure acid balance. Most of the rains fall during the cool winter months, with frequent periods of drought during the extended growing season. The soils here have a fair amount of clay, with solid water retention, allowing wineries to dry farm if they wish to put the care in. Many of the finest examples of Carménère in the world can be found in this tiny appellation, as the long warm days and cool evenings allow for the long hang times needed to fully ripen these grapes.
Started in 1824, the Estate vineyards have been carefully mapped and observed in order to maximize the terroir. Sitting on alluvial soils of granite and sand, with clay, they are maintained ecologically, without pesticides, and farmed using organic principles.
Careful hand selection in the Vina Cerro vineyard. The wine is gently crushed and fermented with daily punchdowns of the cap. After fermentation is complete, the wine is transferred to French oak barriques (the majority new) for 14 months of aging. After being bottled, the wine enjoys another year of aging before release. Bottled unfiltered.