Carménère

Ripe plum, cherry and dark berries lead this rounded Carménère, with chocolate, vanilla and soft spice adding warmth. The palate combines depth with silky tannins, carrying the fruit into a smooth, lingering finish. Its savoury richness suits roast lamb, Bolognese, chicken, hearty stews or mature cheese. Serve at cool room temperature and allow a little air in the glass.

Deep ruby colour appears alongside tobacco leaf, green tea and fresh plum. The palate is smooth, with juicy tannins and a pleasing finish. Carménère comes from Chile’s Colchagua Valley. Filled pasta with meat, gently seasoned vegetables and spiced Asian dishes are suggested pairings. The recommended serving temperature is sixteen degrees Celsius, and the wine carries fourteen percent alcohol.

Carménère forms eighty-five percent of the blend, joined by ten percent Cabernet Franc and five percent Syrah. Fermentation uses wild yeasts, and the wine matures for twelve months in French oak. The profile is full-bodied and silky, with balanced acidity. This organic red comes from Peumo in Chile’s Cachapoal Valley. It suits red meat, mature cheese or game.

Black cherry, plum, dry leaves, green bell pepper, chocolate and spice meet a soft, plump palate with supple tannins and good length. The fruit grows in Rapel Valley, largely around Almahue in Peumo, on well-drained loamy alluvial soils. Half the wine completed malolactic fermentation in barrel and aged there for about six months; the rest completed malolactic fermentation in tank.

Blackberry, cassis and lemony oak meet a tannic palate and black-fruit flavours. The blend contains eighty-five percent Carménère and fifteen percent Syrah, all from the Apalta vineyard. Fruit was harvested by hand. Wild yeasts carried fermentation in stainless-steel tanks and wooden vats, with four to five weeks on skins. Maturation lasted thirteen months in French oak, including twenty-nine percent new barrels.

Grapes from forty-five- to one-hundred-and-twenty-year-old vines include Cinsault, Carignan, Malbec, Syrah, Carmenere and Pais, drawn from Southern Chile’s Itata and Maule regions at two hundred fifty to three hundred fifty metres. Red granite, sandy and quartz soils underpin the sites. Each component is fermented with native yeast in stainless steel and cement before blending. Pitch, black raspberry, thorns and earthy character meet tight minerality, with cassis grip on the finish.

Raspberry, cherry, green pepper, dark chocolate and oak are present. The palate is medium-bodied, with vibrant acidity, a fresh, juicy mouthfeel, smooth tannins and a long finish. The Carménère comes from a small, low-yielding plot in Peumo with red clay above decomposing granite. Maturation lasts twelve months in French oak, including thirty-five percent new barrels.

Deep red colour has purple undertones. Blackberry and blueberry are joined by bell pepper, black pepper and sweet French-oak notes. The rounded palate is smooth, with a long finish. The blend is eighty-five percent Carménère and fifteen percent Cabernet Franc. Fruit comes from hillside blocks at the Apalta estate in the Colchagua Valley. Ageing lasts sixteen months in French oak, with eighty percent new barrels. Alcohol is fourteen and a half percent.

Carmenère and Petit Verdot form a ninety-two to eight percent blend. Blackberry, fig, nutmeg, dark chocolate, pastry and soft toast are present. The palate is structured, with round tannins, volume, balanced acidity and a long finish. Fruit comes from Apalta and Marchigüe in the Colchagua Valley. Eighty percent was aged for eighteen months in new French oak; the remainder used second-use French oak.

Deep brick-red colour accompanies intense aromas of ripe blackberry, plum and blueberry. Black and blue fruit, sweet spice, pink pepper, coffee and tobacco appear on the palate. The texture is balanced and silky, with a caramel-like body and a very long finish. The blend is ninety-two percent Carménère and eight percent Petit Verdot. Maturation lasts eighteen months in French oak, with seventy percent first-use barrels.

Deep violet-red colour precedes black cherry, blackberry, date, fig and blueberry-pie aromas, with black pepper and paprika. The palate is full-bodied and velvety, carrying dark berries, chocolate and refined oak. Firm tannins and vibrant acidity provide structure and freshness, while a long, elegant finish closes the wine. The recorded blend is predominantly Carménère with a small Syrah component.