Carmenère Reserva Especial 2015
Maule Valley, Terra Noble, 750 ml
This Carmenère presents itself on the nose with fresh and intense aromas of coffee, cloves, wild blackberry, blueberry and cherry, with hints of black chocolate. On the palate it is soft and round, with notes of dark dried fruit, blackcurrant and a spicy roasted aroma. This Chilean does not seem overly exaggerated and offers a beautiful mouthfeel with fine, ripe tannin and a pleasant acidity. It is worth to carafe the wine before drinking it.
|Origin:||Chile / Valle Central / Maule|
|Grape variety:||Carmenere, Cabernet Sauvignon|
|Ripening potential:||2 to 6 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Châteaubriand, Filet Wellington, Spiced grillades, Wild specialities, Wild fowl|
|Vinification:||long must fermentation, fermentation in steel tank, fermentation at low temperatures|
|Maturation:||in new barriques, partly in steel tank, partly in barrique/ Pièces|
|Maturation duration:||8 months|
Soon after their arrival, the first Spanish colonists were already remarking the ideal vine growing conditions in Chile. In this country of great contrasts, embedded between the Andes and the Pacific Ocean, the many wine regions differ significantly through micro-climate, topography and altitudes, and geological properties. TerraNoble owns vineyards in three different regions and so can provide different varieties with the most suitable growing conditions.
The big estate La Higuera stands in the Maule valley, in the southern part of the Central valley, some 250 Km from the capital Santiago, and cultivates a wide range of grape varieties. Further north, a Mediterranean climate nurses the Colchagua Valley which fits particularly well to the needs of the Cabernet Sauvignon, the Carmenère and the Syrah grapes: in Los Lingues at the foot of the Andes where the offset temperature reaches 20°C between night and day, and in Los Cactus along the coastline. The Casablanca Valley, strongly influenced by the nearby Pacific with morning fog and little rain, is more suiting for other varieties like the Chardonnay or the Sauvignon Blanc.
The Carmenère had to emigrate to become famous. Once, it belonged to the main red varieties in Bordeaux. But it was not particularly loved by vintners there. It matured poorly, yielded little return and often turned out harsh and herbaceous. For this reason, it was replaced after the phylloxera epidemic by more low-maintenance varieties. Meanwhile, it found its way to Chile. In the warm climate of South America, the wines suddenly presented deep blackberry fruit, chocolate notes and velvety tannins. These were joined by a fine eucalyptus note, which became its trademark. The catch: for a long time, no-one knew that this had to be done with Carmenère. Instead, wine growers kept their vine stocks for Merlot. Since the error became apparent in 1997, this variety has experienced a phenomenal upturn. In Bordeaux as well, some châteaux are incorporating a dash of Carmenère in their grand crus.
The backbone of Bordeaux
The Cabernet Sauvignon gives the Bordeaux its backbone, yielding deep violet wines with powerful tannins and endless ripening potential. It is the top dog in Médoc, and is placed in all five premier crus of Bordelais. When young, it often appears strict and unapproachable, but with advancing years, its tannins round off. It is wonderfully velvety, and yet always maintains its freshness. Typical flavours include cassis, graphite and cedar. Wherever Cabernet Sauvignon is found, Merlot is not far away. It complements the robust structure of Cabernet with softness, fruit and richness. The Cabernet Sauvignon is the most-exported vine in the world. It delivers persuasive qualities in Italy as an ingredient of the Super Tuscan, or as the flagship variety from California. There, it is lovingly titled “Cab Sauv”. Meat fans should be aware that it fantastically accompanies a grilled entrecôte. The family tree of Cabernet Sauvignon is surprising: its parents are Cabernet Franc and the white Sauvignon blanc.
Maule: the heart of Chilean viticulture
With a cultivation area of nearly 30,000 hectares, Chile's largest wine cultivation area is also the southernmost sub-region of the Valle Central. Situated roughly 250 kilometers south of the capital of Santiago, the Cabernet Sauvignon variety and the Chilean specialty, Carménère, demonstrate their excellent potential here. Spanish immigrants in Maule had already established the first vineyards in the 16th century. In the last 20 years, the trend has moved towards fruitier wines with slightly lower alcohol content.
Valle Central: the heart of Chilean viticulture
Valle Central comprises the four most important wine-growing areas in Chile. It starts in the southern outlying districts of the capital, Santiago, and stretches around 400 kilometres to the south, ending at the city of Parral. Red Bordeaux varieties occupy over 70 percent of total vineyard area. Depending on how strongly the particular microclimate is influenced by the cool influence of the Andes or the Pacific, stylistically varied wines result. Specialties like Carménère, Syrah and Carignan are gaining ground.
Chile – Where fortune came from tragedy
Wine-growing in Chile was born less out of economic reasons than lifestyle. Like the rest of the world, its aristocratic landowners admired everything that came out of France. They imitated French culture, built their haciendas in French architectural styles, and took trips to France. In 1851, the first French vines were brought back and formed the basis for producing quality wines.