Carménère
120 Reserva Especial Carménère
Valley: Central
Vintage

Winemaker's comments

120 Carménère is an illustrative variety of Chilean wines, dominated by aromas of black and red fruits and spices. Its silky, deep tannins make it very easy to drink, and very versatile to pair with a broad diversity of foods.

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Vinification

Grapes harvested in May, destemmed and crushed, alcoholic fermentation begins (yeast) at temperatures between 25 and 28 °C (80 °F) with open pump-overs. Once alcoholic fermentation has ended, wines are racked and the marc is pressed.

Potential aging

3 to 5 years.

Technicals details

  • pH: 3.78
  • Total Acidity: 4.69 g/l (exp. Tartaric Acid)
  • Alcohol: 13.2 % vol.
  • Residual Sugar: 3.86 g/l

Suggested food

Ideal with lamb, mature cheese, Bolognese pasta, chicken and stews.

Winemaker's comments

The 120 Carménère is an illustrative variety of Chilean wines, dominated by aromas of black and red fruits and spices. Its silky, deep tannins make it very easy to drink, and very versatile to pair with a broad diversity of foods.

See details winemaker

Vinification

Grapes harvested in May, de-stemmed and crushed, alcoholic fermentation begins (yeast) at temperatures between 25 and 28 °C (80 °F) with open pump-overs. Once alcoholic fermentation has ended, wines are racked and the marc is pressed.

Potential aging

3 to 5 years

Technicals details

pH: 3.65; Total Acidity: 4.85 g/l (exp. Tartaric Acid); Alcohol: 13.6 % vol.; Residual Sugar: 2.1 g/l

Suggested food

Ideal with lamb, mature cheese, Bolognese pasta, chicken and stews.

Winemaker's comments

Intense violet-red with great personality. A faithful representative of the varietal, loaded with black fruits, floral aromas and fresh spices complemented by tobacco and vanilla notes. The palate stands out for its balance between fruit and structure in which the richness and soft tannins generate an ample wine with a long refreshing finish.

See details winemaker

Vinification

The grapes were picked in May, destemmed, crushed, and fermented at approximately 30ºC (86ºF) with frequent open pumpovers. The new wine was left on its skins for an additional 10 days of maceration and then racked to French oak, where it is aged for 6 months.

Potential aging

Technicals details

pH: 3.74 ; Total Acidity: 4.89 g/l (exp. tartaric acid); Alcohol: 13,9 % vol; Residual Sugar: 2.5 g/l

Suggested food

Lamb, ripe cheeses, pastas a la Bolognese, chicken and stews.
Annual awards:

Wine Enthusiast - December 2009

Date: December 2009

Country: USA

Vintage: 2008

Award: 85 points

Mention: Best Buy

Comments: "black cherry and leather aromas… sturdy and true to the variety. So in the palate, which hits with chewy, semirich flavors of bakes plum, cola and cocoa… Good wine value".

Wine Spectator - October 2009

Date: October 2009

Country: USA

Vintage: 2008

Award: 84 points

Mention: Best 121 wines 80 points or Higher (Less than $ 10 )

Wine Spectator - July 2009

Date: July 2009

Country: USA

Vintage: 2008

Award: 84 points

Wine Spectator - October 2008

Date: October 2008

Country: USA

Vintage: 2007

Award: 84 points

Wine Advocate - October 2008

Date: October 2008

Country: USA

Vintage: 2007

Award: 86 points