Carménère

120 Reserva Especial

Carménère

Vintage

  • 2017
    • 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.

    • 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.

  • 2010
    • 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.

    • 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.

  • 2008
    • 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.

    • 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.

Annual awards:

  • 2009
    • 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
  • 2008
    • 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