Terrunyo Carmenere 2006
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Robert -
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Somm Note
Winemaker Notes
Dark, deep red. Hints of berries, chocolate, cigar box, pepper and mineral notes on the nose. Tasty and full-bodied with a bright, deep red color. It is an elegant, powerful wine which lingers in the mouth.
Enjoy the distinctive taste of Terrunyo Carmenere with meats, aged cheeses and pastas.
Professional Ratings
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Robert Parker's Wine Advocate
The red wines start with the saturated purple 2006 Carmenere Peumo Vineyard Block 27. The nose offers up spice box, mineral, plum, black cherry, and blueberry. This is followed by a round, mouth-filling plush wine with ripe underlying tannin, complex, spicy flavors, excellent density, and a long, fruit-filled finish. Give it 2-3 years and drink it from 2012 to 2021.
Terrunyo is a premium label owned by Concha y Toro. During my visit with Ignacio Recabarren, the brilliant vigneron behind the Terrunyo Carmenere project, I was able to taste all of the wine to date including the yet to be released 2007 Carmin de Peumo.
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Wine Spectator
Dark in profile, with plum and currant fruit, but very pure, with silky tannins and a long, stylish finish that lets incense, spice and mineral notes play out. Drink now through 2011. 8,500 cases made.
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Dark, full-bodied and herbaceous with a spicy kick, Carménère found great success with its move to Chile in the mid-19th century. However, the variety went a bit undercover until 1994 when many plantings previously thought to be Merlot, were profiled as Carménère. Somm Secret— Carménère is both a progeny and a great-grandchild of the similarly flavored Cabernet Franc.
Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.
Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.
The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.
Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.
Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.
Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.