Anderra Carmenere 2012 Front Label
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Anderra Carmenere 2012

    750ML / 13.5% ABV
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    750ML / 13.5% ABV

    Winemaker Notes

    Black currant and blackberry aromas open up to reveal brightstrawberry and cherry notes, and a subtle spicy character. A touch of vanilla oak complements the fruit and the ripe, sweet finish.

    Pair with savory dishes, like earthy stews; spicy dishes, like braised short ribs, chile con carne, Texas ribs, or steak au poivre.

    Critical Acclaim

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    Anderra

    Anderra

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    Anderra, South America
    Anderra Winery Image
    Since 1933, Baron Philippe de Rothschild S.A., located at Pauillac in the Médoc, has been motivated by a constant ambition: to make the world's finest wines, each in its own category, whether it's the chateaux wines – the renowned Chateau Mouton Rothschild, their flagship wine, and its distinguished lieutenants, Chateau Clerc Milon and Chateau d'Armailhac – or branded wines like the famous Mouton Cadet. Baron Philippe de Rothschild has also exported its know-how beyond Bordeaux: to the Pays d'Oc with a range of varietal and Domaine de Baron'arques wines, to California with Opus One, and to Chile with Almaviva.

    Anderra has its origin in the heart of South America, at the foot of the Andes mountains, and in the extraordinary diversity of Chile's winegrowing regions. Brought to perfection by Baron Philippe de Rothschild's know-how, Anderra is an invitation to discover the authenticity and rich flavors of the Andes terroir. Baron Philippe de Rothschild's winemakers have sought to express the distinctive characteristics of this Cabernet Sauvignon by rigorously selecting and vinifying grapes from only the best parcels of the Chilean vineyard.

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    One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. 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 some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

    Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

    Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

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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-nineteenth century. Far from its birthplace of Bordeaux, Carménère once accompanied Malbec and Petit Verdot as a minor blending grape there. But the variety went a bit undercover, impressing wine lovers until 1994 when many plantings previously thought to be Merlot, were profiled as Carménère. Regardless of what vine variety it actually was, these have proven successful and plantings continue to increase.

    In the Glass

    Carménère can express a bit of herbaceous character or black pepper but in warm climates or with additional hangtime before harvest, it makes wines reminiscent of blackberry, blueberry and dark plum, with rich and savory notes of chocolate, coffee, smoke and soy sauce.

    Perfect Pairings

    Carménère makes a great match for a hearty steak or barbecued red meat. It can also work well with white meat when prepared with a mole sauce or spice rub.

    Sommelier Secret

    Perhaps Carménère’s herbal character can be explained in part by familial relations—due to the strange nature of grapevine breeding, Carménère is both a progeny and a great-grandchild of the similarly flavored Cabernet Franc.

    ALL5524040_2012 Item# 133933

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