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Bodegas Carchelo C 2009

Other Red Blends from Jumilla, Spain
  • W&S91
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Winemaker Notes

Intense and full purple red color.

Aroma: Expressive, richness in fruit, blackberries, modern fruit driven.

Good structure, mouth filling, powerful, black fruit from Monastrell, juicy and refreshing Tempranillo with spiciness from Cabernet Sauvignon.

Critical Acclaim

W&S 91
Wine & Spirits

This starts with a smooth impression of ripe fig before fresher red fruit scents reveal the wine's tension. If you open it now, you'll need lamb to tame its rustic young tannins. But the sweet fruit and crunchy acidity will sustain it as those tannins mature in the cellar - probably at its best in four or five years.

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Bodegas Carchelo

Bodegas Carchelo

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Bodegas Carchelo, , Spain
Bodegas Carchelo
Bodegas Carchelo dates from the early 1980s and pioneering efforts to modernize viticulture in what had been a backwater viticultural region. Founding partner Juan Sierva's nearly 700 acres of prime vineyards are widely distributed in the region, at widely varying altitudes and exposures. Varieties grown feature Monastrell (in France Mourvèdre, both ungrafted head-pruned and wire-trained vineyards) plus Syrah, Tempranillo, Cabernet Sauvignon and Merlot.

Famous for its food-friendly, approachable wines and their storied history...

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Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

CNC574940_2009 Item# 106977

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