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Chono Carmenere Reserva Maipo Valley 2006

Carmenere from Chile
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Winemaker Notes

This Carménère is grown on the alluvial plains of the river Maipo, a high-altitude region in the shadow of the breathtaking Andes. Grapes are handpicked, and 60 percent of the wine is aged for 10 months in barrel. Lush and round on the palate, with plenty of baking spice and touches of tobacco in its perfume. Wonderfully supple and ripe; great mouthfeel.

Critical Acclaim

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Chono
Chono, , South America
Chono
Chono is the cutting edge of Chilean winemaking—a micro-estate that produces world-class wines from some of the most unique terroirs in the country. Led by two of South America's leading winemakers and enologists, Alvaro Espinoza and Juan Carlos Faúndez, Chono too is the future of the Chilean wine industry, as producers move away their quantity-over-quality past to focus on Chile's terroir strengths.

The heart of Chono is in the Maipo Valley, the starting point of Chilean viticulture in the late 18th century. It is here where enterprising winemakers brought back vine cuttings from Bordeaux to plant in the foothills of the Andes Mountains, on alluvial soils not too different from those on the banks of the Dordogne. Chono's home base is the eastern side of the Maipo Valley called Isla de Maipo. Here the soils are sandy; vineyards sit between 1,800 and 2,000 feet above sea level; and temperatures are warmer than in more coastal areas, moderated by the cooling winds from the Andes. Red grapes such as Cabernet Sauvignon and Syrah, not to mention Chile's signature grape, Carmenère, thrive here.

Photo Courtesy of North Berkeley Wine Imports.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Sangiovese

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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.

NBI500621_2006 Item# 100877

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