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Flat front label of wine

Terrunyo Carmenere 2005

Carmenere from Chile
  • W&S94
  • RP93
  • WE91
0% ABV
  • RP93
  • WE91
  • WS91
  • W&S95
  • RP93
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  • WE90
  • W&S93
  • WE90
  • RP94
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  • W&S94
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  • WE91
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4.0 3 Ratings
0% ABV

Winemaker Notes

Color: Dark, deep red.

Bouquet: Hints of berries, chocolate, cigar box, pepper and mineral notes.

Taste: Tasty and full-bodied with a bright, deep red color. It is an elegant, powerful wine which lingers in the mouth.

Enjoy this wine with red meats, cheeses, pastas and wild rabbit.

Critical Acclaim

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W&S 94
Wine & Spirits
RP 93
Robert Parker's Wine Advocate
WE 91
Wine Enthusiast
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Terrunyo

Terrunyo

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Terrunyo, Chile
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Inspiration for the Terrunyo collection of fine wines comes from a desire to identify and celebrate some of the finest parcels of vines within the estate-owned vineyards of Concha y Toro. Each Terrunyo (from terruño, the Spanish word for terroir) wine starts out with hand-picked fruit sourced from a cluster of vines in a well-delimited vineyard in which a micro-climate, the chosen grape stock, a select piece of soil and the expert hand of man interact, magically creating perfect harmony and delivering unrivaled quality.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, 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 to produce cool-climate 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 light-bodied Pinot Noir and cool-climate whites like 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, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Carmenere

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Dark, full-bodied, and herbaceous with a spicy kick, Carménère has found great success in Chile, far from its birthplace of Bordeaux. Although Carménère once accompanied Malbec and Petit Verdot as a minor blending grape in Bordeaux, it is now virtually extinct there, though it has been thriving since the mid-nineteenth century in Chile. Originally mistaken for Merlot, it is now successful of its own accord and plantings continue to increase. It is bottled both on its own and as part of Bordeaux-inspired blends.

In the Glass

If not fully ripe, Carménère is often marked by a green, herbaceous character (think green bell pepper and green peppercorn), and expresses flavors of red berry and black pepper when just ripe. With additional hangtime at the end of harvest, it is reminiscent more of blackberry, blueberry, and dark plum, with rich and savory notes of chocolate, coffee, smoke, and soy sauce.

Perfect Pairings

Carménère can easily overpower lighter fare, but makes a great match for a hearty steak or barbecued red meat. It can also work well with white meat when prepared with a richer sauce such as mole.

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.

RWC143053_2005 Item# 92784