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Terrunyo Carmenere 2008

Carmenere from Chile
  • RP93
  • WE91
  • WS91
14% ABV
  • W&S95
  • RP93
  • WE92
  • WS91
  • RP94
  • WS92
  • W&S94
  • RP93
  • WE91
  • RP95
  • W&S93
  • WE91
  • WS91
  • RP95
  • W&S92
  • WS90
  • WE90
  • W&S93
  • WE90
  • RP94
  • W&S92
  • WS91
  • WE91
  • WS90
  • W&S90
  • W&S94
  • RP93
  • WE91
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2.0 2 Ratings
14% ABV

Winemaker Notes

Dark and deep red with violet nuances. On the nose, this wine is very elegant and complex with great character of pure Carmenere - plumy, red ripe fruit, spicy and black cherries. On the palate, it has great structure. It is mouth filling with mineral, sweet tannins, graphite, powerful as it is delicate, with lots of fruit giving a long finish.

Blend: 85% Carmenere and 15% Cabernet Sauvignon

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2008 vintage displays a very similar aromatic and flavor profile as the 2007, as well as a voluptuous body. It will evolve for several years and offers a drinking window extending from 2015 to 2023. Both vintages are approachable now which is a good thing because readers will have a hard time keeping their hands off these two beauties.
WE 91
Wine Enthusiast
Dense in color, with earthy, crusty aromas of baked berry, moss, tobacco, cola and cassis. Feels lush, meaty and deep, with tobacco, balsamic flavors, baked blackberry and chocolate. Mellow, lightly herbal and smooth on the finish; hits all the high marks.
WS 91
Wine Spectator
Dark cassis, kirsch and plum sauce fruit is framed by fine tannins, which lend a creamy edge to the dark fruit notes and maduro tobacco, wildflower and spicy cedar hints.
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Terrunyo

Terrunyo

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Terrunyo, Chile
2008 Carmenere
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.

FED514940_2008 Item# 112276

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