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Flat front label of wine

Cono Sur Organic Cabernet Sauvignon/Carmenere 2012

Other Red Blends from Chile
  • TP88
0% ABV
  • WS91
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Winemaker Notes

This Cabernet Sauvignon, Carmenere blend, made from organically grown grapes certified by the BCS Öeko Garantie GmbH, bears the spirit of our estate workers, pedaling their way to our vineyards each day. From the Colchagua Valley, this reddish-purple wine offers an expressive and very fruity nose, with notes of plums, berries and nutty hints. In mouth, this juicy blend has a delightful concentration of red and black fruits, which are in complete harmony with soft tannins. A wine of integrated character, that culminates in a chocolate finish with underlying woody and toasty flavors.

This blend goes well with all kinds of red meats, pate, lamb and game. It's also a great choice to serve next to stews, casseroles and legumes.

Critical Acclaim

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TP 88
Tasting Panel
Smooth and ripe with some sweet vanilla and soft herbs; rich blackberry and cassis with depth and nice, juicy acidity; charming and organic as well. 60% Cabernet Sauvignon, 40% Carmenere.
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Cono Sur

Cono Sur

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Cono Sur, Chile
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Cono Sur Vineyards and Winery was founded in 1993, with the vision of producing premium, expressive and innovative wines conveying the spirit of the new world. Their name refers to the company's geographic position; it represents wines proudly made in South America's Southern Cone, on whose western edge lays Chile and its gifted wine valleys. Their logo is a freehand drawing of the silhouette of South America. Right from the start, Cono Sur applied new ideas and technology to winemaking traditional methods. Nowadays, Cono Sur's original claim, "No family trees, no dusty bottles, just quality wine," continues to inspire them towards quality, innovation, style and creativity.

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.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

ALL6156042_2012 Item# 129323