Cono Sur Organic Cabernet Sauvignon/Carmenere 2012 Front Label
Cono Sur Organic Cabernet Sauvignon/Carmenere 2012 Front Label

Cono Sur Organic Cabernet Sauvignon/Carmenere 2012

  • TP88
750ML / 0% ABV
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  • WS91
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750ML / 0% ABV

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, South America
Cono Sur Winery Video

Firmly grounded in the spirit of New World winemaking, Cono Sur wines reflect the incredible terroir of South America’s Southern Cone. Surrounded by the Andes Mountains to the east, the Pacific Ocean to the west, the Atacama Desert to the north and ancient glaciers to the south, the Southern Cone Cono Sur en Español—sees abundant sunlight, vast day-to-night temperature variations and natural irrigation from mountain snowmelt. It all adds up to extraordinary fruit from unmatched vineyards in Chile.

Balancing innovation, sustainable practices and a fierce dedication to quality, each sip is a masterpiece.

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One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards 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. While historically focused solely on Pisco production, today this area finds success with 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 Pinot Noir, 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 make excellent Riesling, Chardonnay and Pinot Noir.

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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

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