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Falernia Carmenere Reserva 2007

Carmenere from Chile
  • RP90
15% ABV
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  • RP89
  • WS87
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3.8 8 Ratings
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3.8 8 Ratings
15% ABV

Winemaker Notes

Intense fruity character with vanilla and chocolates notes.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Purple color; herbs and spice box, ripe, savory, balanced, no hard edges, drink now – 6 years.
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Falernia

Falernia

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Falernia, South America
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Viña Falernia is located in the Elqui Valley between La Serena and Vicuña, 520 km (323 miles) to the north of Santiago and it is at present Chile's northernmost wine estate.

The soils in our vineyards are composed partly of rubble which has eroded from the Andes mountains and deposited by glaciers and wind, and partly of alluvial sand and silt deposited by the river. While stony, gravely soils are regarded as poor for most crops, their excellent drainage qualities make them perfect for wine growing. The climate is semi-arid (average annual rainfall is 80-100 mm) making drip irrigation indispensable during the spring and summer months.

Climatic factors have a crucial influence on the quality and flavour of wine. With the majestic Andes as a backdrop, their peaks gleaming white all through the summer, the vineyards benefit from currents of cold air which descend from the high mountains at night. They cool the vineyards, causing a dramatic contrast between day and night time temperatures during the ripening season, from 27-32°C (80.6-89.6°F) to 10-12°C (50-53.6°F). This has the result of reducing respiration via the leaches and thereby furthering the accumulation of sugar in the grapes as well as the synthesis of polyphenols (tannins and coloring matter) along with the aroma and flavour substance.

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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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Carmenere

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Dark, full-bodied and herbaceous with a spicy kick, Carménère found great success with its move to Chile in the mid-nineteenth century. Far from its birthplace of Bordeaux, Carménère once accompanied Malbec and Petit Verdot as a minor blending grape there. But the variety went a bit undercover, impressing wine lovers until 1994 when many plantings previously thought to be Merlot, were profiled as Carménère. Regardless of what vine variety it actually was, these have proven successful and plantings continue to increase.

In the Glass

Carménère can express a bit of herbaceous character or black pepper but in warm climates or with additional hangtime before harvest, it makes wines reminiscent of blackberry, blueberry and dark plum, with rich and savory notes of chocolate, coffee, smoke and soy sauce.

Perfect Pairings

Carménère makes a great match for a hearty steak or barbecued red meat. It can also work well with white meat when prepared with a mole sauce or spice rub.

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.

TRD111284_2007 Item# 116706