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Primus The Blend 2008

Other Red Blends from Chile
  • WS90
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Winemaker Notes

The 2008 growing season was warm which provided good ripening and excellent red, ripe fruit flavors. Care was taken to avoid over-exposure from the direct afternoon sunlight. Rainfall was lower than average, which combined with the warm temperatures provided healthy grapes, intense fruit flavors and robust tannins.

Blend: 44% Cabernet Sauvignon, 21% Syrah, 19% Carmenere, 15% Merlot

The Winemaking Team
Primus wines are crafted by a team of expert viticulturists and winemakers led by winemaker, Cristian Aliaga, who has over 10 years' experience at Veramonte. Alvaro Espinoza, one of the world's most respected winemakers, widely known as an innovator and champion of some of Chile's best red wines, joined the team to craft the Primus wines. Alvaro works closely with the team to continually refine vineyard and winery practices that deliver rich ripe fruit with complexity, intensity and distinctiveness.

Critical Acclaim

WS 90
Wine Spectator

This ripe, full-bodied red mixes dark cherry, cassis and raspberry ganache notes with layers of spice, coffee bean and licorice that linger on the savory finish. Cabernet Sauvignon, Syrah, Carmenere and Merlot.

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Primus

Primus

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Primus, , South America
Primus
Primus wines are produced by the Veramonte winery. Veramonte represents a return to Agustin Huneeus' Chilean roots. When he spearheaded development of the Veramonte Estate in 1990, there were less than 100 acres of grapevines planted in the Casablanca Valley.

The coastal mountain ranges surrounding the Casablanca estate create a unique terroir with a diversity of microclimates. The valley floor's cool climate is reminiscent of Carneros and ideal for growing premium Chardonnay. The foothills are warmer, akin to the more Northern reaches of the Napa Valley. Here, the climate is more suited to varieties like Carmenëre, the lost Bordeaux grape that has become Chile's citizen and the basis of Primus, our racy, exotic Chilean blend.

Using the latest viticultural technology developed in California, rootstock has been matched to each vineyard block and clone. Vertical trellising and dense vine spacing balance growth and fruit production. Veramonte's Casablanca vineyard produces significantly lower yields than other grape growing regions in Chile, resulting in grapes with more intensity and concentration.

Recognizing that the region also had potential as a tourist destination for its proximity to Santiago, Huneeus began to plant the estate and in 1995, constructed the first Napa Valley style hospitality center in Chile. The first wines were released in 1996.

Yarra Valley

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS308008_2008 Item# 110039

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