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Primus The Blend 2013

Other Red Blends from Colchagua Valley, Rapel Valley, Chile
  • JS92
  • W&S91
  • WE90
14.5% ABV
  • JS91
  • JS93
  • WW91
  • WE91
  • WE90
  • WS90
  • WS90
  • RP90
  • WE90
  • W&S92
  • W&S90
  • WS89
  • WS89
  • WE89
  • WS89
  • WS88
  • W&S91
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4.1 18 Ratings
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4.1 18 Ratings
14.5% ABV

Winemaker Notes

Deep dark red in color. Expressive and aromatic notes of blackberry, blueberry and cherries are surrounded by cassis, leather, rosemary and bay leaf accents. The entry is intense and lush with flavors of plum, strawberry and blueberry. Soft and velvety tannins, bright acidity and seamlessly integrated oak provide lovely structure and a lingering finish.

Blend: 25% Cabernet Sauvignon, 25% Carmenere, 25% Syrah,15% Merlot, 5% Cabernet Franc, 5% Petit Verdot

Critical Acclaim

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JS 92
James Suckling
Aromas of mint, blackberry and cherry follow through to a full body with fine tannins and a persistent texture and flavor. Some age in large casks. A blend of mostly carmenere and cabernet sauvignon with some cabernet franc and merlot. Drink now.
W&S 91
Wine & Spirits
At first, carmenère seems to dominate this blend with cabernet, syrah and merlot. Slowly, the herbal and vegetal notes diminish as air brings up juicier fruit flavors, creating a welcoming red with enough structure to take on a steak.
WE 90
Wine Enthusiast
Lightly roasted, leathery berry aromas are oaky but not overly woody or resiny. A dense, concentrated palate is creamy but appropriate in feel, while flavors of black cherry, cassis, baking spices, vanilla and caramel end in a lasting swirl of licorice, nutmeg and cocoa powder flavors.
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Primus

Primus

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Primus, Colchagua Valley, Rapel Valley, Chile
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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.

Colchagua Valley

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Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.

Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.

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 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.

ULL736523_13_2013 Item# 141523