Winemaker Notes
Deep, dark violet. A fresh and flavorful wine that reveals the spicy side of Carmenère, with a hint of roast red pepper, ash, red fruit and baking spices. Medium-bodied and refined in the mouth, it showcases juicy fruit and a long, smooth finish. Always an elegant expression of Peumo.
Try with all types of barbecued meat with a spicy or sweet and sour marinade, as well as rabbit or mature cheese.
Professional Ratings
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James Suckling
A fresh and composed wine that shows the spicy aspect of carmenere, with some grilled red pepper, ash, red berries and baking spices. Medium-bodied and pretty refined on the palate, showing juicy fruit and a long, supple finish. Always an elegant expression from Peumo. Drink or hold.
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Wine Spectator
Displays alluring aromas of dried lavender, cocoa nib and pink peppercorn that join a rich and generously textured core packed with black cherry and berry flavors. Plenty of fresh acidity knives through and lifts the core flavors as they linger, with spice details and well-integrated tannins. Drink now through 2035.
Dark, full-bodied and herbaceous with a spicy kick, Carménère found great success with its move to Chile in the mid-19th century. However, the variety went a bit undercover until 1994 when many plantings previously thought to be Merlot, were profiled as Carménère. Somm Secret— Carménère is both a progeny and a great-grandchild of the similarly flavored Cabernet Franc.
With an outstanding reputation for its bold reds, especially Cabernet Sauvignon, Syrah and Carmenere, the Cachapoal Valley spreads through the northern part of Chile’s Rapel Valley, with a continuous backdrop of the majestic Andes to its east. This region reaches as far north as the southern outskirts of the city of Santiago where it meets the famous region of the Maipo. The Cachapoal Valley produces no shortage of plum and berry dominated full-bodied reds with aromas and flavors reminiscent of mint, cocoa, spice or smoked meat.