Multi-flavoured Carmenère from Colchagua shows best when processed with extended oak contact. Again we utilize our breakthrough, two-stage oaking system. Hungarian oak shavings are introduced at the start of fermentation, then lightly toasted Hungarian oak cubes are used for further extraction during the postfermentation stage.
The oaks together add surprisingly soft tannins, subtle toast, and vanilla, providing a terrific backdrop to the aromas and flavours of blackberry, black cherry, tropical fruit, and spice from the grapes. With age, notes of coffee, mocha, and tobacco can be expected along with a mineral tang that forms as part of the lengthy finish. The wine is medium to full-bodied with bright ruby colour. Its charm will begin to show after 6 months of cellaring, and should continue to develop for at least 2 years.
Oak 4 / Body 5 / Sweetness 0