Concha y Toro Don Melchor Cabernet Sauvignon 2007
Color: Bright ruby-red. Bouquet: Expressive and complex chocolate, black cherry and ripe plum mingle with coffee and cassis. Taste: Red fruit features in a dense, full-bodied wine whose fine, ripe tannins lead into a big, long and juicy finish.
Don Melchor Cabernet Sauvignon is appropriate with any hearty dish, especially lamb and steak.
The 2007 Don Melchor (98% Cabernet Sauvignon and 2% Cabernet Franc) was sourced from the Puente Alto Vineyard in Maipo at over 2100 feet of elevation. The wine was aged for 15 months in 78% new French oak. It sports an incipiently complex bouquet of toasty oak, pencil lead, exotic spices, incense, violets, and black currant, and blackberry. Structured and styled much like a classified growth Medoc, it has the balance to evolve for at least 6-8 years. Patience will be required because this tightly wound effort has much more to reveal. It should be most memorable when it attains its peak.
Still a touch tight, but dense, focused and layered, with well-integrated structure underneath loam, blackberry, espresso, tobacco and sage notes. The long finish has nice drive, with the loam edge stretching out. This has the poise and balance for cellaring. Drink now through 2017.
Deep, a bit reduced on the nose, and full as can be, with blackberry, cassis and prune aromas. The palate is super rich and concentrated, and frankly a bit heady. Flavors of burnt brown sugar, toast, tobacco, pepper and baked berry fruits are delicious, and the finish is dense and long. Drinkable now but best in another two to four years. This marks the 20th anniversary of Concha y Toro's Don Melchor Cabernet.
Enrique Tirado blends Concha y Toro's top cabernet from a terrace above the Maipo River, where the vines were planted in the mid-1970s. The warm 2007 vintage produced a robust and generous Don Melchor, succulent in its blackberry jam flavors accompanied by mocha notes. It’s a powerful wine to drink now with roast lamb or to cellar for at least three years.
Glass-staining ruby. Sexy, highly perfumed aromas of raspberry, cherry compote and potpourri, made more complex by notes of musky herbs and tobacco. The yield in '07 was reportedly pitifully low but this wine comes off as lithe and energetic, with excellent clarity and sweet red fruit character. Finishes with noteworthy length, clarity and a juicy red fruit character, and with very soft tannins. This will drink well young or with age. I also had the chance to re-visit the 2006 Don Melchor, and it has put on weight and richness since last year, but with no loss of vivacity. I'd keep my hands off my bottles for at least another five years.
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Responsible for the vast majority of American wine production...
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.
Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.