Terrunyo Carmenere 2007
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Wine & Spirits
If Carmín seduces with its buxom generosity, the 2007 Terrunyo feels more like a quiet beauty. This is Recabarren's deuxième vin, a selection from the Peumo Vineyard planted in the mid-1970s on the northern bank of the Cachapoal River. A sophisticated carmenère, as if tailored in black tie and tails, this has a structure based on a fine mesh of tannin that supports tart black fruit flavors. It hints at herbal notes and whispers of sweeter fruit aromas. Decant this if you open it now for game dishes like braised partridge; it will benefit from six to eight years' aging.
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Robert Parker's Wine Advocate
The fruit for the purple-colored 2007 Terrunyo Carmenere (which contains 11% Cabernet Sauvignon and 2% Cabernet Franc) was sourced from Block 27 of the Peumo Vineyard in Rapel planted in 1987. The wine was aged for 19 months in 70% new French oak. It offers up a captivating bouquet of sandalwood, Asian spices, incense, floral notes, black plum, and blackberry. This sets the stage for a full-bodied, dense, plush, full-flavored, incipiently complex Carmenere that has the balance and structure to evolve for several more years. It will provide optimum drinking from 2015 to 2022. Both vintages are approachable now which is a good thing because readers will have a hard time keeping their hands off these two beauties.
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Wine Enthusiast
Lush and full. with deep blackberry, black currant and Mediterranean black olive flavors. Drink now through 2012.
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Wine Spectator
Sleek and polished, displaying a pure, racy core of raspberry, black cherry and black currant fruit, laced with alluring black tea, mineral and tobacco notes. Very stylish. Drink now through 2012.
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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.
Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.
Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.
The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.
Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.
Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.
Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.