Terrunyo Peumo Vineyard Block 27 Carmenere 2016
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Wong
Wilfred
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Full-flavored, well-seasoned dishes with fresh herbs and a touch of spicy heat. All types of grilled meats with spicy or sweet-and-sour seasoning. Flavorful dishes based on grains, beans, or pasta with body and texture, with or without cheese, such as quiche, risotto, pizza, cannelloni, etc.
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Wilfred Wong of Wine.com
COMMENTARY: For many wine drinkers, Carmenère has been a difficult grape variety to wrap the palate around. The wines' flavors often run between dried herbs to red currants and are sometimes augmented with the use of oak, extraction, and late-picked grapes. Fortunately, the Concha y Toro Block 27 Carmenère has been made with excellent integrity. The 2016 vintage is quite elegant and fine. TASTING NOTES: This wine is beautiful and exhibits a palate of balance and grace. Its aromas and flavors of ripe red currants and dried herbs should pair it well with a rosemary-accented oven-roasted pork tenderloin. (Tasted: November 30, 2018, San Francisco, CA)
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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.
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.