Carménère was the Cabernet Sauvignon of the 1820’s, and Bordeaux was it’s Napa. In the sweetness that is South America, Chile is now the new Napa. And Carménère is the new Cabernet Sauvignon. Also, we all thought it was Merlot until the DNA tests came in. Mind is blown yet?
This grape often comes off as aggressively green with a resinous tobacco element, which can be outputting. This comes to a truth about grapes: there are always off-flavors that winemakers have to deal with. Figure out how to translate intensity to the wine lover.
Think about garlic: if you eat it raw, it SUCKS. If you smash it up and caramelize it, it’s FANTASTIC. The same goes for winemaking. You have to meld flavors to what people enjoy.
Sweet dark chocolate with gamey notes that will take you down a dark path. There is an acid freshness of fresh acid that drops into dried plum and quince. The finish is soft and veers into salted chocolate on the finish.
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