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Veramonte Carmenere 2019

$36.55
CARMÉNÈRE | 2019 Colchagua Valley Organic Wine COMPOSITION 100% Carménère WINEMAKER’S NOTES After destemming, the grapes are cold macerated for five days in open top stainless-steel tanks and fermented with native yeasts. After primary fermentation, the wine is macerated with its skin for another ten days to achieve greater smoothness and intensity of flavors. Finally, the wine is racked to neutral oak barrels and aged for 8 months. 2019 VINTAGE A good harvest in the Colchagua Valley, with favorable weather conditions that, despite the scarcity of precipitation, gave us a good ripening curve. Harvest began during the projected timeframe and gave us intense fruit with great balance between the acidity and the tannins. It gave us a fresh carménère, with structure and a smooth finish. Food Pairing: Beef, Pasta, Lamb, Poultry

Primus Carménère 2021

$52.00
Apalta - Colchagua Valley, Chile Produced by Alto de Casablanca, Primus 2021 is a full-bodied Chilean Carmenère fragrant with earthy florals, mixed dark berry and wild herb aromas, juicy with dark berry, violets, sage and thyme flavours with a spicy peppery finish. Nicely done. The Caménère vines for this wine are south facing along the Tinguiririca River. The grapes are handpicked with a double selection before macerating in open stainless-steel tanks with native yeasts. The skins remain after fermentation to give structure and soften its finish. The best blocks from the harvest are then selected and blended before aging in French oak barrels for 12 months. Nose: Aromas of red fruits, cedar and boldo herbs. Palate: It’s fresh and fruity in mouth with cherry flavors and a touch of pepper and rosemary. Silky with velvety tannins and good volume. Food Pairing: Beef empanadas, curried lamb, and stews. Recommended Serving Temperature: 16º C "A spicy carmenere with cherries, allspice and black olives. Juicy and lively with the medium-bodied palate wrapped by firm but fine tannins. From organically grown grapes. Drink or hold." - 92 points, James Suckling