I'm tasting Carménère this afternoon with Master Sommelier Fred Dexheimer in the Dogpatch neighborhood of San Francisco. In 1994, French ampelographer Jean-Michel Boursiquot determined that Carménère was interspersed with Merlot in Chile's vineyards. We used to think of Carménère as having a "green and herbal" quality but that was back when it was picked along with earlier ripening Merlot. Carménère needs 3-6 weeks longer to ripen making Chilean Merlots and Carménères infamously "green". Tastes like they've got it all sorted out; it's now a specialty of the Chilean wine industry and these Carménère's are ripe and delicious, all chocolate, coffee, and tobacco.

Viña Casa Silva Gran Reserva Los Lingues Colchagua 2006

Cono Sur Visión Single Vineyard Colchagua 2008

Santa Ema Amplus One Cachapoal 2006

Apaltagua Grial Colchagua 2007

jessebeckerMS
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