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Carménère

2010 Maule Valley Carmenere

The Aromo Carménère from the 2010 vintage is a delightful expression of the Maule Valley, showcasing the region's ability to produce exceptional red wines. This medium-bodied wine exhibits a vibrant ruby hue, hinting at its youthful character. With a pronounced acidity, it offers a lively and refreshing mouthfeel that beautifully balances the fruit intensity. Expect prominent notes of dark berries, plum, and a touch of spice, which are typical characteristics of the Carménère varietal. The tannins are notable yet refined, providing structure without overwhelming the palate. Dry in style, this wine is an excellent choice for pairing with grilled meats or rich, savory dishes, making it a versatile addition to any dining experience.

Tasting notes:


Blackcurrant, Black Pepper, Tobacco

Blackcurrant

Blackcurrant

Black Pepper

Black Pepper

Tobacco

Tobacco

Flavor profile:


Acidity Low

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Color Intensity Color Intensity 0

Low High

Oak Oak 2

Low High

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Spiciness Spiciness 0

Low High

Pairs well with:


Herbed Lamb Chops, Roasted Lamb, Lamb Chops

Region:


Maule Valley
Maule Valley

When it comes to well-balanced reds of great value, Chile's Maule Valley is hard to beat. The southernmost part of Chile's Central Valley, Maule is a large sub-region with many microclimates and soil types. The Maule River and the nearby Pacific Ocean both greatly influence its climate. Maule was one of the first places in Chile planted with grapevines. It is famed today for its 100-year-old Carignan vines and the densely sumptuous wines they produce. More typical, however, are its powerful Cabernet Sauvignon, spicy aromatic Carménère and plush Merlot reds. For whites, check out Maule's cheery Sauvignon Blanc and rounded Chardonnay. Chile’s Denominación de Origen (DO) classification system focuses on separating wines by the physical location of origin. To use the DO classification on a label, a producer must have pulled 85 percent of the fruit used in a wine from a defined regional location. The DO system names wine regions in the country from north to south.

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