Carma
Carmenere
$16.95
Curico Valley, Chile
2012
Heartwood and Oak Review: "Made from fruit that comes from the center of the industry in Palmilla, this Carménère is some of the finest in the country. Ten-year old vines lend a maturity to the wine. Raspberries and cherries lead the aroma of the wine, along with an herbaceous note. The red fruit notes continue on the palate, with complexity added by spicy flavors and a note of bittersweet chocolate and toasted coffee beans. The wine is juicy and delicious and a great, easy-drinking Carménère."
My review: I disagree wholeheartedly with Hearwood and Oak claiming this wine to be "easy-drinking." This wine had a hint of red fruits with an extremely overwhelming tobacco and bitter burnt coffee flavor that made it very difficult to drink. I had some cheese with it which seemed to help to cleanse the palate between sips so the flavors were not as overbearing but I still could not get over the bitterness and burnt flavors. I only let it decant an hour before drinking so perhaps if I had decanted it for about fifteen more hours the wine may have palatable. After trying a Carmenere and Cabernet Sauvignon blend with a similar flavor profile, I think it may be that this grape just has those properties.
This wine was tasted with cheese.
$16.95
Curico Valley, Chile
2012
Heartwood and Oak Review: "Made from fruit that comes from the center of the industry in Palmilla, this Carménère is some of the finest in the country. Ten-year old vines lend a maturity to the wine. Raspberries and cherries lead the aroma of the wine, along with an herbaceous note. The red fruit notes continue on the palate, with complexity added by spicy flavors and a note of bittersweet chocolate and toasted coffee beans. The wine is juicy and delicious and a great, easy-drinking Carménère."
My review: I disagree wholeheartedly with Hearwood and Oak claiming this wine to be "easy-drinking." This wine had a hint of red fruits with an extremely overwhelming tobacco and bitter burnt coffee flavor that made it very difficult to drink. I had some cheese with it which seemed to help to cleanse the palate between sips so the flavors were not as overbearing but I still could not get over the bitterness and burnt flavors. I only let it decant an hour before drinking so perhaps if I had decanted it for about fifteen more hours the wine may have palatable. After trying a Carmenere and Cabernet Sauvignon blend with a similar flavor profile, I think it may be that this grape just has those properties.
This wine was tasted with cheese.
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