Casas del Bosque Carmenere 2018 (Chile)
- Dark plum
- Toasted almond
- Spice notes
- Chalky tannins
"Combining lovely fruit purity with a subtle spicy infusion, the wine shows cassis, dark plum, thyme and toasted almond characters on the nose with a hint of clove. The medium-full-body delivers ripe fruit intensity combined with velvety texture and chalky tannins, offering excellent structure and length. At its best: now to 2024" Sam Kim, Wine Orbit, May 2020
Deep red with a purple rim. Aromas reminiscent of are complemented with notes of dried plum, raspberry and tobacco. Gentle mouthfeel with low acidity and integrated tannins. Finishes medium long.
Carmenère fruit from different growers in the Rapel Valley, grown on the hillsides, overlooking the rivers Tinguiririca and Cachapoal, cropped at less than 10 tons / ha (4 tons / acre).
A dry season with moderate temperatures, the grapes wereharvested during the second half of April.
Upon arrival at the winery all grapes were destemmed and crushed to stainless steel tanks and inoculated with selected yeasts. Fermentation occurred quickly; temperatures reached 32ºC. The wine was left to macerate for an additional 7 days, for added structure and longevity. Half the resulting wine underwent malolactic in barrels, where it was left to age for an average time of 6 months. The other half was kept in tanks to complete malolactic fermentation. The wine was finally assembled, filtered and bottled. A total of 11,100 cases were produced.
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Casas del Bosque Carmenere 2018 (Chile)
Casas del Bosque Carmenere 2018 (Chile)
- Dark plum
- Toasted almond
- Spice notes
- Chalky tannins
"Combining lovely fruit purity with a subtle spicy infusion, the wine shows cassis, dark plum, thyme and toasted almond characters on the nose with a hint of clove. The medium-full-body delivers ripe fruit intensity combined with velvety texture and chalky tannins, offering excellent structure and length. At its best: now to 2024" Sam Kim, Wine Orbit, May 2020
Deep red with a purple rim. Aromas reminiscent of are complemented with notes of dried plum, raspberry and tobacco. Gentle mouthfeel with low acidity and integrated tannins. Finishes medium long.
Carmenère fruit from different growers in the Rapel Valley, grown on the hillsides, overlooking the rivers Tinguiririca and Cachapoal, cropped at less than 10 tons / ha (4 tons / acre).
A dry season with moderate temperatures, the grapes wereharvested during the second half of April.
Upon arrival at the winery all grapes were destemmed and crushed to stainless steel tanks and inoculated with selected yeasts. Fermentation occurred quickly; temperatures reached 32ºC. The wine was left to macerate for an additional 7 days, for added structure and longevity. Half the resulting wine underwent malolactic in barrels, where it was left to age for an average time of 6 months. The other half was kept in tanks to complete malolactic fermentation. The wine was finally assembled, filtered and bottled. A total of 11,100 cases were produced.
Product Information
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Shipping & Returns
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Description
- Dark plum
- Toasted almond
- Spice notes
- Chalky tannins
"Combining lovely fruit purity with a subtle spicy infusion, the wine shows cassis, dark plum, thyme and toasted almond characters on the nose with a hint of clove. The medium-full-body delivers ripe fruit intensity combined with velvety texture and chalky tannins, offering excellent structure and length. At its best: now to 2024" Sam Kim, Wine Orbit, May 2020
Deep red with a purple rim. Aromas reminiscent of are complemented with notes of dried plum, raspberry and tobacco. Gentle mouthfeel with low acidity and integrated tannins. Finishes medium long.
Carmenère fruit from different growers in the Rapel Valley, grown on the hillsides, overlooking the rivers Tinguiririca and Cachapoal, cropped at less than 10 tons / ha (4 tons / acre).
A dry season with moderate temperatures, the grapes wereharvested during the second half of April.
Upon arrival at the winery all grapes were destemmed and crushed to stainless steel tanks and inoculated with selected yeasts. Fermentation occurred quickly; temperatures reached 32ºC. The wine was left to macerate for an additional 7 days, for added structure and longevity. Half the resulting wine underwent malolactic in barrels, where it was left to age for an average time of 6 months. The other half was kept in tanks to complete malolactic fermentation. The wine was finally assembled, filtered and bottled. A total of 11,100 cases were produced.
