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Rated "Exceptional" by The Beverage Tasting Institute: "Opaque garnet violet black color. Aromas of berries in cream and sour cherry pie with a silky, fruity medium-to-full body and a interesting, medium length, pickled beet and cedar finish with medium tannins and light oak. A zesty red that will be great with spicy Asian or Latin meat and vegetable dishes." Gold Medal.
Our sixth vintage of this rare wine for us at Yorkville Cellars . The "lost" red grape of the Bordeaux region and nearly extinct there, but then rediscovered in Chile, where there are over 13,000 acres growing. In California with about 450,000 acres of wine grapes, it is an extremely rare grape with only 55 bearing acres. Similar to a richer, more aromatic Merlot, this wine is deeply colored, dark and brooding, with prominent blackberry and boysenberry fruit. It has seductive dark chocolate aromas along with a undertones of pepper and earth. Bright cherry and medium tannins to finish, making it an excellent food wine; a nice complement to braised meats and stews.
Distinguished as one of the six Noble Red grapes of Bordeaux, it played a major role in the wines of the 1855 classifcation that built Bordeaux's reputation. You've seen Carmenere in the Chilean section in your wine store as Chile now has 98% of the world's plantings. An extremely rare grape (55 acres) in California, so low odds of finding another Carmenere wine produced here.
Here is one of the better stories about Carmenere grapes we've found:
Carmenere: The Rediscovery of the King. [click here to read]
A Wine Harlots review of our 2006 vintage: "You might try it for its novelty factor – a Californian carménère? But you’ll find you’ll have a craving for this deliciousness." [click here to read full review].
An outstanding chef at a special Yorkville WineMaker Dinner paired a past Carmenere vintage with:
Merguez Sausage Baby Lentil Puree, Carmenere Reduction (Finn and Porter, Hilton Mark Center, Alexandria, VA, March 13, 2009)
We also think this is fun a fun dish: Carmenere Pears [click here for recipe].
Our 2009 vintage was awarded 93 points:
Harvested on Oct 30th, grapes were gently crushed, and cold soaked for three days before innoculation. Fermentation in tank was completed in 16 days, and then the wine was gently pressed and racked to French oak barrels for ageing. After 20 months in oak, the wines were settled, fined, and gently filtered before bottling. Delicious now, or hold 4-8 years.
A member of the Cabernet family of grapes, the name "Carménère" originates from the French word for crimson, which refers to the brilliant crimson color of the autumn foliage. Helps make our vineyard look like a box of Trix cereal.
Total Acidity: 7.0 gm/ liter
Residual Sugar: 0.3%