The Carmenère grape came to Chile via Bordeaux in the late nineteenth century, and lately it's been more at home in South America than France. The red wines made from this grape can range from refreshing and easy-drinking to full-bodied and dense. This is one of the brawnier ones, with rich, dark fruit and a touch of spiciness from oak aging.
Chilean winemakers are known for opening their arms to forgotten European grape varieties, nursing them back to health, and then releasing them back to the rest of the world - and we can’t thank them enough for it. Chile’s friendly, delicious Carmenères are the best example, but Chile is generally one of the most consistent sources of delicious, ready-to-drink, approachable wines. Cabernet...
Hundreds of years ago, the red Carmenère grape was widely used in the blended wines of the best châteaux in Bordeaux. No more, however: it was difficult to grow and often gave low yields, so the French mostly abandoned it. It has recently found a home in Chile, where it has successfully been made into full-bodied, deep red varietals.
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