Viña Villalobos "Lobo", Carménère
Staff Pick

Viña Villalobos "Lobo", Carménère - 2017

Item # 35990 750mL
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Grape Variety

Production Methods



Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

Tasting Notes

From a formidable, natural wine-making winery from the Central Valley of Chile. The vines are 30-40 years old and produce a complex, concentrated Carmenère that is loaded with green pepper, dark fruit and spice.

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Staff Pick Notes

Truthfully, I identify myself as sensitive to Methoxypyrazine (Pyrazine) when wines with this compound lean toward the herbaceous characteristics of green bell pepper. Bordeaux related grapes usually contain higher proportions of it, but alas I may have met my exception with this Carmenere from the Central Valley of Chile. Wild, flowing and free, these vines of Carmenere are never treated with any chemicals and tended with the utmost respect to the terroir, everything being handled by hand with traditional tools and horses. The vines have been growing for 30+ years producing a refined and concentrated red wine that has touches of chocolate, glossy, dark ruby fruit, and the signature green bell pepper tones. There is also a dollop of sour creaminess that drapes stunningly on the palate, making this an excellent pairing with fatty foods.


Astor's Glossary of Terms


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...

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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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