Chono, Carmenère
Staff Pick

Chono, Carmenère - 2019

Item # 17923 750mL
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Grape Variety
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Production Methods



Practicing Organic

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

Tasting Notes

This is a hearty, dark red wine made from the Carmenère grape variety. It's aged in oak for a short period to give it just a little spice on the palate. An excellent choice for meat and barbecue.

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Staff Pick Notes

Ever had a Carménère before? One of the original six grapes of Bordeaux, it's rarely grown there anymore, but has flourished in Chile's Central Valley over the past 150 years. This is a great introduction to the grape if you are new to it. While it doesn't have a long finish, the Chono Carménère has great acidity and is very enjoyable, with luscious notes of blackberries, blackcurrant, ripe blueberries, and spice. Perfectly suited for weeknight grilling. Fresh enough for summer and even better alongside cool weather comfort food like tagine or chili.

- MM

About the Producer

Maipo Valley, Chile “Chono” is a brand created by Geo Wines, Inc, a company founded by Sergio Reyes and Alvaro Espinoza, who are two of the most respected and innovative winemakers in Chile. They are an organization passionate about quality as well as sustainable viticulture, and are focused on handcrafted wines that express their terroir and typicity of each varietal grape. The name Chono...

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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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