Gran Reserva Carmenere 2014

This Carmenere is an expression of the terroir. The grapes were harvested in April with a complete level of maturity to show all their aromatic potential. The wine was aged in oak barrels and stainless steel tanks for 12 months. 

About the Vineyard

The grapes come from Maule Valley, near the town of San Clemente, close to the foothills of the Andes Mountain Range. The vines are grown over clay soils of volcanic origin and some colluvial formations over a stony bed in decomposition. This Carmenere is product of a fine selection from the best plots of our first planted vines, which have now more than 25 years and are managed with an average yield of 7 tons/ha.

Wine Production

The grapes are handpicked and then taken to the cellar, where they are de-stemmed and put in stainless steel tanks for a prefermentative cold soak for 3 to 4 days. The fermentation is carried on between 25° and 26°C, with mild extractions, taking between 8 to 12 days to finish. Afterwards, the wine goes through a 1 or 2-week post fermentative maceration to gain in complexity and roundness. Once it has reached its optimum quality, it goes directly to French oak barrels for malolactic fermentation, ageing for 12 months.

Tasting Notes

Deep purple in color, this wine shows ripe aromas of blackberry, plum, fig and dates. On the palate, it has a rich and velvety mouthfeel and notes of voluptuous dark fruit--a wine of superb balance!

Food Pairing

Pair with peppered steak, leg of lamb with mint sauce, or paella a la Valenciana. 

Production Info
Vineyard name
La Higuera
Vineyard size
63 acres
Soil composition
Clay-Loam
Training method
VSP
Elevation
594 feet
Vines/acre
1,600
Yield/acre
2.8 tons
Exposure
Northern
Year vineyard planted
1994
Harvest time
April
First vintage of this wine
1999
Bottles produced of this wine
120,000
Winemaking & Aging
Varietal composition
10% Petit Verdot
Fermentation container
Stainless steel
Age of Aging Container
New-Two years
Length of alcoholic fermentation
10 days
Fermentation temperature
75 °F
Maceration technique
Cold Soak Maceration; Racking, and Pumpovers
Maceration length
5 days; 7-14
Type of aging container
Barrels and Stainless steel tanks
Length of bottle aging
6 months
Type of oak
French
Length of aging before bottling
12 months
Analytical Data
Alcohol
14 %
pH level
3.5
Residual sugar
3.4 g/L

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