Price:  £61.95 | Case Rate: £61.95
Ex Tax: £51.63

Errazuriz - Kai Carmenere 2009


  • Country: Chile
  • Wine Region: Aconcagua
  • Wine Maker: Francisco Baettig
  • Grape: Carmenere
  • Grape Percentage: Carmenere 96%, Petit Verdot 4%
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2028
Food Matching

Food Matching

Big and meaty is what you're after with this wine. Consider a juicy joint of beef or a leg of lamb or a haunch of venison, and a board of rich, full cheeses to follow (though approach blue cheese with caution). It can stand up to hints of spice, so lighter meats such as chicken can be marinated with ingredients such as ginger, black pepper and even some chilli. Avoid seafood and cream.

Duty/Vat Paid
Bin End Limited Stock: (1 btls)
WA: 92 (2010) VS: 93 (2010) JR: 16.5+ (2010) WS: 90 (2010) JS: 95 (2010) WE: 90 (2010)

Wine tasting notes

Kai is a faithful expression of the Carmenere variety, classic, with a deep, glossy purple tone. The nose offers roasted red pepper notes followed by ripe figs, blackberries, dried fruit, and some spiced notes that recall pink peppercorn, all mingled with notes of toasted coffee beans and bitter chocolate. Lush on the palate, with silky sweet tannins and a nice acidity that lends liveliness to this complex wine with its fine, structured tannins. Its flavour evokes blueberries, figs and pencil lead, lightly overlaid with sweet spices and tobacco. This wine promises a lengthy and interesting evolution in the bottle.

Winery Information


Begun in 1870 by Don Maximiano Err?zuriz in the tiny town of Panquehue, Errazuriz vineyards was, not long after its founding, one of the largest single-owner wine estates in the world, with 1730 acres planted in an area largely unknown for viticulture in Chile at the time. Don Maximiano was used to making big bets, however. As the part owner of the country's primary copper producer and the owner of the country's primary natural gas producer, Don Maximiano did not do anything half-heartedly. As.. read more

Expert Reviews

Wine Advocate/Robert Parker (2010)92 pts

Wine Advocate # 204. Dec 2012. Reviewer : Neal Martin. The 2010 Kai is the purest Carmenere to date (96%) and the first to employ 90% new oak instead of 100%. It has ripe vanilla-y oak on the nose, but good delineation with layers of primal plum and cassis fruit. The palate is sweet and grippy on the entry with powerful black fruit laced with dark chocolate and a touch of mint. There is good weight and greater symmetry than the 2009. The finish has fine tension: reserved and masculine. Excellent. Drink now-2018.

Vinous/Antonio Galloni (2010)93 pts

Inky purple. Exotic spice- and smoke-accented black and blue fruits on the nose. Lush, palate-coating licorice and dark fruit compote flavors are complicated by notes of black tea and bitter chocolate. Sweet, pliant tannins add gentle grip to the plush, seamless, extremely long finish. Year in and out this is Chile's finest example of carmenere. (2010)16.5+ pts

Vibrant dark purple. Heady, opulent nose. Some lift, savour, dryness and sophistication. Much more grown-up than the 2009. But the green streak insists on the finish. Tannin and acidity still. Good ingredients. May well improve considerably.

Wine Spectator (2010)90 pts

Issue: Web Only - 2013. Rich and inviting, with fresh acidity supporting the layers of linzer torte, plum sauce and mocha notes, as fine tannins frame the long finish of spice, toasty oak and iron. Drink now through 2018. ?NW.

James Suckling (2010)95 pts

A round and juicy red with dried berry, floral petal and hints of stone. Full body, soft and silky tannins. Bright fruit and a clean, chewy finish. Yet shows lots of tension and excitement. A blend of 96% carmenere and 4% petit verdot. Drink now.

Wine Enthusiast (2010)90 pts

This absurdly priced Carmenère is always one of Chile’s best, and this vintage is just fine, with cherry, cassis, graphite, herb and eucalyptus-like green aromas. The palate is chunky and round in feel, with solid acidity and plump, herbal flavors of berry fruits, olive and spice. But what justifies a $235 price tag? You can be the judge. — M.S. (7/1/2013)

Vinification Notes

The grapes were handpicked and transported to the winery, where they were inspected twice on a sorting table to eliminate any plant remains and defective berries that could affect the final quality of the wine. After crushing, the must was deposited in stainless steel tanks, where it was fermented at 24°–28°C (75°–82°F). Several aerating pumpovers were carried out to aid the polymerization of the reactive tannins, eliminate potential herbaceous notes, and help set the colour. Total maceration time for the Carmenere was 20 to 30 days, but only 7 for the Petit Verdot. Just 5% of the latter variety was added to the final blend to lend structure, a spiced quality, and freshness from its enjoyable, naturally high acidity. The wine was racked directly into 100% new French oak barrels for malolactic fermentation and a total of 20 months of aging.