Price:  £15.50 | Case Rate: £14.75
Ex Tax: £12.92

Valdivieso - Valdivieso Single Vineyard Peumo Carmenere 2013

Information

  • Country: Chile
  • Wine Region: Central Valley
  • Grape: Carmenere
  • Grape Percentage: Carmenere
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
WA: 89 (2010) WS: 89 (2010) WE: 89 (2010)

Wine tasting notes

Exuberant deep dark red violet. Intense and complex aromas, some ripe dark berries, blackcurrant, plums, black pepper with hints of sweet spices. Soft tannins with a firm structure. Elegant subtle spices from the maturation in oak barrels are present. The wine has a lovely texture and long persistence.

Expert Reviews

Wine Advocate/Robert Parker (2010)89 pts

Dec 2012 - Neal Martin - The 2010 Single Vineyard Carmenere, from the D.O. of Puemo, is raised in French oak for 12 months of which 35% is new. It has a fresh blackberry and raspberry scented nose laced with mocha and espresso, though without dominating or overwhelming the fruit profile. The palate is medium-bodied with touches of burnt toast on the entry. It is well balanced with dark berries, soy and cured meat with fine definition and weight on the finish.

Wine Spectator (2010)89 pts

Offers a seductively savory aroma, with flavors of fresh-crushed plum, dark cherry and pomegranate. Exotic spice notes emerge on the crunchy finish, bolstered by hints of chocolate and mint. Drink now through 2017.

Wine Enthusiast (2010)89 pts

Classic old-school Carmenère aromas of bell pepper, olive and hard spices accent black cherry and plum notes in front of a full, mostly well-balanced palate. Herbal red-plum flavors are a touch salty, while the finish is minty and oaky tasting, with a hint of green.

Vinification Notes

Bunches were gently de-stemmed. Fermentation was in stainless steel tanks, between 7 to 10 days. During fermentation the must was pumped over the skin cap three times a day. After alcoholic fermentation, there was post-fermentation maceration on skins between 7 to 14 days, before pressing. The wine was aged for 12 months in French (100%) oak barrels of which 35% were new barrels.