O. Fournier Cabernet Blend 2008
- Rich, full-bodied
Regal Chilean red from old vines in the Maule Valley. How old? How’s 122 years sound?! This wine is a blend of 80% cabernet franc, with 10% cab sav and a final 10% carignan to finish. It’s been imported in refrigerated containers and stored for the best part of a decade in perfect cellar conditions. The proof is in the pudding, with a wine that tastes vital and virile despite its years. The super intense nose is all smoky and rosemary, while the palate is alive with blackberries and black currants. The 17 months of new French oak treatment provide a stunningly well integrated backbone for all that complexity. There’s life in it yet, but really you only need to wait for the next big occasion to roll around. An important wine for rich food and landmark occasions.
“Very dark. Very intense nose – almost smoky. Very firm. Tight. This was the wine I showed in the Bordeaux Symposium of 2010 and the reaction from the regular high-profile Chilean winemakers there was one of puzzlement. A bit tart on the finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 80% Cabernet Franc, 10% Cabernet Sauvignon, 10% Carignan
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).