This only scored 97 points and platinum medal in the Decanter World Wine awards, mofos. No biggie.
It’s not hard to see why, though. The nose is dangerously seductive - all classic cabernet notes of bell pepper, spice, mulberry and cedar. Then the palate benefits from driving acidity and supple tannins. It’s driven and measured, but hands out immense satisfaction every step of the way.
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Chief Winemaker: Emily Falcouner
Following her Agricultural Engineering studies at the Universidad Católica de Chile, Emily travelled the world, making wine in New Zealand, France and the USA. She is now in charge of making the premium wines at Viña Carmen at just 32 years old.
“Engaging Cabernet scent with earthy bell pepper as well as red and black berries. It's the palate where it really sings - fine, firm, filigree, linear and cultured. Cries out for a plate of food. Proper Cabernet with insistence and complexity but also not overworked. Hallelujah!”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Maipo Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 85% Cabernet Sauvignon, 10% Syrah, 5% Merlot
- Serving Temp.
From the producer
A red wine with strong aromas of cherry and black plum. Complex aromas and flavours from prolonged aging in barrels, giving notes of vanilla, toast, a smoky edge, and traces of fruits such as raspberry and plum; great body and length, balanced acidity, and pleasant, rounded tannins.
The Maipo Valley lies in the foothills of the Andes and the wines are as epic as the scenery. Seriously, google it. People much older and wiser than us once believed the Gods resided on mountain tops and, if the wine coming out of Maipo is anything to go by, it tastes like there's definitely been some divine intervention happening. Maipo is the birthplace of the Chilean wine industry, and with terms like the "Bordeaux of South America" being thrown around, it's hard not to get excited when a shipment makes it to the 'Fo.
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).