Calina Carmenere Reserva
Color is dark and inky with deep purple hues. The aromas are intense with ripe berries, smoked bacon, sweet cotton candy, grandma's spice box and hints of vanilla. The tannins are well-integrated, providing the underlying structure to support the wine’s opulent fruit. The finish is medium-long and elegant with spice and hints
$16.00 / Bottle $192.00 / Case
Nestled between the Pacific Ocean and the Andes Mountains, Chile is home to some of the best coastal growing conditions on earth. Their winegrowing industry has matured over the past decade and Chilean wines are admired by connoisseurs all over the world today. The good news for you is that the quality of Chilean wines has increased much faster than their prices!
The reputation for excellence and value hasn’t escaped some of the world’s best winemakers. Including Jess Jackson, the man behind the famous Kendall Jackson wines, who set about creating a world-class winery, Viña Calina, in Chile’s Maule Valley in 1993. No expense was spared in crafting these wines. The Reserva designation is earned by the special handling of the wines in the cellar – fermentation in French oak barrels in the case of the Chardonnay and aging in French oak barrels for the Merlot, techniques usually reserved for only the very best wines.
This Reserva Carmenere is a blend of 80% Carménère, 12% Merlot, 5% Syrah, and 3% Cabernet Sauvignon. In 1994, Professor of Oenology Jean-Michel Boursiquot, realized that much of what had been passing for Chilean Merlot was in fact Carménère, a Bordeaux native that had disappeared from France during the phylloxera scourge of the 19th century. Traditionally, most winemakers have felt that Carménère required a lot of warmth and sunlight to ripen. As a late-ripening grape, Calina found that their best fruit is actually coming from slightly cooler locales with low vigor soils. They employ high quality, cool-climate farming techniques (leaf pulling, shoot thinning, green dropping and extended hang time) to create wines that are pure, intense and balanced.
Harvest was done entirely by hand based upon taste. After a three-day, cold soak the juice was fermented and then transferred to a combination of French and American oak barrels for 10 months.