In Decanter’s recent article, Patricio Tapia writes that Chilean winemakers, who are now armed with a better understanding of how to get the best out of the variety, have created a fresher, fruitier style of Carmenère. Detailing the unique history of the variety, Tapia explains until 1994 Chilean vineyards grew what they thought was a Merlot — but was actually a unique strand of Carmenère that was almost extinct elsewhere. Two decades later, with the help of great enthusiasm and increased knowledge, a new style of Carmenère is firmly established.
Tapia includes Errazuriz’s Aconcagua Alto Carmenère 2017 as one of the top twelve to try, noting that “Panquehue is home to Errazuriz’s 100- year-old winery and some of its best vineyards. This is a deliciously fresh and fruity Carmenère, firm in acidity and polished tannins, and generous in ripe red fruits.”
To read more about the fascinating journey of Carmenère and Errazuriz read the full article HERE.