Explore Carmenère Case

A yin and yang Chilean blend. Ripe and fleshy carmenère is balanced by the freshness and grip of carignan. Cauquenes is in the warm Maule region and ideal for maturing these two varieties. Undurraga is a silver member of International Wineries for Climate Action, and since 2016 has been a certified signatory of the Wines of Chile Sustainability Code. Unsurprisingly, they have an impressive record across a range of sustainability issues, with solar panels installed widely, a waste management programme that recycles many tonnes of waste, minimising the use of chemical inputs, and drip irrigating to save water and have joined a program that supports responsible labour management across their entire supply chain.

Harvested earlier at 13% abv and then matured in foudres, this is one of the first 'new-generation' wines from De Martino which are fresher, finer, less oaky and better with food than early fruit-bomb styles.

Made from an organic vineyard planted at about 500m altitude, this has ripe fruit but also a refreshing palate with hints of black pepper and cloves, and is more drinkable than the fruit-bomb style from warmer spots.

This is one of Chile's best carmenères. Made from a coolish hillside site for this variety to emphasise the plum and cedar aspects and avoid jamminess. This is ripe and powerful but also fresh and balanced. Matured 18 months in barrel to develop aromas and complexity.

Well-balanced wine from Linderos in the Maipo region of Chile. Parral, or pergola, training acts like a sunshade avoiding excess ripeness. It makes for an attractive black-fruit carmenère, with hints of black pepper and a round and juicy palate.

This is Chilean carmenère is made at a coolish site for the variety to make a more drinkable style, maximising the savoury aspects and avoiding the jammy. It's ripe yet fresh with a note of cloves. 10% cabernet franc is included to emphasize a cedary character to lean towards its Bordeaux roots and contributes add a little extra complexity.