by Andrew Chalk
Carmenère is one the red grapes known as Bordeaux grapes on account of their authorized use in the red wines of that region. It was largely spurned after the phyloxera replanting in the latter part of the 19th century. The problem seems to have been the difficulty getting the grape fully ripe in a climate on the edge of viability.
Switch south of the equator to Chile, with a warmer climate available and lots of carmenère from Bordeaux. The warmer climate makes carmenère easier to ripen.
This wine is 92% carmenère and 8% petit verdot. The former is predominant in the nose and on the palate. The wine is a deep purple color, the nose is green pepper (characteristic of the grape), blueberry. In the mouth the flavors feflect the same things, with a lasting finish.
Sample
