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Buy Vina Caliterra Carmenere Reserve 750ml for less at Wine Chateau SKU: 1590625
Vina Caliterra Carmenere Reserve
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Vina Caliterra Vina Caliterra Carmenere Reserve 2009
Deep purplish-black in color with a nose that presents a series of fruity aromas such as blackberries and raspberries combined with a clear note of fragrant tobacco. This Carmenere’s surprisingly soft palate is accentuated and flavorful, leading to a delightfully pleasing finish.
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Truman McCasland Image
Truman McCasland - Joined 3/28/2012

great everyday treat

7/20/2012 at 9:19 AM ThumbsUp ImageThumbsUp Down
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Anonymous Image

For an 8 dollar reserva this is a must buy for anyone looking for a deal. Our friends at the party were quite pleasantly surprised with this wine.

7/4/2012 at 9:07 PM ThumbsUp ImageThumbsUp Down
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Notes on the Vina Caliterra Carmenere Reserve 750ML 2009

Wine Maker Notes We in Colchagua, and in fact most of Chile, experienced exceptional warm, sunny, and rain-free weather throughout the entire season, including harvest. Carmenere is a late-ripening varietal, and the sun this year helped lead to a nearly ideal maturity level, which now provides us with the opportunity to taste a magnificent example of the variety. Our vineyards were worked by sectors, which consists of rationally separating the different plots according to the variance in heterogeneity generated by the diversity present in the soils. We use the latest technology and multispectral images to determine the state of maturity on a plant by plant basis and then harvest uniform sectors of fruit that are taken to the cellar and begin their own route to the bottle rather than being mixed into a mass of grapes of varying degrees of ripeness. This requires a very close degree of separation of sub-lots, such as occurs naturally the variations of the soil beneath the plants.

Technical Notes Fermentation took place in stainless steel tanks at temperatures that initially varied between 28º and 30ºC (82º- 86ºF) and later dropped to 26ºC (79ºF) to prevent over-extraction of the skins. Both natural and selected yeasts were used to increase the complexity of the blend. 80% of the new wine was aged in oak barrels for 9-12 months, depending on the development of the individual lots, and malolactic fermentation occurred during this time. Fermentation started at 30º Celsius and was later decreased to 28º Celsius, with the idea to avoid over extraction of skin elements. An 80% of the wine aged in oak barrels for a period of ten months. In this phase, malolactic fermentation took place softening the wine.

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