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Antu Cabernet Carmenere Ninquen 2016

Winemaker's Notes:

adult

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3.6393103448276 5 0.5
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External Reviews for Antu Cabernet Carmenere Ninquen

External Review
Vintage: 2010 07/31/2013

Antu Ninquen Cabernet Sauvignon-Carmenere 2011 - 89 points, Wine Enthusiast/ This is a dark, concentrated blend with minty oak, lactic aromas, boysenberry and blackberry on the bouquet. The palate is muscular and clampy, with resiny, oak-based grab to go with full tannins. Flavors of boyseberry, chocolate, toast and oak end in a warm, oaky finish.


External Review
Vintage: 2010 12/09/2014

Antu Cabernet Sauvignon Carmenere 2012 - 90 Points, James Suckling/ New wood, fresh red fruits and a hint of black pepper on the nose. Balsamic with dark chocolate and espresso... Blended with Cabernet Sauvignon and Carmenere. Drink or hold.


External Review
Vintage: 2010 07/20/2011

Top Values 2008 /


External Review
Vintage: 2010 07/20/2011

/ Powerful scents of black cherry, menthol and anejo rum. Full tannins and ripe blackberry syrup flavors. Espresso and tobacco in the dusty close.


External Review
Vintage: 2010 07/20/2011

/ A supple, stylish Cabernet, with new oak character, elegant fruitiness (black currany, blueberry), and a long, lightly oaky finish. More complex than most Chilean Cabernet-based wines.


External Review
Vintage: 2010 07/20/2011

/ Lovely Cabernet Sauvignon nose expressing blackberry and black cherry; ripe fruit on the palate with a hint of citrus peel in the lingering finish. Roast quail over lentils.


External Review
Vintage: 2010 03/07/2013

Antu Ninquen Cabernet Sauvignon – Carmenere 2011 - Wine & Spirits, 93 points and Year's Best/ Joyous red fruit fills this ripe wine, its flavors melting in the mouth like the sweet filling of a delicious confection. Here it's accompanied by a crisp line of acidity that shapes the flavors as it brings out the spiciness in the finish. Antu is a blend of Cabernet Sauvignon (70 percent) and Carmènere, grown on the Ninquén hill in Santa Cruz, in the heart of the Colchagua Valley. Decant this for seared duck breast.”


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