Concha Y Toro Cabernet Sauvignon Puente Alto Marqués de Casa Concha 2009

Fleshy and ripe, with plum and black currant fruit offset by nice cocoa powder and mineral notes. Hint of loam as well. Drink now through 2006.

This wine is made from grapes grown in prime Peumo vineyards in the Rapel Valley. It has been aged in French oak barrels for 14 months. The plum and cherry fruit flavors are balanced and supported by the oak. It is full-bodied with a smooth finish. Enjoy this delicious Merlot with broiled steak or lamb chops.

Winemaker Marcelo Papa crafted this rich and succulent merlot from vines planted during the early 80's. Closed when first opened, the aromas evolve to cinnamon and sweet chocolate scents. The deep flavors go from fresh herbs to sweet, juicy black currants, while the structure feels ample, covering the palate with its soft, rich tannins.

Rich and stylish on one hand, and brawny and bold on the other. This saturated, meaty bruiser starts with dark plum, cassis and eucalyptus aromas. Then comes a parade of chewy, high-powered fruit flavors: currant, cherry and blackberry. Casual back notes of chocolate and caramel cement this generous offering.

Ripe and lush, with lots of blackberry, plum, mocha and vanilla flavors. Plush, velvety finish is loaded with fruit and picks up a hint of grilled herb. Delicious, forward, modern style. Drink now through 2006.

This Chilean Merlot from world-renowned producer Concha y Toro is very complex, and has amazing structure for such an affordable red. The nose is rich and spicy, while the wine revels tons of full fruit and big tannin. Packed with plum and blackberry fruit, along with a great balancing acidity, this is a great addition to any steak dinner.

The saturated deep purple color shows the influence of carmenere more than merlot, and the spiciness of that later ripening grape strikes a balance here with the deep plumminess and smooth texture that both grapes share. Structured by oak rather than tannin, this soft red is delicious to drink now, especially with tandoori chicken, or kebobs marinated in Indian spices.