De Martino Carménère Reserva 347 Vineyards 2009

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Tasting Notes:

This Carmenère has a deep red hue with violet reflections. On the nose, it expresses intense notes of red fruit, toba...

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Appearance: Deep translucent ruby. Nose: Green pepper (dominant), banana ( yes, an odd combo, but it works), cedar, dark cocoa. Taste: Front is a... Read more

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User Reviews for De Martino Carménère Reserva 347 Vineyards

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Snooth User: Steve Peter
760553111
4.50 5
12/17/2011

Appearance: Deep translucent ruby. Nose: Green pepper (dominant), banana ( yes, an odd combo, but it works), cedar, dark cocoa. Taste: Front is a medley of cherries: Bing, Montmorency, Maraschino, and Black, with a hint of green pepper. The center is chocolate-covered green pepper. The finish is chocolate-covered cherries on the lips and English tea on the back of the palate. This would be a killer with chili.


Winemaker's Notes:

Hand-harvested in late April-early May, the grapes were carefully selected and sorted prior to undergoing a cold maceration for 7 days in stainless steel tanks at 8-10°C. The wine was fermented in stainless steel for 9 days at 26-28°C and macerated for 28 days with periodic pump-overs and aeration. Full malolatic fermentation occurred. Half the wine was aged in 80% French and 20% American oak barrels of 2nd, 3rd, and 4th use for 6 months. Before bottling, the wine was blended with the unoaked juice, filtered, and refrigerated, then cellared for 3 months prior to release.

Tasting Notes:

This Carmenère has a deep red hue with violet reflections. On the nose, it expresses intense notes of red fruit, tobacco, and cassis, followed by subtle hints of vanilla lended from the oak aging. It is full-bodied and fresh, concentrated with a perfect balance of fruit, vanilla, and chocolate.

Hand-harvested in late April-early May, the grapes were carefully selected and sorted prior to undergoing a cold maceration for 7 days in stainless steel tanks at 8-10°C. The wine was fermented in stainless steel for 9 days at 26-28°C and macerated for 28 days with periodic pump-overs and aeration. Full malolatic fermentation occurred. Half the wine was aged in 80% French and 20% American oak barrels of 2nd, 3rd, and 4th use for 6 months. Before bottling, the wine was blended with the unoaked juice, filtered, and refrigerated, then cellared for 3 months prior to release.

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Chemical Analysis:

Alcohol: 13.9% pH: 3.55
Sugar: 2.99 grams per liter Total Acidity: 5.06 grams per liter

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