Viu Manent Carménère Colchagua Valley Estate Collection 2009

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Winemaker's Notes:

Why Secreto? Because sneakily, although these are nominally varietals, they all contain 15% of other grape varieties....

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SVBE wijnprofessionals
Arnhem, NL (4,300 mi)
EUR 10.60
USD $
500ml
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Very blueberry with a hint of cedar/grassiness on the moderate finish. Read more

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User Reviews for Viu Manent Carménère Colchagua Valley Estate Collection

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Snooth User: cgplayer9
8492221,163
3.00 5
12/04/2011

Very blueberry with a hint of cedar/grassiness on the moderate finish.


Winemaker's Notes:

Why Secreto? Because sneakily, although these are nominally varietals, they all contain 15% of other grape varieties. The whites have lovely flavour profiles; the Sauvignon has that bit extra tangy freshness and the Viognier is remarkably textured and vibrant at the same time. The reds are powerful, yet display interesting terroir notes. The Viognier is hand-harvested, the grapes being whole bunch pressed to tank and the juice cold settled for four days to remove solids. The juice is then racked and fermented in stainless steel tanks with selected yeasts at low temperatures (11 to14C). After the primary fermentation the wine is aged on its gross lees for 3 months to add complexity and texture prior to bottling. On the nose the Viognier displays lifted notes of ripe quince and pear. This is followed in the mouth by layers of fijoa, papaya and lemon-meringue pie over a bright, racy acidity imparting impressive structure and length. Enjoy with chicken accompanied by a rich sauce, duck, wild pork and selected mild soft rind cheeses. Carmenère comes from La Capilla, located near the town of Peralillo, Colchagua Valley and is sourced from hillside blocks with an average age of 15 years. Fruit is manually bunch selected before being destemmed and crushed to tank. The must is then given a 10-day cold soak (with temperature maintained between 10 and 12C) in order to increase the extraction of Ôfruity' aroma compounds then allowed to heat naturally with fermentation commencing and being carried out by native yeasts at temperatures ranging between 28C and 30C. Each tank is given 2-4 pumpovers daily during fermentation and received a two week post fermentation maceration before being pressed off with a natural malolactic fermentation being completed in barrel. In total 90% of the blend is aged for 7 months in barrel with a total of 45% being new wood (30% French/15% American). The remainder of the barrels are all second and third use French oak. Densely red in colour this wine exhibits an opulent nose of boysenberry, mocha and fragrant herbs. In the mouth flavours of black cherry and bittersweet chocolate predominate accompanied by wild porcini mushrooms and eggplant and backed up by ample yet voluptuous tannins leading to a long, rich finish. Sensational with lightly seared red meats prepared with floral herbs such as sage and basil. Also excellent with grilled eggplant and mushrooms, roasted game birds and creamy blue cheeses such as Roquefort and Gorgonzola.

Why Secreto? Because sneakily, although these are nominally varietals, they all contain 15% of other grape varieties. The whites have lovely flavour profiles; the Sauvignon has that bit extra tangy freshness and the Viognier is remarkably textured and vibrant at the same time. The reds are powerful, yet display interesting terroir notes. The Viognier is hand-harvested, the grapes being whole bunch pressed to tank and the juice cold settled for four days to remove solids. The juice is then racked and fermented in stainless steel tanks with selected yeasts at low temperatures (11 to14C). After the primary fermentation the wine is aged on its gross lees for 3 months to add complexity and texture prior to bottling. On the nose the Viognier displays lifted notes of ripe quince and pear. This is followed in the mouth by layers of fijoa, papaya and lemon-meringue pie over a bright, racy acidity imparting impressive structure and length. Enjoy with chicken accompanied by a rich sauce, duck, wild pork and selected mild soft rind cheeses. Carmenère comes from La Capilla, located near the town of Peralillo, Colchagua Valley and is sourced from hillside blocks with an average age of 15 years. Fruit is manually bunch selected before being destemmed and crushed to tank. The must is then given a 10-day cold soak (with temperature maintained between 10 and 12C) in order to increase the extraction of Ôfruity' aroma compounds then allowed to heat naturally with fermentation commencing and being carried out by native yeasts at temperatures ranging between 28C and 30C. Each tank is given 2-4 pumpovers daily during fermentation and received a two week post fermentation maceration before being pressed off with a natural malolactic fermentation being completed in barrel. In total 90% of the blend is aged for 7 months in barrel with a total of 45% being new wood (30% French/15% American). The remainder of the barrels are all second and third use French oak. Densely red in colour this wine exhibits an opulent nose of boysenberry, mocha and fragrant herbs. In the mouth flavours of black cherry and bittersweet chocolate predominate accompanied by wild porcini mushrooms and eggplant and backed up by ample yet voluptuous tannins leading to a long, rich finish. Sensational with lightly seared red meats prepared with floral herbs such as sage and basil. Also excellent with grilled eggplant and mushrooms, roasted game birds and creamy blue cheeses such as Roquefort and Gorgonzola.

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