Carmenere

Hi,

I wonder if anybody outside of Chile is aware of carmenere (the grape variety).

And what your opinions are.

-Indirecto

Reply to
Indirecto
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Carmenere grapes once were widely grown in Bordeaux and were respected as a quality grape. Apparently Carmenere did not respond well to grafting to rootstock of other grapes when this became necessary. Carmenere also tended to not ripen fully in Bordeaux in many years. Thus it faded away in Bordeaux. What was thought to be Merlot in Chile was often found to be Carmenere when tested many decades after the "Merlot" was imported from France. The climate of parts of Chile seems to be much more Carmenere friendly than that of Bordeaux, and many wines made from this grape have been liked both in Chile and the export market. A bit of Carmenere is being grown in the Pacific Northwest of the US, but I have not yet tasted it. A Google search will give you several hits for Carmenere.

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Reply to
Cwdjrx _

Well France used to be, though it has fallen from favour.

I think it is an excellent blending varietal, but that it seldom makes an outstanding single varietal wine.

Unfortunately the Chilean producers have adopted it as their signature grape and so we will continue to see many 100% Carmeneres.

Reply to
Bill Spohn

It was the last grape to be eliminated from Bordeaux. I think it is still legal. The other 10 or so that have been eliminated are not legal.

Was difficult in Bordeaux, seems to thrive in Chile, where it was sold and blended as Merlot for years, even though it was obvious it was not Merlot. It ripens much later, and there is something else very unique about it compared to Merlot which I have forgotten. In Cabernet blends, it adds a very unique taste, which I happen to dislike in most years.

The big hot lick is something sold as Carmenere, which some people really like. I am not one of those people.

Reply to
gerald

Let me clarify the question.

I know what carmenere is, and the history and all that stuff.

I live in Chile, and I'm a big fan of good carmenere (and I agree that blended is usually better than by itself). I drink it all the time.

My question was more to your own personal experiences with carmenere.

-Indirecto

Reply to
Indirecto

It's still usually labeled as merlot. Chilean gov. allows it.

Could you describe what you don't like about it? I usually don't like it when it's harvested green and has bell-pepper smells. But in good years, (99, 01, 03), they are usually not there.

-Indirecto

Reply to
Indirecto

I went to a tasting organized by a chilean friend a few weeks ago, I was pleasantly surprised. All wines were from Aconcagua, and ther seemed to be a kind of eucalyptus flavour that was common to all wines, including syrah and cabernet S.

Actually the largest carmenere region is the Veneto in Italy, where for some reason it is forbidden to plant carmenere, but since it is everywhere, everyone pretends it does not exist and labels it "cabernet", sometimes not even mentioning "franc" or "sauvignon".

Mike

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

A little Carmenere has been planted recently in the Walla Walla AVA, where it is grown on its own roots (not grafted onto American rootstock). I've had a bottle or two, and enjoyed it, but would have to revisit in order to give more of a description. I think I still have some, and will post my attempt at tasting notes when I get to it. It is made by Colvin Cellars, but I don't know how easily available it is out of this area.

Reply to
AyTee

Very much so. Old bordeaux varietel, and I gather you lot until recently thought it was merlot!

Seriously, those single variey wines I have had the pleasure of tasting have been very interesting.

Peter Taylor UK

Reply to
Peter Taylor

Salut/Hi Indirecto,

le/on Tue, 18 May 2004 19:10:08 -0400, tu disais/you said:-

Yup, it's one of the 6 legal varieties in Red Bordeaux and Bergerac. I don't think it's much planted there any more.

I did once taste a wine made from it in Moulis, when we were tasting the different grape components of Bordeaux to see how _we_ would get on blending them. I understand it's grown in Chile, though, living in France I've not tasted a wine made from it - French importers aren't very good at importing quality wines from other countries.

Reply to
Ian Hoare

The few I've tasted here in the US have been non-serious drinking wines that went very well with BBQ or informal dining. Heavy on the fruit, low on acid, and bolder than most Merlot. Overall I've been very pleased with it. I'd be curious to try a more serious bottle of Carmenere but I doubt any is easily available locally.

GS.

Reply to
Greg Sumner

Didn't read all the posts, but yes, Carmenere. I love the wine. To me, merlot on steroids. Everyone I've tasted from Chile had great acid, medium-bodied. Great food wine. Prime rib, steak, and hot, barbecued chicken. I buy Carmenere whenever they are cheap and the retail store doesn't understand what they have.

Rich

Reply to
Rich R

True grosso modo, but not quite. The are (at least) two Veneto DOCs who explicitly allow Carmenere: Bagnoli (di Sopra) rosso, and (Monti) Lessini rosso; the first dating from 1995, the second from

2000.

In fact, what Italian nurseries sell as cabernet franc is, in fact

- in 99 percent of the cases - carmenere.

M.

Reply to
Michael Pronay

Forgot the link:

M.

Reply to
Michael Pronay

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