This Week's Special Buy

November 17th - November 23rd

2007 Calina Reserva Carmenere Chile $11.99

Carmenere is to Chile what Malbec is to Argentina. Both have a similar story/play a similar role. Carmenere’s story in Chile dates back to the 19th century.

At that time, some people took cuttings of Merlot in Bordeaux, France and took them to Chile. Little did they know, probably around 75% of the vines they took were actually Carmenere and not Merlot (the two look extremely similar in the vineyard). At that time in Bordeaux (pre-phylloxera) Carmenere was actually more important than Cabernet Sauvignon!

The fact that Chilean vineyards actually had mostly Carmenere rather than Merlot wasn't "officially" recognized until 1996. It has only been possible to label a wine as Carmenere in Chile since 1998. To this day, many vineyards/wines labeled as "Merlot" are most likely Carmenere and Merlot planted/blended together. This is where the problem arises. Merlot and Carmenere prefer different growing conditions and ripen at different times (Merlot before Carmenere). So if you pick a field when the Merlot is ripe - the Carmenere is under-ripe. If you wait for the Carmenere to be ripe, you get over-ripe, jammy Merlot.

Weird huh? So as this all continues to get sorted out I think you'll start to see more and more Carmenere in the American market...just like Malbec. And I think you'll start to see some premium cuvees of Carmenere and Cabernet blends (just like with Malbec). For now though, it fills a nice gap between Merlot and Cabernet (just like Malbec did/does). Give the growers and producers a little more time to find the best sights to plant Carmenere, let the vines get a little bit older and all the pieces will start coming together.

Which is a good thing because Carmenere makes such unique, lovable reds that it's a shame more people haven't heard of it.

The Calina Reserva has an intense nose gushing with dark berries, smoke, flint, fire-roasted peppers, spice and a subtle, savory component in the background that is extremely difficult to describe (think of a flank steak, tofu for you vegetarians, you’ve been marinating in soy sauce that you just threw on the grill). Or maybe a tomato sauce simmering on the back-burner. It doesn’t smell like steak or tomatoes, but the savoriness that you experience when you smell those things – again, hard to explain. On the palate the wine is full-bodied with impeccable balance, has a mouth-messaging texture and a great finish. Did I mention Carmenere goes great with steak, lamb, or red game meats (just like Malbec)?

Right now you may be saying to yourself, "Self, I've never had a Carmenere before, and it's about time I tried one. At that price, how could I go wrong?"

Wow, you took the words right out of my mouth.