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Terrunyo Carménère 2004 | 2003 | 2002 | 2001 | 2000 | 1999 | 1998 |
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". . .90% Carménère and 10% Cabernet Sauvignon from Chile's Rapel Valley. It has an unusually deep, carmine color, and a fruity bouquet in which we could sense a little oak. We found it silky, smooth, and rich, with flavors of dark berries and chocolate, and round but firm tannins. This is a wine worth trying, especially at the reasonable price (about $10 each)."
“Inky with dark fruit that tasted of black plums and licorice, it had a whiff of cigar smoke but relatively soft tannins (good for pork and game), and drank at least $10 better than its price.”
Concha y Toro’s Terrunyo Carménère gets my vote as the finest Carménère produced in Chile. The 2004 Carménère is other-worldly. Opaque purple in color, it has a sexy perfume of smoky oak, blueberry jam, and blackberry liqueur. This is followed by an ultra-rich, unique wine with sensational depth, concentration and tons of flavor. It can be enjoyed now and over the next 20+ years. The Terrunyo reds offer exceptional quality at more than fair prices… The front line price of these wines is only $30 making them among the greatest values in red wine anywhere. 95
One of Chile’s most impressive Carménères, this pulses with intense cherry flavors over strong tannins. 93
"One of Chile's finest renditions, this is a deliciously complete and complex wine. It surely will become even more so with a few years more of maturation."
" Chilean winemakers are finally understanding how to handle the late-ripening Carménère variety, and Concha y Toro, with its upscale Terrunyo line, is producing one of the best. The 2004 Terrunyo Carménère, made from 85% Carménère, 12% Cabernet Sauvignon and 3% Cabernet Franc, has deep, rich, ripe berry and chocolate aromas and flavors, rich texture, soft tannins, concentration, and excellent depth. It's made in a leaner style, and is definitely not a blockbuster, which I like. It will accompany beef, pork, poultry and meaty fish entrées."
"Not just from a single vineyard but from a specific block of vines, this is a terrific wine, well worth the money. It hits you first with chocolate, then roasted coffee bean, black raspberries, elderberries, cherries and, of course, soy sauce. One for the cellar for another few years."
"Grapes from the Peumo vineyard in Rapel Valley. Actually a blend that includes in addition to the Carménère, 8% Cabernet Sauvignon, 2% Merlot, and 2% Petit Verdot. A young, exuberant wine with black cherries, black forest fruit and chocolate on the palate and sweet, fine grained tannins. Because 2004 was a cool year, the grapes were left to fully ripen and were late picked. Some bottle age will improve an already very nice drinking wine."
“Solid beam of plum and blackberry fruit supported by a healthy layer of vanilla toast. Hint of tobacco on the plush finish. Pure and delicious, with great mouthfeel. Drink now through 2007.” 90
“Deep ruby. Smoky, musky aromas of dark cherry, plum, licorice and bitter chocolate. Quite fresh and lively on the palate, the fruit taking a turn toward red, with firm acids providing energy and cut. Finishes chunky and long, with solid tannins and a finishing note of espresso.” 88
“A lot of handiwork went into this wine; that much you can tell. The nose is loaded with heavy, oak-based aromas of coconut, butter and brown sugar. There’s also intense, dark fruit sitting beneath, and ultimately it all comes together in a modern, fruit-forward way. Not all that herbal or rugged; it’s very polished and not terribly varietal.” 90
“The wine is dark ruby color in the core with the same depth of intensity around the rim. Its aromas of dark berry fruit, chocolate and spice are layered in the glass. The full-bodied palate offers firm tannins with tastes of plum, ripe blackberry and pepper all continuing into the long, lingering finish.”
“Ignacio Recabarren has been crafting Terrunyo Carménère from a block of mature vines in Peumo since 1998, and it’s consistently one of the best examples of the variety in Chile. In a hot year like 2003, the wine hides the grape’s herbal side, instead offering a ripe, lush sweetness. Chocolate and mocha flavors add density, while the acidity lasts to the end, creating a lovely fresh finish. Decant it to obtain more complexity.” 92
“As I'm writing this, the snow is on its way. I'm hoping it'll stick around, give me an excuse to stick a stew in the oven and crack open a bottle of Carménère. Like Malbec, a French grape that actually performs far better in Argentina than it does in its homeland, Carménère does better in Chile than in its native France. Maybe it's the abundant sun that gives it its plump plumminess, or perhaps it gets its chocolatey richness from the rich soils that have tumbled down the Andes into the vineyards. Both aspects make it a grape hard not to like. The clincher, however, is Carmenèré's hallmark herbal edge - something like the scent of a forest, only more exotic (maybe it's how forests smell in the Andes?) That edge works like pepper in a dish, adding a little zing, elevating Carménère from just another juicy red to a wine that lives up to the exotic sound of its name. To taste the grape at its height, check out Concha y Toro's Terrunyo line; it's $28, and worthy of a white-tablecloth dinner.” Wine of the Week
“A wine of deep red color, with a mix of chocolate and pronounced fruit aromas. Its medium body holds delightful plum and blackberry-like fruit flavors with soft tannins giving the 2003 Terrunyo Carménère a roundness and full mouth feel. The 2003 Terrunyo Carménère is an ideal wine to enjoy with braised short ribs, pot roasts, leg of lamb, or pasta with your favorite meat sauce.”
“Another superstar winemaker is behind the action here, that being Ignacio Recabarren. . . . Recabarren blends in small amounts of Cabernet Sauvignon, Cabernet Franc and Merlot to add structure and nuance, and then aging the wine for 13 months in French oak. With toasty cocoa notes and rich berry fruit, this wine lacks the herbal character that clearly distinguishes Carménère but has its own charm, and more body and depth. . ..”
“Undoubtedly one of Chile’s very best examples of this grape variety, Terrunyo Carménère is sourced from one block of 25-year-old vines in Concha’s Peumo vineyard and then blended with Cabernet Sauvignon for structure. The 2003 is beautifully constructed: ripe but balanced, packed with spices, pepper and heady dark fruit. Will improve with time. Drink now until 2007.” * * * *
“This is an impressive Carménère released in Concha y Toro's Terrunyo line. New World ripeness and suppleness are apparent, but the inherently earthy character of Carménère still shows, which makes for a succulent, layered wine.” 92
“The Carménère grape is a mutation of the Cabernet Sauvignon. It had always been considered a blending grape and it is not unusual to find that some Cabernet has been added to the blend in a finished Carménère offering. This is true of the 2002 Concha y Toro Terrunyo Carménère. Most South American wines are created for the price conscious consumer. While these wines are consistent and reliable, they are not very exciting wines. For a few dollars more the traits of a superb quality wine can be experienced. Experiencing the Terrunyo Carménère is a treat. Bright plum and cherry with earth tones, vanilla and licorice are clearly present in this marvelous wine.”
“Opaque ruby; upfront ripe strawberry aromas, low intensity mineral note; complex flavors, ripe berry and spice, refined tannins, good acidity; long, elegant finish; blended with Cabernet Sauvignon and Cabernet Franc. Superb”
“Dark and saturated, with hefty aromas of toffee, toasted marshmallow and berry syrup. Plenty of bulky dark fruit backs up the nose, while the body is full in every sense. Muscular, no-holds-barred stuff made in a modern way. Unique among Carménère.” 90
“Bright ruby red-light purple; black raspberry, mace and violet aromas; very good concentration, youthful tannins, ample oak and a distinct note of black spice and tobacco in the finish; needs to settle down, best in two to three years.” * * * *
“Lots of vanilla and cocoa cover the plum, currant and black cherry fruit, but there’s fresh acidity and good ripeness, with a focused, juicy finish that lets the fruit linger. Fine effort for ’02. Drink now.” 89
“The Carménère grape, especially in the hands of Concha y Toro, shows that this nearly forgotten red classic, originally from Bordeaux, is capable of making splendid wine, perhaps the finest I’ve ever tasted from South America. A magnificent wine. A distinguished bouquet leads you on a journey with this classic, forgotten Bordeaux grape. It has depth, ripeness, unsweetened chocolate, coffee and lavender in the cedary bouquet. These elements carry over to powerful flavors with substantial oak and profound taste. A marvel with a classic goat or shredded beef stew. A touch of end bitterness actually works to its advantage in battling the food’s gutsiness. If you’ve ever wondered about the style and proportion of those three-figure California boutique reds, or of the “garagiste” wines from Bordeaux, try this.” 94
“Full bodied with aromas of morello cherry and delicate violet. Rich, fleshy flavors of cherry and pomegranate lead into a harmonious, lengthy finish. Grilled lamb chops. Can serve now, but will improve with age.”
“. . .a dramatic red, full of black cherry and strawberry flavor. Muscular and firm, its solid tannins support the voluptuous fruit that saturates the palate, its fresh and sharp acidity feeling like a cold wind at sunset in Peumo. Carménère at its best.” 93
"A blend of 85 percent Carménère, 10 percent Cabernet Sauvignon, 3 percent Cabernet Franc and 2 percent Merlot, this deep purple wine opens to concentrated aromas of plums and spicy nuances from French oak barrel aging to highlight intense flavors of plums and currants with chocolate hints. The wine is framed with silky tannins and a big, full flavored fruity finish. Recommended."
“This is the world standard for this grape, with wonderful blackberry fruit accented with notes of cocoa, licorice and wood smoke.”
“Proof of the potential greatness of Carménère, this single-vineyard beauty is voluptuous and powerful, with a long finish. Incredible value.”
“When it comes to Chilean Carménère, there is no happy medium. Either you love it or you recork the bottle. Terrunyo Carménère belongs to the first group. It grows at Peumo Vineyard, in Rapel, where breezes blowing from the ocean run over Cachapoal River refreshing the 30-year-old vines and defining a vibrant character in their fruit. Terrunyo at it best, like the 2001 vintage, is a multilayered wine, showing tea leaves, crushed black pepper and black cherry aromas. It’s supported by a dense yet elegant structure of tannins and a thick wall of fruit in the background. And you get all this for $29, a fair price for the best Carménère you can find in Chile.”
“Saturated and dark, with intoxicating aromas of mint, cola, mushroom, herbs and black fruit. Very rich and smooth, with a meaty, chewy texture. Fruity throughout, with an espresso-like bitterness to the finish. This is Carménère made in a forward, modern style, with no vegetal flavors.” 89
“Black-garnet hue. Rich, concentrated aromas of blackberry, fig, coconut and dust. Creamy flavors of black plum, coffee, sweet oak, fruit cake and earth. Lots of mocha in the long close.” 91
“A supple, medium rich, lightly oaky Carménère, with good flavor and a long finish. It tastes of tobacco, licorice, toasted oak and black currant. (2005-2006).” * * * *
"Rich, spicy black plum fruit, leathery and deeply flavoured. Up to 4 years." * * * *
"Elegant, stately raspberry and red cherry." Recommended * * *
"Dry, full-bodied, heavy tannin, high acidity. Drink in 1 – 8 years. Time will tame this red’s tannin and smooth its tart, smoky black fruit flavors." **
"Soft vanilla, blackberry syrup, black cherry, plum, raspberry and violet aromas and flavors; a little greenness on entry plus some tar and oak; coating tannins."
"There is a lot of forward fruit in this Chilean wine that includes Cabernet Sauvignon, Cabernet Franc and Merlot in the blend. Dark berry and pepper flavors abound in this full-bodied wine."
"Lovely purity here, with vivid raspberry and boysenberry fruit that is voluptuous yet elegant. Creamy texture picks up some muscle as it moves along, and sweet toast, tobacco and dark chocolate notes chime in as well. Long finish. Shows how lovely this grape can be when full ripeness is achieved. Drink now through 2006." 91
"A solid ripeness carries through this voluptuous Carménère-based red. Spicy scents of oak add to the complexity while blackberry and herbal notes fill the flavor with bright fruit." 92
Ranked #94 in “Top 100 Wines” 91
"Berry aromas are followed by a round, wholesomeness that can't be criticized. The palate is unlike many a Carmènére because it eschews the herbal, green element that's inherent to the grape, and instead offers plum, blackberry and all the richness one can conjure. A round, finish of light oak and vanilla seals it all in fine fashion. Surely the most jammy, expressive and pure Carmènére that Chile has to offer." 91
"I served the 2000 Concha Terrunyo blind to several sophisticated tasters at a recent dinner. The wine had a wild, earthy aroma when first opened. It was a bit off-putting, but when the aroma blew off later, the wine revealed beautiful fruit, texture and tannins. Several of the tasters mistook it for a fine California Cabernet. The Concho is an excellent wine at a good price point. It will age for 10 years or more, but is ready to drink with an hour or two of decanting."
"A big step up, this Carménère is opulent with engaging earthy elements intermingled with lush fruit flavors. A gorgeous wine."
"...a pretty profound wine, massive, dark and roasted, with interesting hints of lilacs. It reminded us both a bit of Cote-Rotie, the intense, smoky red from France that explodes with blackberry-like fruit."
"Concha y Toro has really stepped up the quality of its higher-end wines, as this delicious Carménère shows. Lovely flesh and balance here, with ripe blackberry and plum flavors, suave toast, and a long, creamy finish that delivers another wave of fruit. This grape at its best, thanks to a deft touch. Drink now through 2005." 90
"Dense, nearly black hue. The most distinctive wine in the flight. Very tannic and stylized with bell pepper aromas and highly extracted red fruit flavors." 92
"Brilliant purple hue. Black cherry, licorice and peppermint aromas. A rich entry leads to a moderately full-bodied palate with a long finish that offers delicious fruit, elegant tannins and fine acidity." 91
If Carmenère is going to attract a global following, it's going to do it on the backs of wines like this. Made from grapes hailing predominantly from a subsection of the Rapel Valley, this is a thick, earthy, meaty wine with sweet and chewy black plums and ripe cherries at its core. The mouthfeel is a tad leathery, with a very firm grip. With about 15% Maipo Cabernet blended in, it's just about perfect, without any hint of green." 91
"Gutsy, with lots of smoky toast, there's plenty of brier and plum flavor, too, with the grape's typical tobacco note chiming in on the finish. Has nice texture, character and length." 88
"Deep ruby-garnet hue. Forceful brown spice and licorice aromas are oak dominant. A rich entry leads to a firm, full-bodied palate with spicy flavors. Well-structured with a unique minerally quality." 88
"Reminiscent of Bordeaux with its chocolate earthiness, this extremely elegant wine exudes Carmenère's potential."
"Violet black intensity; cinnamon, nutmeg nose; smooth rich palate, light tannin." *****
Carmenère is a red grape unique to Chile and like Merlot (with which its often been confused) produces a soft, velvety textured wine. This wine shows Chile at its best, with great texture and ultra-ripe complexity." **** Cellar Worthy
"A dark, richly perfumed, grapey, and delicious Chilean red, with an attractive stemmy bitterness that neatly offsets the abundant, luscious fruit."
"Ambitious, with black pepper, tobacco, coffee and roasted bell pepper flavors on an extracted and polished frame. It's clean, ripe and concentrated and provides a nice change of pace." 87
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