Based in Lontué in the Curicó Valley, Valdivieso has a wealth of vineyards and the quality of their terroirs is shown by their Single Valley Lot/Valley Selection and Single Vineyard wines. The whole range encapsulates everything that Chile excels at: rich, vibrant flavours and smooth, glossy textures - and the wines deserve the multitude of gongs they have picked up in recent years. Well-travelled Kiwi winemaker, Brett Jackson, has settled in Chile and much of Valdivieso’s success in recent years can be credited to his talent.
The fruit was sourced from Peumo, located in the Cachapoal Valley and qualifies for the sub-regional DO/appellation of Peumo.
This valley has warm temperatures with no rain during the growing season, due to the height of the coastal mountains which partially block the cold influence of the Pacific Ocean. The wide temperature fluctuation between night and day, which is key quality factor for colour and tannins in reds; is ideal for this variety, allowing the Carmenère to achieve full ripeness, silky tannins and ripe black fruit aromas.
The grapes were carefully selected and hand picked in the first week of May. Bunches were gently de-stemmed. Fermentation was in stainless steel tanks for between 7-10 days. During fermentation the must was pumped over the skin cap three times a day. After alcoholic fermentation, there was post-fermentation maceration on skins the for 7 to 14 days, before pressing of the must off the skins.
The wine was aged for 12 months in French (100%) oak barrels of which 35% were new.
Exuberant deep dark red violet. Intense and complex aromas, some ripe dark berries, blackcurrant, plums, black pepper with hints of sweet spices. Soft tannins with a firm structure. Elegant subtle spices from the maturation in oak barrels are present. The wine has a lovely texture and long persistence.
This is a truly terrific Carmenère, doubly so at the price.