La Playa Vineyards
Primero
Cabernet Sauvignon
Syrah

Cabernet Sauvignon
Merlot
Carmenère
Claret
Sauvignon Blanc
Chardonnay

Cabernet Sauvignon
Merlot
Sauvignon Blanc
Chardonnay "Un-Oaked"
Cabernet Sauvignon Rosé

Late Harvest Sauvignon Blanc
Loud River Roaring Red
Limarí Valley Sauvignon Blanc
Limarí Valley Chardonnay

Reserve Carmenère
2005   CARMENÈRE
BLOCK SELECTION RESERVE

COMPOSITION 85% Carmenère
15%   Cabernet Sauvignon
HARVEST By Hand
VINTAGE April, 2005
APPELLATION Colchagua Valley
AGE OF VINES 13 years
YIELD 2.8 - 3.6 tons per acre
MACERATION 48 hours before fermentation
FERMENTATION Selected yeast, 24-28°C, 7 days
AGEING 12 months in French and American oak, at least 3 months in bottle
ALCOHOL 13.5%
TOTAL ACIDITY 4.03 g/l tartaric
VOLATIL ACIDITY 0.49 g/l acetic
pH 3.60
RESIDUAL SUGAR 2.2 g/l
SO2 FREE 28.8 ppm
SO2 TOTAL 82.2 ppm


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WINEMAKER'S NOTES: "An alluring example of the Bordeaux variety that was considered long-lost until it was rediscovered in Chile a decade ago. Deep ruby color with notes of ripe red fruits, spices, tobacco, pepper and cedar. On the palate it is very approachable thanks to its ripe tannins, good balance, and long, pleasant finish. "


REVIEWS: "Nice legs-slow falling and well formed. Dark plum with ruby highlights. High viscosity. Looks like a big, thick, high alcohol drink. The nose follows those ideas with warm, rich, baked black-fruit pie notes-like a black currant tart. Jammy. The attack is full, earthy and backed with acids. Fine tannins then open along side slightly bitter chocolate and fruit. Feels lighter in the mouth than expected, and instead of a load of fruit, it gives back end. A very pleasant surprise. Tannins and acids flow through the long, mildly bitter finish, with hints of the fruit the nose suggested were here in gobs. The tannins linger on the tongue for ages. Begs for food. Roast red meat. As is."
Restaurant Wine News, January 2005


"Black cherry, cherry cola, raspberry and walnut aromas with hints of 'sweat'; similar ripe, round, dense fruit flavors with mushroom spice and vanilla; amazingly gentle tannins."
San Francisco Chronicle, April 2004