Tabali Micas Peumo Carmenère (6 Bottle Case)

An elegant and intense Carmenère from the Micas vineyard, Peumo, Cachapoal. The vineyard is nearly 70 years old and regarded as one of the best in Chile for Carmenère.

Tabalí Micas Peumo Carmenère is deep red colour with violet hues. Very intense and complex nose, with notes of Parma violet ,cloves and plenty of black currant fruit and a hint of chocolate. The wine is full bodied with smooth tannins and great acidity that perfectly balances with the ripe fruit and spiced French oak. The finish is long and immensely characterful.

Great with hearty stews and grilled red meats or a warm and crispy empanada.

The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, so the vines are now naturally balanced. We therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, so the vines are now naturally balanced. We therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. he grapes were hand-harvested into 20kg-boxes to ensure they were not damaged.  They were harvested at the optimum moment of physiological and phenological ripeness, which occurred in the last week of April. Once at the cellar, the clusters were carefully selected and, following destemming, the individual grapes were selected once more. Next the grapes were put into small stainless steel tanks, where they underwent a cold maceration for seven days to aid with colour extraction. Then the fermentation took place, with temperature control being ensured throughout. After fermentation, the wine remained in contact with the skins for a further 15 days to make it more rounded in the mouth. It was then aged in French oak barrels for 18 months.