Carménère is an inherently spicy variety, sharing some similarities with Cabernet Franc, and was once widespread in the Médoc region of Bordeaux. Today it is not possible to find it there since starting in 1867 a Phylloxera plague destroyed most of the original Carménère vines. Fast-forward about a century to the early 1990´s, and we find that somehow it made it to Chilean vineyards before disappearing in France, being rediscovered – and celebrated – by winemakers all over the South American country. A late ripening variety, it can show too much greenness if picket too early, or risk messing with sugar concentrations if picked too late. That is why harvest precision is key, and getting the right environment to grow the vines is crucial. The Mediterranean climate around Almahue in the Rapel Valley, where Casas del Bosque sources these grapes, is an ideal place as the warmer climate makes possible a consistent, structured wine year after year. The winery, which has a coastal, cool climate identity, enjoys playing with a slightly higher acidity than normal in order to keep this Reserva’s style juicy, and inviting towards a second glass.

The grapes come from a vineyard planted in the early 1990s in Almahue (Rapel), Chile. They vines are planted in deep, well drained loamy soil with good drainage. This moist soil in combination with the presence of organic matter makes an ideal terroir. The region is known for warm days and cool nights during the season. 2023 in particular was a relatively warm year, characterized by high temperatures during the ripening season. The grapes were hand harvested in the first half of April.

Upon arrival at the winery, the grapes were destemmed and pressed into stainless steel tanks and inoculated with selected yeasts. They were then co-inoculated with selected lactic acid bacteria for malolactic fermentation. The wine was left to macerate for an additional 7 days for structure and longevity. At the end of malolactic fermentation the wine was devatted and pressed, separating press fractions according to quality. 10% of the final blend was stored in first use French oak barrels, 65% in older French oak and the final 25% in stainless steel vats. The juice was finally blended, filtered and bottled. Total production was 11,000 cases.