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Carinena
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Carinena is a red wine grape most often grown in Chile and in the regions of Aragon, Rioja, Catalunya, and Navarra in Spain. Carinena displays notes of blackberry, licorice, and can be spicy and earthy on the pallet. Carinena is often used in Crianza blends. In Spain there is a designated plateau in Aragon called “Campo de Carinena”. This area is one of the oldest protected growing region in Europe dating all the way back to 1932. It is most famous for producing Priorot and Monstant wines. Carinena is commonly used as a blending grape, but is now beginning to produce its own single variety wines. Carinena will contribute acidity, rich dark color, hints of cherry, and increase of tannins while blending. The wine produced from Carinena is paired best with cheeses such as blue, fontina, and gouda. It also pairs wonderfully with game and seafood.
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The Peumo Vineyard is located 170 m above sea level and extended along the Cachapoal River, on terraces of hills of the Coastal Mountains. The vines come from pre-phylloxera cuttings and are trellised to vertical shoot position and cordon pruned. The soils are deep with an upper layer of clay that retains moisture, which controls the vines’ vigor and growth and allows them to remain active through late May, when the Carmenere is picked.
Deep, dark red with hints of violet. Elegant and mineral on the nose, with notes of blackberry and a touch of blackcurrant. It fills the palate with underlying mature tannins. Deep, concentrated, with a long aftertaste and distinctive hints of the Peumo terroir. This 2018 vintage is characterized by its elegance and freshness; it is a wine with a lot of Carmenere character. Pairs best with elegant but simply prepared dishes such as juicy, rare roast beef, veal, pork tenderloin with roasted beets and cranberries, duck (con t or magret). Also delightful with squash-stuffed pasta with morel mushrooms or aged goat cheese with figs.
Review:
Carmín made its debut with the 2003 vintage, and since then it has come from a selection from Block 32, a sector of the vineyard in Peumo, on the banks of the Rapel River. Of its 28 hectares, seven are actually used and usually produce about 18,000 liters. The vineyards were planted in 1983 on stony clay soils on the hills that flank the Cachapoal River on its way to Lake Rapel. This was a cool year, and that's evident in the herbal notes and red fruits that fill the nose. The palate is generous in ripe red fruits, as well as in the herbal tones that refresh and add complexity at the same time. The texture is friendly, although it leaves room for a layer of very fine, sharp tannins that contribute tension, while the fruits and herbs continue their private party. We think this is the best version of Carmín that we have tried—far from the first Carmíns, which were tremendously ripe and extracted and far from this balance and elegance. Carmenere at the highest level. - Patricio Tapia
-Descorchados 98 Points
Ossian Capitel Verdejo is made from 100% Verdejo.
Capitel is a particular expression of Ossian's very old Verdejo vines — some approaching 200 years — grown on the sandy, pre-phylloxera soils of Nieva, a cool, high corner of Segovia south of Valladolid. It is made only in select years from a strict selection of exceptional old-vine fruit, fermented and aged in 600-litre French oak barrels on fine lees.
Color: old gold with greenish reflections. Aromas: surprisingly nuanced and profound. Flavors: fresh, full and finely detailed.
Review:
This is very textural and broad with brightness to balance and harmonious balance with stone fruit on the finish but restrained and balanced. This is a single vineyard with superficial sand and schist subsoil from a prephylloxeric vineyard. Very long. This is fermented in 600 L French oak with fine lees. Drink or hold
-James Suckling 95 Points
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