This is a predominantly Round & Fleshy wine, but it shares structural nuances of Tone & Backbone as described in the tasting note below.
Tasting Notes
Straddling Round & Fleshy and Tone & Backbone, there are aromas of blackcurrant and blackberry fruit, followed by more subtle notes of bell pepper, leather, and earth in the opulent finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Carménère is a bold red grape originally from Bordeaux but now thriving in Chile's warm climate. Carménère wines are known for their deep color, rich blackberry and plum flavors, distinctive peppery notes, and with smooth tannins.
Merlot
3%Mer-LO
It would be easier to detail where Merlot is not grown than vice-versa, as it is one of the most widely planted grapes in the world. Depending on the terroir, the style can vary quite a bit. Generally, Merlot is fleshy and more fruit driven and with less aggressive tannins than its oft more austere blending partner, Cabernet Sauvignon, which also makes it more accessible in its youth. The quality and character can vary from crowd pleasing sweet plummy fruit to extraordinary complex velvety texture of a great right bank Bordeaux.
Petit Verdot
4%Pe-TEET Ver-DO
Petit Verdot is a late-ripening variety grown around the world, but most famously in Bordeaux variety as a blending agent. When ripe, it can add concentration, color, tannin and flavor, particularly spice to blends along with good acidity.
Black Currant
Bell Pepper
Leather