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Originally used for blending in Bordeaux, Carmenere migrated to South America where it was mistaken for and unintentionally combined with Merlot to create a very unique Chilean taste.
Blended with 10% Cabernet Sauvignon, this particular Carmenere has a rather viscous inky purple appearance in the glass; the nose shows some pronounced smoke and hints of red fruit and earth followed by a very round mouthfeel and concentrated ripe black fruit. Enjoy this with a herbed beef dish. (Northof9finewine, April, 2011)
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