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Items 46-60 of 92
Reserva de Familia Carmenere is produced in the Rapel Valley and offers great fruit concentration after 14 months of barrel aging. Dark ruby red in color, the wine displays great aromatic complexity dotted with mineral notes and hints of herbs, spices, blueberries and plums.
Luscious violet and blackberry aromas, with juicy plum flavors and hints of leather and chocolate. Black Box Wines Malbec has an earthy structure and balanced acidity that lead to a complex, velvety finish.
Casillero del Diablo Reserva Pinot Noir is a soft and brilliant ruby red color. The aromas are elegant and expressive with remarkable touches of fresh strawberries and traces of raspberries. At the end some soft hints of rose petals appear that are complemented with delicate French oak barrel flavors like cedar and tobacco.
Deep red color with blue tones, with good tears and color. Of great aromatic richness, noticing red fruits, ripe plums, cherries, and cherries, in balance with notes of chocolate and vanilla. Velvety and great structure, with sweet and ripe tannins. Traditional vinification with fermentation of 20 days between 21 and 26ºC, including maceration. Malolactic fermentation with indigenous strains. Aging: 12 months in French oak barrels of first use.
Nose: Red raspberries, ripe rhubarb, and blackberries playing Red Rover and racing to the nose.
Palate: Fruitastic-ly fresh, vibrant, and loaded up with jammy flavors of red raspberries, blackberries, and bing cherries.
Deep purple color, with bluish hues. Intense red fruits and flowers aromas, such as roses and violets. Herbal notes. Soft and silky entry, great structure, acidity that provides freshness and mineral texture. Long finish.
Lush Bordeaux blend of Cabernet, Merlot and Malbec, bursting with raspberry and currant flavors that pick up complexity with hints of boysenberry, mineral and violets. Continue to evolve in the glass and on the palate.
50% Malbec, 50% Cabernet Sauvignon fermented and aged in stainlees steel. Pielihueso is a father/daughter project in Los Chacayes, Uco Valley in Mendoza. Bright, floral, and a touch herbal. Alejandro and Celina make wines fermented with native yeast and a low addition of sulfur added just before bottling; their style is making light, bright, clean and vibrant wines!