|Style||Dry, Red, Medium Bodied, Red Fruit, Smooth, Easy Drinking, Food Friendly Unoaked,|
Undurraga Carmenère is a medium-bodied wine offering vibrant red fruit aromas and a juicy palate bursting with notes of cherry. Its smooth texture and ample tannins make it the perfect accompaniment to a variety of dishes, from hearty pasta dishes to barbeques with white meat, and mild cheeses.
About the Producer
Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata and is certified by Sustainable Wines of Chile. Head winemaker Rafael Urrejola has spent a great deal of time researching and understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar to showcase the terroir. In 2023, Rafael became the first Chilean winemaker to be awarded ‘Red Winemaker of the Year 2023' by the prestigious International Wine Challenge (IWC).
Vineyard and Winery
The grapes are grown in the Valle Central, where the land is flat, deep and fertile, which makes it particularly suitable for the production of reds: Cabernet Sauvignon, Merlot and Carménère. The soil is sedimentary, with an average texture, clayey loam and good drainage properties. The climate is humid Mediterranean, with moderately rainy winters, warm and dry summers and cool nights. The average annual rainfall is 710 millimetres. These conditions ensure the production of healthy grapes with good varietal flavour characteristics.
The grapes were harvested at optimal ripeness and sorted to ensure only the healthy fruit was vinified. The fruit was then carefully crushed and destemmed. Fermentation took place in stainless steel vats, at controlled temperatures ranging between 28°C and 30°C, lasting for seven days. Post fermentation maceration took place over four days, in order to extract the aromatics of the Carmenère grape. Vinified without oak, to allow the purity of fruit to be fully expressed.
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