Echeverria Carmenére Reserve 2018
The Echeverrians emigrated from the small Basque town of Amezqueta in 1740 and built their winery in the town of Molina in the province of Curico in the early 1900s. They are still family-owned, family managed and with a family vision. Roberto has now taken over from his father, Roberto, as chief winemaker. Assisted by winemaker Matias Aguirre and viticulturist Cecilia Silva, Roberto's philosophy lies in grape selection and control of the grape's environment. All grapes either come from their own estates or are rigorously selected from a small coterie of trusted growers.
Fermented in 23.000 liter stainless steel tanks for 8 days at 24-27C controlled temperature to dryness. Extended maceration for additional 5 to 8 days. 100% malolactic fermentation. Stored in temperature controlled stainless steel tanks through bottling.
Meticulous, labour intensive vineyard management philosophy that takes into account how each vine is reacting to external factors such as soil, nutrients, vegetation growth, bunch compostition and climatic conditions.
Dark chocolate with sweet fruit on the attack and lovely extract with balanced tannins.
Everyday Serving Suggestion
Echeverria Carmenére Reserva is best served between 15 and 18C with grilled meats and cheese.
Country / Region / Appellation
CL / Curico Valley / Curico Valley
Roberto Echeverria Matias Aguirre