Ruby red clear color; unusual nose of freshly cut red apples, raspberries and plums and some baking spices from new oak; dry, medium acids, fine tannins and rich mineral-like notes with some baked desserts and coffee flavors on the palate, and a watery but satisfying finish. Unsusual but I like it. — 4 days ago
The nose on this version of TerraNoble’s Carménère hits more bright red and blue notes than the two I tried previously. The palate is a lot calmer, too, although the tannins hold their own. It’s a more user-friendly Carménère, and more fun to drink on its own.
— 19 days ago
The notes on the 2016 CA 1 apply here as well. (nose of black fruit and cassis, painted with cedar, clove and cinnamon. The palate is alive with the dark berry notes and oak spice, and a monstrous set of tannins that need some decant time to soften.) This is a wild wine, full of aromas and flavors, brimming with tannins, ready to rumble. — 21 days ago
This Carménère shows a world of difference from the others in the TerraNoble line I’ve been trying. There is a boatload of dark fruit, to be sure, with black cherry getting into the act. The tannins are more reserved upon pouring while the acidity remains bright and juicy. It’s an excellent example of Chilean Carménère.
— 18 days ago
WA Cab Franc. Might be my first. Smells strange and lovely. Wet earth, aka mud, and dark fruits. Hints of smoke and meats. Even smoked meats. Flavors are robust and extracted. Very full. Nice deepness to the fruit and smoke flavors. This is New World Bordeaux type wine at its best. — 20 days ago
Nice dry riesling. Crisp and fruity — 12 days ago
This inky wine has a slightly medicinal nose, with blackberry and tar notes. The tannins are forceful to a fault upon opening. Let it sit awhile and allow them to be less inflamed. The fruit is fairly forefront, possibly due to the aging of half the wine in concrete eggs. The savory finish is quite long and satisfying.
— 16 days ago
100% Garnacha Blanca (white Grenache) from 60+ years-old vines rooted in “panal” soils (fossilized sand dunes). Barrel fermented and aged for 8 months in 500 liters French oak barrels. Elegant and complex with aromas of white fruit, apricot, orange rind, almonds and oak. Full-bodied. Peach. Mineral, somewhat saline. Long finish — 24 days ago