El Pais de Quenehuao

The touch of Matthew LaPierre goes a long effing way. Pretty cool what Chile is capable of when not copycatting neighbors or using some big-wig consultant yeast and oak prescription. Pretty cool.

Venturing into tannin realms. Chilled Chilean red served with cumin rubbed skirt steak.

Last time I had this It was hour 6 or 7 with pascal claret (domaine de la tournelle) in Arbois. (Name drop, name drop). He sure did fool all of us when he blinded us on it (i hate blind tasting btw). I heard this producer worked with Marcel Lapierre and has the son of Ivan Metras working for him. Carbonic, Chilean Pais, pretty damn good!

Chile wine. Semi-carbo(my guess. Grape = Pais (you've never heard of it). Louis/dressner (you've heard of them). They import this. And the only place you can drink this in the Bay is Rumbo al Sur in Oakland.

Glou glou from the southern hemi. Giving #pais (#mission) grape some love & respect. Props to #Luyt for giving me a reason to want to drink a red wine from #Chile.

2011 vintage. Funky, murky, Soy sauce nose, with a Worcestershire sauce finish. Very unique.

Elements of this wine make it a total mystery. Tart black cherry and carbonic yea, but something deep, sanguine and intensely granitic is just as primary. Hats off to Antoine Luyt.

Cherry Ricola, Fireballs, crushed flowers, incense, ash and dusty finish ~ not for everyone but I D!G it

This wine is alive! Mission grapes, an old hardy variety, made carbonically (I assume), spritzey, super tannic, washed down grilled game like a champ.

I usually really like their wines but this one re-fermented and the funk took over and killed all varietal character.