The most impressive Carmenere I remember from Concha y Toro has to be the 2019 Terrunyo Carmenere, produced with selected grapes from their plot 27 in Peumo in Cachapoal, complemented with 3% Cabernet franc and 2% Cabernet Sauvignon. The grapes were ripe and the wine reached 14.5% alcohol, but it goes unnoticeable and comes through as balanced and fresh. The oak is perfectly integrated; they have shortened the élevage in barrique to nine months and still used 58% new barrels! 60,000 bottles produced. It was bottled in September 2020.

The 2019 Carménère Terrunyo from Peumo, Cachapoal Valley is blended with 4.4% Cabernet Franc and 0.4% Cabernet Sauvignon and was aged for 9 months in French oak. Deep purple in hue. The nose contains notes of dried rose, green pepper and herbs, along with hints of white pepper. Intense and lush in the mouth, the wood brings a creamy, soft structure that channels the flavors alongside the refreshing, juicy feel.

The aromatic nose displays scents of vanilla, tomato leaf and blackberry. This is a full-bodied wine with gripping tannins. The palate shows intense blueberry and blackberry flavors, with hints of baking spices and just enough acidity to freshen up the lingering finish.

Ripe and rich, with notes of plush spiciness to the structured flavors of dried wild berry and cherry paste. Ends with green herbs and spice on the finish, supported by suave tannins. Drink now through 2024. 8,700 cases made, 2,000 cases imported.