Ingredients
In the vineyard
- About 1.3 kg ripe Carménère grapes per bottle, from Peumo, Apalta, Colchagua or Cachapoal
- Late-season sun: the fruit hangs 2–3 weeks past Merlot, usually into late April or May
In the cellar
- Natural or selected yeast, 20–25 g per hectolitre
- Sulphur dioxide, roughly 30–50 mg per litre in total
- Malolactic bacteria
- French oak barriques, typically 225 litres, part new
To serve
- 1bottle, opened 30–45 minutes ahead
- Large-bowled red wine glasses
- Serving temperature 16–18°C (60–65°F)
Directions
- Pick at full physiological ripeness, around 24–25 Brix; picked early, Carménère is aggressively green and smells of capsicum, which is the fault that dogged it for years.
- Sort, destem and lightly crush the berries into tank, keeping around 20–30% of them whole for a softer extraction.
- Cold soak at 8–10°C for 3–5 days to draw colour out of the thick skins before fermentation starts.
- Ferment at 26–28°C (80–80°F) for 7–10 days, pumping over or punching down twice daily; the cap must stay wet or it dries, oxidises and turns vinegary.
- Extend maceration on the skins for a further 5–10 days after dryness to build the round, dark-plum tannin the variety is known for.
- Press gently, settle, then let malolactic fermentation run in barrel at 18–20°C (65–70°F); this softens the sharp malic acid into lactic and adds a creamy weight.
- Age 12–18 months in French oak, racking every 3–4 months, then blend the parcels, fine, filter lightly and bottle.
- Serve at 16–18°C (60–65°F) in a large glass, decanted 30 minutes if young, with grilled red meats, roast peppers, mature cheeses or pastel de choclo.
Technique
- Carménère was believed extinct after phylloxera and grew in Chile for over a century mislabelled as Merlot. It was formally identified in 1994, which is why old Chilean ‘Merlot’ often tasted spicy and herbal.
- The pyrazine character (green pepper, tomato leaf) is a ripeness signal, not a flaw in small doses. Winemakers manage it by late picking, leaf removal and warm ferments, not by hiding it in oak.
- This is a description of commercial production; making wine at home from bought grapes needs sanitation discipline and sulphur management to avoid volatile acidity.
Substitutions
- If you cannot find Carménère, a Chilean Cabernet Franc or a right-bank Bordeaux gives the same herb-and-graphite register at higher acidity.
- For a lighter, unoaked style, look for Carménère labelled from Maipo Alto or bottled young without barrel ageing.
Variations
- Peumo Carménère is the plush, chocolatey benchmark; Apalta hillside fruit is firmer and more peppery.
- Many Chilean estates blend 10–15% Carménère into Cabernet Sauvignon to add mid-palate flesh and spice.
History
A Bordeaux variety wiped out by phylloxera in France and mistaken for Merlot in Chile until identified in 1994 by Jean-Michel Boursiquot.
Frequently asked questions
What is Carménère?
Carménère is a wine & spirit from Chile: deep red wine with herbal, peppery notes, Chile’s signature grape. A Bordeaux variety wiped out by phylloxera in France and mistaken for Merlot in Chile until identified in 1994 by Jean-Michel Boursiquot.
How long does Carménère take to make?
Carménère takes Harvest and sorting, 1 day per parcel of preparation and 10–14 days fermentation plus 12–18 months in oak of cooking. The recipe makes one 750 ml bottle serves 5 glasses. It is rated hard to make.
What can I substitute in Carménère?
Yes, within limits. If you cannot find Carménère, a Chilean Cabernet Franc or a right-bank Bordeaux gives the same herb-and-graphite register at higher acidity. For a lighter, unoaked style, look for Carménère labelled from Maipo Alto or bottled young without barrel ageing.
What is the most important thing to get right in Carménère?
Ferment at 26–28°C (80–80°F) for 7–10 days, pumping over or punching down twice daily; the cap must stay wet or it dries, oxidises and turns vinegary.
