Dark ruby color. Miscellaneous red berry aromas with eucalyptus and treacle. Flavor is predominantly stewed fruit compote, smooth and silky, no rough edges. The grapes were obviously picked very ripe, but the alcohol does not stick out and there is adequate acidity present. But I found the flavors sickly sweet and increasingly nauseating as the night wore on. To be avoided by all members of this board!
90% cabernet/10% merlot, aged 12 months in French oak barrels. The marketing blurb says "Inspired by the best wines of Bordeaux." Wot a laugh! Only if it's Pavie, from the sound of it. And this boast just undescores the general absence of Chilean identity.It was dinner at my sister's house. My brother-in-law loves this wine, so two bottles had to be consumed by seven before I could prevail upon my sister to open something else, a 2005 Quinta do Carmo Reserva from Alentejo, which was much better, but I had drunk enough by then to not remember any descriptors.
A recent post spoke of "a strong trend to high pH wines--over 4.0!-- (which the critics love, but these wines do not age well) is creating a market of fat, uber-silky behemoths that fade quickly or worse, develop off flavors and aromas." What I found interesting here was that the presence of adequate acidity does not prevent everything else in this description from being true.