A deep carmine color, this well-bal- color, this well-bal- anced red offers plum, chocolate and spice in the and spice in the nose with sweet, nose with sweet, round but firm tannins in the finish.

Concha Y Toro Casillero del Diablo Carmenere The Carmenere grape had long been believed to be extinct –until it was rediscovered a little over a decade ago in Chile. Considered to be the sixth Bordeaux varietal, and thriving as one of the dominant grapes of Bordeaux in the 19th century, Carmenere was ravished by the disease phylloxera at the turn of the century. But unbeknownst to 20th century winemakers in Chile, Carmenere had been planted there by French winemakers back in the 19th century and was alive and well. Chilean winemakers had mistaken the Carmenere grapes for Merlot, and even intertwined it in the vineyards with Merlot. The problem was, the two grapes ripen about two weeks apart, and the resulting wines were green and unripe (if you ever tasted Chilean Merlot a decade ago, you know exactly what we’re talking about). It wasn’t until the mid-90s when such winemaking giants as Mondavi, Mouton Rothchild, and Kendall-Jackson were conducting research on their prospective Chilean adventures that they realized that this grape was not Merlot, but was in fact the long-lost grape of Bordeaux, Carmenere. Thus two monumental occurrences came about: Chilean Merlot became much better, and (perhaps more importantly) Carmenere was being produced again. The Casillero Del Diablo Carmenere is a deep, rich wine with spice and smoke characteristics. This wine has BBQ written all over it.