These two grapes are masters of synergy: Cabernet intense, gripping tannins brood behind blackberry and blackcurrant flavors, while Merlot softer, rounded structure is joyfully supported by dark cherry, raspberry, and soft, spicy notes.
Chile is perfect for growing these two grapes: brilliant sunshine, Pacific breezes and cool nights allow for maximum ripening and give the wine a long, lustrous finish that hints of cedar, dark fruits, and minty-spiciness that lingers on the palate.
A truly outstanding wine for roast beef, it works equally well with other red meats or grilled Portobello mushrooms, but try it with dark chocolate for an amazing interplay of fruit and tannin.
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