From organically farmed vineyards in the Colchagua Valley, this ripe and lush example of Chile’s own grape is delicious with roast meats and hearty winter food. Carmenere started its life in Bordeaux but proved too tricky to ripen there. It was a for a long time mixed up in Chile’s vineyards with Merlot –complicated as the two grapes ripen a good two weeks apart. More recently a bit of DNA finger printing has helped to identify and separate the two to mutual benefit. As the recently planted vineyards of Carmenere age their wines can only get better and better.