Viña Dagaz, Estate Carménère

This Carménère spends five days in a cold soak followed by fermentation for 15 days and a further 12 days maceration. It’s aged for 14 months in used French oak. It has an elegant nose, with blackberry, black and red pepper, cinnamon, tobacco, and spices. In the mouth it has a good structure, a pleasant acidity, great persistence, and a long finish. Drink with roast beef, ribeye steak, lamp rump chops or vegetable tagine.