From the website...Casillero del Diablo offers wine lovers the very special opportunity to participate in the propagation of a century old legend known throughout the world. In the 19th century, the founder of Concha y Toro, Don Melchor, discovered that his vineyard workers were sampling his greatest wines. To discourage this action, Don Melchor spread the rumor that his deepest, darkest cellar was the Casillero del Diablo (Cellar of the Devil), so that no one would dare go in there. It worked, and a legend was born. Today, this mysterious and legendary cellar continues to hold the finest, estate grown wines of Casillero del Diablo.
We've tried two of them, and this is the one we like best (they're both cheap- around $10!)
CARMÉNÈRE
 | Region: | Rapel Valley, Chile |
| Grape Varieties: | 85% Carménère, 10% Cabernet Sauvignon, 5% Syrah | |
| Production Technique: | The grapes are hand and mechanically harvested. 70% of the wine is aged in American oak for 8 months, 30% is aged in stainless steel for 8 months. | |
| Description: | Color: Dark and deep crimson red. Bouquet: Luscious fruit flavors: Dark plums and chocolate with hints of coffee and toasty American oak. Taste: Notes of dark plums and spice, generously framed by toasty American oak with a soft and well structured mouthfilling texture. Alcohol Content: 14.0% Total Acidity: 4.82g/l | |
Casillero del Diablo Carménère is excellent with fresh light dishes based in meats, vegetables and fresh herbs. Also a good accompaniment to ripe cheeses such as Gouda, Gruyere or a dry goat cheese. | ||
Mmm, Gouda- my tummy just growled. Gimme Gouda.
2 comments:
finally a wine i have tried. it is pretty yummy
and all other forms of CHHHHHHEEEEEEEEEEEEEEEEEEEEse.
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