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beeswax and almond skin
Nicely done for the vintage
an early ripening cousin of Pinot Noir bottled early and unfiltered with a little residual sugar left which rounds out the funk on this one nicely making it beautiful for spicy food or anything coming off of the grill at your wine nerd BBQ
Mouth-watering with fresh acidity
Pair with T-bone steak topped with mushrooms and onions
Carmenere 'Massal 1945', Clos de Luz Bottle:1 beeswax and almond skin100% Carmenere Sourced from Clos de Luz's old Almahue's Carmenere blocks #4 and #6 Fine loam with a granite bedrock, which has some quartz and iron Hand harvested Fermented with indigenous yeast Aged for 12 months, 50% in 4,000L Gamba French oak tank, 44% in 225L and 300L French oak of different uses, and 6% new 600L Sylvain French oak barrels
