2020 Triple C Santa Rita.

The Chilean winemaking starts with the conquistadors in the XVIth century, but contemporary production began in the mid-XIXth century with the planting French grapes: Cabernet Sauvignon, Merlot, Carmenere, and Cabernet Franc. The first to third types became the most growing afterward. The settlement of Frenchmen in the late XXth century contributed to the viticultural knowledge. Sometimes my inner feelings whisper to me about worthiness when I look at wines–they never were wrong. I had something of that toward Triple C Santa Rita. Its vintage is 2020, the content is fourteen degrees, and includes Cabernet Franc (40%), Cabernet Sauvignon (45%), and Carmenere (15%). I raised attention to Carmenere, which is now rarely can find in France (just a few hundred acres), and that grape became a flagship in Chile.

Carmenere came from Bordeaux and belongs to six original grapes of the region (the rest are: Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Merlot, and Malbec). It is distantly related to Merlot, with which mistaken in Chile in the XIXth century. The actuality is that Cabernet Franc is a parent of Carmenere, Merlot, and Cabernet Sauvignon. The bottle that I had is from the winery Vina Santa Rita that was founded in 1880.

Behind the dark color was the same smell, which was the elite bouquet. Once I caught grapes. It was of wines with a big price that needs time for saturating and getting lovable taste more than usual. It can’t be attractive at full in already drinking because you get ashed grapes here. The harmony is the waiting. Acidity dissipates, though it is never intrusive, and be lovable. It will stay if rinse in your mouth where it isn’t attractive. This wine needs to swallow without waiting. The aftertaste takes away the heaviness and launches into the fly.