1. CARMENERE The lost forgotten variety rediscover in Chile Rodrigo Plass – Prowein 2010

2. The Story of Carmenére Carmenére in the World Identification in Chile Viticultural Differences Aromas and Flavours Red Varieties planted in Chile Carmenére in the Valle de Aconcagua Winemaking Carmenére Evolution and Challenges Errazuriz Carmenére Wines AGENDA

3. Carmenere has various synonyms, including Grande Vidure, Carmenelle, Cabernelle, Grand Carmenet & Carbouet Widely cultivated in the Medoc in the early 18th century and with Cabernet Franc established the reputation of its best properties. (J.Robinson- Daurel) After phylloxera (mid 1800s) Cabernet S & Merlot became Medoc favourites: productivity & yield consistency. Never replanted in Bordeaux after phylloxera due to: –Shatter problems (coulure) and associated low yields. -Poor option for French vigneron. THE STORY OF CARMENERE

4. Viala and Vermorel (Ampèlographie- 1901, France) distinguished Carmenére as a distinct grape from Cabernet Franc. Of the Cabernet Sauvignon / Merlot family according to DNA analysis. (UC Davis 1990s)

5. - Italy: North eastern wine regions. (Veneto, Friuli) Not a DOC variety, sold as Cab.Franc. Estimated vineyard surface 4.200 has - California: UC Davis genetic detective team C. Meredith has identified Carmenère. No recorded vineyards. - Bordeaux. 15 has reported. Chateaux Verdus claims blend with 1% Carmenère CARMENERE IN THE WORLD

6. Original French cuttings brought to Chile during 1850-1870. At the time European wines were identified by regions, not by grape varieties. Grown in Chile as an unknown variety field-mixed with Merlot. –Warmer and drier climate than France –Longer hang time of fruit (120-130 days) IDENTIFICATION IN CHILE

7. In 1991 World demand of Merlot prompted Chilean producers to expand using field selection material of what was thought Merlot, later identified as Carmenère. Mr. Claude Valat, a French ampelographer recognized that some “Merlot” vineyards in Chile were not true Merlot. IDENTIFICATION IN CHILE

8. In 1994 French ampelographer J.M.Boursiquot identified “Chilean Merlot” as Carmenere. In 1997 Carmenere identification was confirmed by DNA profiling, using SSR DNA markers. (INIA/UC-Davis) In 1998, the Chilean Agriculture Department recognized Carmenère as an official variety. IDENTIFICATION IN CHILE

9. CARMENERE / MERLOT CarmenereMerlot

10. VITICULTURAL DIFFERENCES

11. Reemplazar por foto Caliterra Carmenenere 2004

12. VITICULTURAL DIFFERENCES: THE LEAVES

13. CARMENERE MERLOT AROMAS AND FLAVOURS

14. Source: SAG, Chile. RED VARIETIES PLANTED IN CHILE IN HAS (2000)

15. Source: SAG, Chile. RED VARIETIES PLANTED IN CHILE IN HAS (2008)

16. Don Maximiano Estate Long cool growing seasons Early Spring and late fall Very little threat of rain Plenty of sunshine Extended hang time Proper ripening Mount Aconcagua CARMENERE IN THE VALLE DE ACONCAGUA

17. For Better quality Carmenère –Sites with low vigour. –As dry as possible –Well drained soils and low water retention To benefit from a long hang time to soften strong vegetal character. CARMENERE IN THE VALLE DE ACONCAGUA: SOIL AND CLIMATE

18. Longer hang time Higher sugar (alcohol and body) Higher colour intensity CARMENERE IN THE VALLE DE ACONCAGUA: SOIL AND CLIMATE

19. Picking dates are very different between Merlot and Carmenère Carmenère is picked 3-4 weeks later Picking decisions based on flavour and vineyard aspect. Tannins ripen before flavour Harvest typically after Cabernet CARMENERE IN THE VALLE DE ACONCAGUA: PICKING DATE Green flavours cannot be managed during fermentation but in the vineyard. Experimentation with microoxidation has been done

20. Picking based on flavour rather than ripe tannins. Often Carmenère tannins are ripe before the green pepper flavours have evolved into riper: –Red pepper –Blackberry notes Green flavours cannot be managed during fermentation but in the vineyard. Experimentation with microoxidation has been done. CARMENERE IN THE VALLE DE ACONCAGUA: PICKING DATE

21. Open pumpovers to keep wine from going reduced is a common practice. Ageing or fermenting with oak is used to help add or mask intense herbal aromas. Winemaking to complement the red pepper aromas characteristic of Carmenère personality. WINEMAKING

22. Cabernet: –Gives the wine more nerve and grip –Brings more elegance to the overall blend Syrah: –Similar structure with good colour and sweet rich flavours. –Syrah can either have high or low acid depending on when is picked to march Carmenére –Fruit flavours contrast considerably Syrah is about black fruit Carmenère is black fruit with a touch of herbs Both have a classic blackberry and blackpepper notes WINEMAKING: CABERNET AND SYRAH BLENDED WITH CARMENERE

23. French Oak More subtle toasty characters Gives more structure and body May be overwhelmed by the strong varietal characteristics of Carmenère WINE MAKING: BARREL AGEING, AMERICAN OR FRENCH? American Oak

24. Emblematic grape variety for Chile? Research in viticulture, winemaking & marketing. Carmenère sales have taken off! Industry expanded Carmenère & Merlot vineyards as clearly different varieties. Carmenère wines available at different price points pure or as blending component top Cabernet Sauvignon blends. CARMENERE EVOLUTION

25. 1.In Viticulture –Maximize Chilean climatic advantages to benefit from unique long and dry season particularly in the Valle de Aconcagua. –Design more efficient pruning systems and spring treatments to control shattering and yield. –Canopy management for optimal ripeness and picking time. CHALLENGES

26. 2. To became a unique wine from Chile reflecting its terroir and tipicity. 3. To gain consumer appeal to become a “ world class” variety. CHALLENGES Carmenere gives Chile the opportunity to set the standard for world class wines of this variety.

27. ERRAZURIZ CARMENERE WINES

28. KAI: THE BEST CARMENERE BASE WINE First Vintage 2005, released in 2007 KAI means plant, and is the best Carmenère based wine produced by Viña Errázuriz. The wine is a truthful expression of this long forgotten variety, grown in the vineyards in the Valle de Aconcagua. Vintage 2006, 96 Parker Points 100% Carmenère (current vintage available: 2007)

29. KAI: ACCOLADES KAI 2005: IWSC 2008, UK: Best Carmenére from Chile Robert Parker: 92 points Wine & Spirit: 91 points KAI 2006: Robert Parker: 96 points International Wine Cellar: 92 p. Josh Raynolds: 91 points

30. ERRAZURIZ SINGLE VINEYARD CARMENERE Vintage 2001: Catad´Or Hyatt 2004, Chile: Great Gold Medal Vintage 2003: Wine International UK: 90 points Wine & Spirit: 89 points Wine Enthusiast: 89 points Vintage 2004: Wine Enthusiast: 89 points Wine Spectator: 88 points Vintage 2005: Robert Parker: 90 points Decanter UK: Wine of the Month (August, 2007) Vintage 2006: Robert Parker: 92 points International Wine Cellar: 90 points Wine Spectator: 88 points

31. ERRAZURIZ MAX RESERVA CARMENERE Release in 2009, vintage 2007 Part of the Max Reserva wines range Showcase the Best single variety expression of the Valle de Aconcagua Vintage 2008, 92% Carmenère + 8% Syrah Carmenère is black fruit with a touch of herbs Syrah is about black fruit

32. THANK YOU!