# Alka Carmenere (2018)

- **Producer:** Hacienda Araucano S.A
- **Colour:** red
- **Type:** still
- **Grapes:** Carmenere
- **Region:** Rapel Valley, Chile
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €79
- **Vegan:** No
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** green bell pepper, blackcurrant, eucalyptus, black cherry, blueberry, black plum, black pepper, blackberry, vanilla, chocolate, cinnamon, cloves, plum marmalade

## About this wine

The Alka Carmenere from Hacienda Araucano S.A. is a 100% Carmenere wine from Chile's Colchagua Valley. Produced by Hacienda Araucano, part of the Domaines François Lurton group, the wine embodies a philosophy of revealing Carmenere's potential for finesse and complexity. The grapes are sourced from vineyards in Lolol and Apalta, cultivated using biodynamic and organic farming practices. The 2018 vintage is noted for its deep color and complex aromatic profile, reflecting the region's suitability for this varietal and the producer's commitment to quality.

## Interesting facts

- Carmenere was once mistaken for Merlot in Chile.
- Hacienda Araucano practices biodynamic and organic farming.
- François Lurton's vision was to reveal Carmenere's 'nobility'.
- The wine is aged in new French oak barrels.

## Food pairing

The wine's full body and well-integrated tannins are well-suited to complement the richness and protein of red meats and game. Flavors of dark fruit and spice in the wine can echo or contrast with the savory elements of the dishes, creating a harmonious balance. The wine's structure can stand up to robust flavors and cooking methods like slow-cooking or grilling.

## Wine making process

The Alka Carmenere undergoes a winemaking process that begins with pre-fermentation cold maceration for 6-8 days. Alcoholic fermentation takes place in a mix of small vats (75-80%) and barrels (20-25%), with some sources indicating fermentation in amphorae for a portion of the wine. Extended maceration for approximately 20 days follows to build complexity and structure. Malolactic fermentation is completed in barrels, and the wine is then aged for 18 months in new French oak barrels. The vines used are around 20 years old and are cultivated using organic and biodynamic farming methods.