chilean wine

Traditionally used only for cheap wines for local consumption, Torres have vinified this País using the carbonic maceration technique - common in the wines of Beaujolais - to give a wine that bursts with sweet black cherries on the nose, before a fresh and medium weight palate with a soft tannin structure, plenty of black fruit and a well-balanced finish.
Sourced from Casa Silva's vineyards in the Colchagua Valley, this wine was made with input from M&S's in-house winemakers. Around 60% of the blend spent six months in French oak barrels. The truth is that for all the romance of the story, some Carmeneres can have a stalky, green, herbaceous character that, if overdone, is not my favourite thing in a red wine.
The tannins are fine and give some structure, the juicy cherry acidity adds some freshness, and all in all it is a natural, unforced wine that doesn't need to try too hard: that natural old vine character has been deftly handled in a terrific wine for drinking now, or cellaring for a decade.
It's hard to pick a destination spot in a country that claims over a million square kilometres of Antarctica. With such a vast selection of climates and cultures, Chile offers a slice of South America that is infinitely varied.
Now British summer time has officially begun... The days are getting longer and warmer. Possibly the odd barbeque or two is on the horizon? At the same time our palates begin the seasonal migration from the cosy winter nest of full bodied reds or richer whites to more lighter, cooler style wines.