- A little-used Bordeaux blending grape
- Introduced to Chile in 1850s and has become Chilean signature grape as varietal
- Late-ripening, does well with Chilean Central Valley’s long growing season
- Deep red wines, aromas of red berry, spice, smoky, chocolate, soft tannins
- Best consumed young
- When not fully ripened, herbaceous, with aromas and flavors of green bell pepper (result of pyrazines)
- Ripeness brings out cherry notes and spice with leather and tobacco, smoke and cocoa, a savory wine that goes well with “umami” foods
- Aging in wood tends to add a mushroom-like earthiness
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