Carmín de Peumo is Chile’s first iconic Carmenere.
A wine that faithfully reflects its origin, the terroir of Peumo, it has been widely praised by world critics.
Carmín de Peumo boosts the development of Carmenere at the global level and positions Peumo as the
best Chilean location for the production of this French grape variety.
"The Carmin de Peumo is the winery flagship and a candidate for Chile’s finest wine. The 2005 Carmin de Peumo Carmenere (I reviewed the 2003 in Issue 171, there was no 2004 produced) is a blend of the best parcels in the Peumo Vineyard. It spent 20 months in French oak and was bottled without fining or filtration. Purple/black in color, this profound effort gives up an amazing aromatic array of wood smoke, scorched earth, leather, espresso, blueberry compote, and blackberry liqueur. This leads to an opulent, extraordinarily rich, nearly over the top, sumptuous wine with deeply hidden structure, exceptional balance, and which manages to remain light on its feet despite its immense power. It can be enjoyed now but will be so much better in 5-7 years. It is a tour de force!" ——Rebort Parker
Ignacio Recabarren has clearly earned his place as a major reference in the Chilean wine industry. His spot-on perspective and pioneering vision have served him well over the years and have led him to such successes as discovering Casablanca Valley’s privileged conditions for growing white grapes and leading Amelia to becoming Chile’s first ultra-premium Chardonnay. He has also played a major role in positioning Carmenere as the country’s signature variety and in achieving its international prestige through Terrunyo Carmenere and Carmín de Peumo, Concha y Toro’s icon Carmenere.
Ignacio Recabarren holds a degree in agricultural engineering from the Catholic University of Chile and joined Concha y Toro in 1995, after a successful career both in Chile and abroad. He participated in crushes at Tyland Vineyards in Mendocino County, California, as well as at Château Maucaillou, Château Margaux, and Château Lafitte in France. He also lived in New Zealand for two and a half years, during which time he worked for Morton Estate, Matua, and Cloudy Bay wineries, among others.