"A balanced and harmonious red with plum, hazelnut, hints of toasted oak and a savory finish. Full to medium body, with delicate round tannins and a subtle fruity finish. Drink now." June 2014
"Appearance: Intense, ruby red. Aroma: Concentrated aromas of ripe red and black fruits mingled with subtle notes of toasted wood. Flavor: Intense and complex flavors of strawberry, plum and blueberry complemented by a delicate touch of vanilla. An elegant balance of fruit, acidity, and supple tannins provide a beautiful and lingering finish."
"Primus wines are crafted by a team of expert viticulturists and winemakers, led by winemaker, Rodrigo Soto. Born in Chile, Rodrigo brings a wealth of international winemaking experience having worked in leading wine regions across Chile, New Zealand and the U.S. His experiences have allowed him to develop a keen understanding of terroir, honing his winemaking skills and fueling his passion to produce high quality wines that express a sense of place.
Rodrigo is joined by Alvaro Espinoza who is one of the world’s most respected winemakers, widely known as an innovator and champion of some of Chile’s best red wines. Alvaro pioneered biodynamic and organic farming practices in Chile and was named “Personality of the Year” by Decanter Magazine’s International Wine Challenge in 2007
. Alvaro works closely with the team to deliver high quality wines with richness, complexity and distinctiveness."
||100% Cabernet Sauvignon
||12 months in French oak, 25% new
||Maipo Valley, Chile
Ready to drink, this Veramonte Primus Cabernet Sauvignon is perfect for the chill that's creeping into the air. Our great friend Chef Rachel Reuben recently made us a spectacular meal of braised lamb shanks, roasted carrots with cumin and other lovely spices, and red rice with almonds and yellow raisins. The lamb shanks were braised in her veal stock, which she makes once a year for an entire day, and only uses on very special occasions. It took the lamb from great to award-winning. All we can say is we wish we had had a bottle of this Chilean Cab at the table... The almost smoky silkiness of the liquid in the dish would have blended utterly beautifully with the oak in this Primus, and the intense fruit of the wine would have been an ideal foil opposite the bite and spice of the roasted carrots. For the price, this Cabernet is a great value. You shouldn't have any trouble figuring out another delectable pairing if you sit with a glass and think about it a little...