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The Carmenere grape is a wine grape variety originally planted in the Medoc region of Bordeaux, France. However, now its rarely found in the France. Today, world's largest area planted with this variety is in Chile. Carmenere grape wine is one of the most important category for Chile and they produce the vast majority of Carmenere wines that are available in the market today. Carmenere is considered part of the original six red grapes of Bordeaux, where it is also known as Grande Vidure. Other notable regions for Carmenere are California, Italy and Washington.

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Botalcura Carmenere Reserva 2009 (Rapel Valley, Chile) Quintay "Clava" Carmenere Reserve 2012 (Rapel Valley, Chile) Rayun Carmenere 2013 (Rapel Valley, Chile)
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Botalcura Carmenere Reserva Quintay Clava Carmenere Reserve Rayun Carmenere

Aromatic, complex and full flavored, Botalcura Carmenere Reserva shows the varietal at its best. Lively notes of cherry, honey and vanilla emerge on both the nose and palate and are balanced by hints of tobacco and woodsmoke. A year's aging in oak casks contributes soft, rounded tannins and a spicy, smokey finish.

Quintay "Clava" Carmenere Reserve is a bright, fruit-forward red brimming with notes of blueberry, plum, wildflowers and black pepper on both the nose and palate. Ripe tannins and balanced acidity meet hints of vanilla and menthol on the oak-driven finish.

This deep ruby wine has chocolate, cherries, and dark berries on the nose, along with a hint of fresh herbs. The palate is bursting with sweet blackberry and cocoa that leads to a soft, but lingering finish. Serve with red meat or pasta dishes.
TerraNoble Gran Reserva Carmenere 2011 (Maule Valley, Chile)
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TerraNoble Gran Reserva Carmenere

91 Points - Wine Spectator Dark purple in color, TerraNoble Gran Reserva Carmenere offers ripe aromas of blackberry, plum, fig and dates. The full-bodied palate is rich with a velvety mouthfeel, and notes of chocolate, coffee and ripe blackberries. Bold notes of white pepper and baking spice appears on the long, balanced finish. Pair with peppered steak, leg of lamb with mint sauce, or paella a la Valenciana.