2013 Don Melchor – “It shows enticing cassis, black cherry, blackberry, vanilla and extra dark chocolate with espresso bean flavors”.
Concho Y Toro’s Don Melchor vineyard is situated at an altitude of 2,145 feet, at the foot of the Andes Mountains on the northern bank of the Maipo River. It is part of the Puente Alto (“high bridge” in Spanish), which was established by Don Melchor in 1890 with cuttings from vines imported from France. The vineyard is broadly grouped into seven blocks (Six Cabernet Sauvignon, one Cabernet Franc) divided into 142 individual parcels. Each parcel offers a unique expression of its terroir. The Cabernet Sauvignon vines are a massale selection of those historic 1890 Bordeaux cuttings. Today, they’re an average of 30 years old.
Each vintage, winemaker Enrique Tirado selects fruit from 50-60 of the parcels to ferment for Don Melchor. The wine was aged in 100% French Oak, both new (50%) and second use. It is a blend of 91% Cabernet Sauvignon and 9% Cabernet Franc.
Opaque purple color with alluring red and black berry, violet, tobacco, graphite, crushed gravel and dried herb aromas. On the palate, it’s medium-bodied, harmonious, persistent and fresh with vibrant acidity and dusty well-integrated tannins. It shows enticing cassis, black cherry, blackberry, vanilla and extra dark chocolate with espresso bean flavors. Long finish with a pleasing bit of minerality. Approachable now with a decant, but will reward cellaring for 10-15 years. (Outstanding – 92pts)
This was my first time trying this iconic wine, which has been on the Wine Spectator’s top 100 wines list six times (1993, 2000, 2001, 2003, 2005 and 2010. It’s been on my “To Drink” list for years. I must say I was very impressed. I believe it offers good value (relative to many cult and vanity Napa Valley Cabs that sell for 2-3x) You could pay more..but I don’t think you’ll get more. Of course YMMV!
14.5%abv | Sample
Pair with: Red meats, especially lamb or wild game prepared using different cooking methods (roasting, braising, grilling) and sauced with red wine, mushrooms, rosemary and tomatoes. Also consider pairing with terrines and pâté, especially duck with truffles.
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