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Pora Py'a de Chile Carmenère 2013

The Experience

Drink When...
You're Up the Khyber
Listen To...
To Sid James laughing
Think About...
Oooh, matron!
Drink With...
Goats cheese cannelloni with cherry tomatoes and basil

The Oddbins Take

Like a Carry On show, Carmenère invariably features fruity behaviour and a voluptuous body, and doesn’t take itself too seriously. This particular example is made with grapes grown in East Mendoza and the Uco valley, in some of the highest vineyards in the world. This means that, like the sharp tongue of Matron, the temperature is cool enough to give acidity and balance to the more fruity aspects.

A dark, seductive wine, displaying aromas of wild blackberries, blackcurrant jam and spices, it has a well-rounded palate that is both soft and firm (altogether now, ooh Matron!)

The Vital Statistics

Central Valley
Best Drunk Now & Over the Next 4 Years
Bottle Size
Regular - 750ml
Residual Sugar
3 g/l
Alcohol Units

In stock

Now £6.98

Was £7.75


Free UK Standard Delivery on orders > £100, Standard Delivery £4.95, No minimum order

The Style

Carménère (100%)
Light Full bodied
Dry Sweet

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  • Pora Py'a de Chile Carmenère Red Wine
Pora Py'a de Chile Carmenère Red Wine

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Established in 2005, Espiritu de Argentina is a joint venture between Chilean wine producer, Aresti, owner of the Espiritu brand, and Finca Agostina in Mendoza. The fruit is sourced mainly from the Maipu district of Mendoza, from a combination of Agostina's own vineyards and a number of top rated independent growers, whose total production is purchased each year as part of a long-term relationship, enabling the company to ensure quality consistently. Located in Barrancas with a total crush capacity of 3.5 million litres, Espiritu de Argentina is medium sized and geared to making modern, fresh, fruit driven wines in the lower price spectrum.

Their wines originate mainly from Eastern Mendoza, one of the 5 ‘oases’ of Mendoza Province and also from the Uco Valley. At between 1,000-1,500 metres above sea level, where they have abundant sunshine, dry air (and thus very little in the way of pests and diseases common to vines grown in other countries), and where they carefully irrigate the vines so that the fruit reaches optimum ripeness and quality for wine production. They are amongst the highest vineyards in the world. Their philosophy is simply to make the very best wines that nature will allow, each year, and to be true to their magnificent and historic terroir, whilst offering the best possible value to consumers.

Jon Usabiaga began his career as winemaker's assistant at Viña Portal del Alto, owned by the prominent oenologist Alejandro Hernández – the first Chilean to hold a seat at the board of the OIV (Office International de la Vigne et du Vin). Then Jon was appointed chief winemaker at Luis Felipe Edwards in 1996, where he worked for almost 10 years. He joined their team in December 2005. His work has been profoundly recognized after receiving numerous awards and medals.

The grapes were gently threshed and crushed. Fermentation took place in stainless steel tanks for eight days at 27-28 degrees C. Post-fermentation, the delicate process of maturation begins, part of which was in contact with oak.

This is a dark, seductive red, displaying aromas of wild blackberries, blackcurrant jam and spices with a well-rounded palate that is both soft and firm, balanced by fine-grained tannins with subtle hints of mocha and vanilla pod on the finish.

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