Morandé One to One Carmenère Estate Reserve Chilean Wines


An intense expression of Carmenère, with blackberry fruit framed by cinnamon and clove spice. The variety’s savoury side appears as complex notes of tobacco and warm earth on the focused medium-full palate.


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Type of drink
Red Wine
86% Carmenère 14% Malbec
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
The Artisan Winery
The Artisan Winery

Morandé was founded in 1996 by Pablo Morandé, and found immediate recognition both domestically and abroad. Morandé are true pioneers –they were the first family to develop the Casablanca D.O., recognising the fantastic potential of this cool-climate wine region. They also led the way in reviving old viticultural regions such as Maule and Itata, working with old dry-farmed bush vines and unconventional varieties such as Carignan, País and Cinsault. All of the wines are produced with grapes from Morandé’s own vineyards. Their winemaking philosophy is guided by seeking the right terroir for each grape variety, and with significant vineyard holdings they are well placed to achieve this.


The grapes come from the Romeral estate in the Maipo Valley, which is renowned for the high quality of its red wines. The silty-clay soils of alluvial origin and the cool, dry climate give the ideal conditions for well-structured red wines. The vineyard is planted at a high density (10,100 plants/hectare). Yields are limited to one kilo per vine to ensure that the grapes have a concentrated aroma and flavour. Harvest took place in late April.


The grapes were crushed and given 5 days’ cold maceration, then fermented at 24-26oC with another 18 days on skins before going through natural malolactic fermentation. The wine was aged in older French and American oak barrels for twelve months before blending and bottling.


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