(2004) Carmenère is seen by many as Chile's ace in the pack; this almost forgotten Bordeaux variety was mis-identified as Merlot for many years, before its true identity was rediscovered. Jancis Robinson is just one wine critic I have talked to who is a fan of the grape, but is sceptical about its suitability as a single varietal wine. If any example was going to prove the case for varietal Carmenère, it would be this "super-Carm" from Errazuriz's Don Maxiamo vineyard, retailing at he nose is like opening up a spice cupboard; a melange of clove, ginger and exotic spices wrapped in a cedary framework. There's a charcoally density and concentrated muscularity to the fruit. On the palate it delivers a big shock-wave of grippy, tannic black fruit with masses of inky extraction and a bite of cherry-skin acidity wrapped in spices and toast. This is formidable and serious stuff, and benchmark Carmenère, though some may find it overpowering.