• Don Melchor 2000: 94 pts., Top 100 N°26  | Wine Spectator | April 2004
• Don Melchor 2001: 95 pts., Top 100 N°4 | Wine Spectator | February 2005
• Don Melchor 2003: 96 pts., Top 100 N°4 | Wine Spectator | September 2006
• Don Melchor 2005: 96 pts., Top 100 N°12 | Wine Spectator | June 2008

• Red meats, especially lamb and game in various dishes: roasted, stewed, with sauces made of red wine, mushrooms, rosemary or tomato.
• Various terrines and patés, especially truffle paté.
• Cow or sheep milk cheeses; dry and ripe cheeses or creamy cheeses.

• Gravas 2007: 92 pts. | Wine Spectator | June 2011
• Gravas 2007: 95 pts., Best Syrah from Chile | Descorchados 2011 | Dec. 2010
• Gravas 2007: 95 pts., Best Syrah from Chile | Guía Mujer y Vino 2011 | Dec. 2010
• Gravas 2007: 94 pts., Best Syrah from Chile | Guía de Vinos La Cav 2011 | Dec. 2010

• Beef bourguignon.
• Small lamb chops with thyme.
• Stews.
• Oven roasts.
• Fresh cow cheeses.

Gravas del Maipo is born as a tribute by Concha y Toro to the majestic Andes and the hidden gravel from silently eroded, displaced and molded soils year after year in the thousands of years old Maipo basin. It reflects the challenge of positioning Chile as a high-quality wine producer, together with the constant and passionate search for identifying those terroirs that faithfully express the character of a grape variety.

• Carmín 2007: 95 pts. | Wine & Spirits | February 2011
• Carmín 2005: 97 pts. | Robert Parker’s The Wine Advocate | October 2008
• Carmín 2005: 96 pts. | Wine & Spirits | October 2008
• Carmín 2003: 97 pts. | Robert Parker’s The Wine Advocate | July 2007

• Duck confit or magret with plum sauce.
• Deer with gooseberry or cranberry sauce.
• Duck ravioli with mushroom and/or truffle sauce.
• Risotto with mushrooms.
• Old mustard rabbit.

Carmín de Peumo is Chile’s first iconic Carmenere. A wine that faithfully reflects its origin, the terroir of Peumo, and which has been widely praised by world critics. Carmín de Peumo boosts the development of Carmenere at the global level and positions Peumo as the best Chilean origin for the production of this French grape variety.

• Amelia 2009: 92 pts., Best Chardonnay | Guía Descorchados 2011 | Dec. 2010
• Amelia 2008: 90 pts. | Guía Descorchados 2010 | Dec. 2009
• Amelia 2007: 91 pts. | Robert Parker’s Wine Advocate | April 2009
• Amelia 2006: 93 pts. | Robert Parker’s Wine Advocate | October 2008

• Seafood like king crab, lobsters, scallops or oysters au gratin.
• Fish like salmon (fresh or smoked) and white meats, accompanied by butter, cream or cheese-based sauces.
• Light white-meat preparations.
• Fresh goat cheese with herbs, au gratin or natural.

• Carmenere 2007: 95 pts. | Wine & Spirits | February 2011
• Sauvignon Blanc 2009: 94 pts. | Guía Descorchados 2011 Chile | Dec. 2010
• Cabernet Sauvignon 2007: 92 pts. | Wine & Spirits | February 2011
• Syrah 2007: 91 pts. | Wine Spectator | February 2011

With Cabernet Sauvignon

• Red meats like lamb, game such as rabbit, grilled, roasted or dressed with intense sauces that have a touch of acidity (with tomato or wine) or herbs like rosemary, thyme and bay leaf.
• Perfect with most cheeses.

With Carmenere

• Dishes with exuberant spice, fresh herbs or slight peppery sauces.
• All kinds of grilled meats with spicy or sweet-and-sour dressings.

With Sauvignon Blanc

• Oysters, shellfish and fish in light white wine or lemon dressings.
• Spicy and aromatic food with curry, coconut milk or soy sauce.

Terrunyo comes from the selection of a specific block of our best vineyards, in which we identify a unique and complex character in each variety selected. This line included the first ultra-premium Carmenere, becoming a benchmark for the Chilean wine industry.

• Cab. Sauvignon 2008: 93 pts. | Wine & Spirits | Feb. 2011
• Carmenere 2009: 91 pts. | Wine & Spirits | June 2011
• Merlot 2007: 90 pts. | Wine Spectator | February 2010
• Syrah 2008: 90 pts., Smart Buy | Wine Spectator | Nov. 2010

With Merlot:

• White and red meats in classic and elegant preparations.

With Cab. Sauvignon:

• Red meats like lamb, game such as rabbit; grilled, roasted or dressed with intense sauces that have a touch of acidity (with tomato or wine) or herbs like rosemary, thyme and bay leaf.

With Chardonnay:

• Shellfish and fish in butter, cheese or cream-based sauces; oily fish like salmon (fresh or smoked) or tuna.

With Syrah:

• Oily terrines and patés of pork or wild boar.

• Carbernet Sauvignon 2007: 90 pts. | Guía Descorchados 2010 | Dec. 2009
• Carmenere 2007: Medalla de Plata | Japan Wine Challenge 2010 | Jul. 2009
• Syrah 2008: 90 pts. | Guía Descorchados 2011 | Dec. 2010
• Merlot 2008: 90 pts. | Guía Descorchados 2011 | Dec. 2011

With Cabernet Sauvignon

• Beef in any of its cuts, oven grilled and accompanied by pepper sauce and peppered mashed potato.
• Different spicy and peppery sausages, especially if accompanied by an olive baguette and Dijon mustard.

With Merlot

• Pastas filled with duck and rabbit plus a sauce with red or port wine base and cream.
• Pork: slow oven-cooked suckling pig with herbs.

With Malbec

• Mushroom risotto and truffles.
• Stir-fry dishes with green vegetables and pork, with a touch of sweet-and-sour and pepper sauce.

With Carmenere

• Meats with plenty of fat. Best if with sauce or sweet-and-sour accompaniment.
• Duck confit or magret.

With Syrah

• Skewered lamb (5 hours). Best if prepared with herbs.
• Game stews with herbs and green vegetables.

With Chardonnay

• Oily fish with cream-based sauce (grouper, tuna, smoked salmon or grilled sea bass).
• Pastas filled with shellfish like crab, crayfish and prawns, accompanied by cream and cheese sauce.

With Sauvignon Blanc

• Slightly-spicy oriental food.
• Sushi (harmonizes well with the salty taste with soy sauce and the spice of wasabi).

Gran Reserva Serie Riberas is a special selection selection of Gran Reserva wines coming from vineyards located close to different river basins. This translates into unique, distinctive fresher wines. The line comprises five red varieties (Cabernet Sauvignon, Carmenere, Syrah, Merlot and Malbec) and two whites (Chardonnay and Sauvignon Blanc).

• Cab. Sauvignon-Shiraz-Cab. Franc 2008: 90 pts. | Robert Parker’s Wine Advocate | April 2009
• Merlot 2010: Silver Medal | Concours Mondial de Bruxelles 2011 | May 2011
• Sauvignon Blanc 2010: Silver Medal | Concours Mondial de Bruxelles 2011 | May 2011
• Cabernet Sauvignon 2007: 5 stars, Best Value | Revista Decanter | October 2010

With Chardonnay

• Fresh shellfish.
• Pasta with bechamel sauce and smooth shellfish.
• Fresh fish and lean to slightly oily fish.
• Oriental-style spicy meats.
• Smooth risotto.
• Fresh cheeses, bland and creamy pasta.

With Merlot

• Steamed vegetables in general, especially mushrooms or meats with sauces.
• Seasoned chicken, duck or ostrich.
• Risotto, creams of vegetables.
• Mid to very ripe cheeses and with herbs. Goat cheese.

With Cabernet

• Red meats like lamb, rabbit, venison, wild boar and pork.
• Pasta with meat sauce.
• Birds like geese or quail.
• Ripe and condimented cheeses.

Trio is a premium blend of three different grapes. It represents the complexity and elegance of great blending at a more affordable price.

• Malbec 2009: 90 pts. | Robert Parker’s Wine Advocate | Nov. 2010
• Cab. Sauvignon-Syrah 2009, Reserva Privada: 90 pts., Best Buy | Wine Enthusiast | June 2011
• Chardonnay 2009: Gold Medal | Decanter 2011 World Wine Awards | May 2011
• Carmenere 2010: Silver Medal | International Wine Challenge 2011 | May 2011

With Reserva Privada Cabernet Sauvignon-Syrah

• The blend makes it a versatile wine for pairing.
• Different cuts of red meat, including lamb, goat, duck and veal.
• Ripe cheeses, above all if used in sauces.

Brut Reserva

• Fresh oysters, lobsters, prawns, scallops, caviar with acid cream.
• Quail eggs and raw fish (sashimi).

With Cabernet Sauvignon

• Red meats.
• Garnished dishes.
• Ripe cheeses (gruyere or blue).

With Merlot

• Pasta.
• Chicken-based dishes.
• Ham.
• Risotto.
• Smooth cheeses.
• Mexican food.

With Shiraz

• Spicy food.
• Grilled meats and game birds.
• Lamb-based dishes.

With Malbec

• Green vegetable shoots.
• Meat stews.
• Mexican food.
• Duck or goose-based dishes.

With Pinot Noir

• Chicken and red meats.
• Vegetarian dishes.
• Salmon or tuna.

With Carmenere

• Meats.
• Vegetables.
• Pizza.
• Ripe cheeses.

With Shiraz Rosé

• Red and white meats.
• Deserts.
• As an aperitive.

With Chardonnay

• Shellfish and fish like salmon, sea bass or conger eel.
• Pasta with white sauces.

With Sauvignon Blanc

• Sea-bass ceviche.
• Oysters.

With Viognier

• Oriental food.
• White meats.

With Gewürztraminer

• Sushi.
• Spicy dishes like Thai, Chinese or Indian.

With Riesling

• Light aperitives.
• Spicy dishes, smoked or salty.

The rumor that a cellar was haunted by the devil gave life to a key wine in the portfolio of Concha y Toro: Casillero del Diablo. This now legendary brand offers more than 10 varieties, from classical to exotic, making it suitable for different ocassions.

• Carmenere: Rissotto of prawns, tuna fish carpaccio, fresh herbs and vegetables.
• Sauvignon Blanc: Fish, shellfish and ceviche.
• Shiraz: Red meats, ripe cheeses and well-seasoned dishes.

Sunrise has a wide portfolio of fruit and expressive varieties, ideal for accompanying all occasions, especially to share with friends, social meetings, barbecues and even a picnic.

• Cabernet Sauvignon: Goes very well with lamb and all red meats in general. Also ripe cheeses.
• Chardonnay: Oily fish, smooth shellfish and paellas.
• Merlot Rosé: Fruits, tarts and smooth cheeses.

Sendero comes from a country with more than 4 thousand km of young and fresh soils, a land that impregnates color, flavor and body in its wines. Sendero is the way of Chile, a diverse country with strong contrasts, something reflected in these seven varieties.

• With Rosé: Risotto of Quínoa with asparagus and goat cheese.
• With Shiraz: Cancato of sea bass with sausage, tomatoes, fatty cheese and marjoram.
• With Merlot: Pastas, Pastel de Choclo.
• With Sauvignon Blanc: Fish and shellfish in ceviche or simple and fresh dishes.