Did you know that Chile is called the Bordeaux of South America? The reason is that Bordeaux’s premier red grape, Cabernet Sauvignon, fits Chile like a glove: gravelly soils, long dry summer days with great intensity of sunlight, cool nights, and lengthy growing season are tailor-made for late-ripening Cab. Echeverría (etch-eh-ver-RIA) has built this plush red upon 85% Cabernet Sauvignon, with a little Carmenere and Petit Verdot for spice. The grapes grow in two zones in Chile's Central Valley, where the classic Mediterranean climate allows for extended hang time, ensuring firm but impossibly smooth tannins, and immaculate flavour development. To further enhance quality, Echeverria practices micro-viticultural farming—each football field-sized plot of vines is farmed according to its specific terroir and microclimate. And this attention to detail shows—can you say cassis!? The diagnostic blackcurrant flavour of Cab is on full display, joined by a lift of mint, some gravel dust, and clovey oak exoticism. Full-bodied and rich, this red is worthy of aged cheese or prime rib.