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Carmenere 2021 - Primus


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You won't believe it!


Why do we love it?

Primus Apalta Carmenere is an exuberant red wine with impressive typicity and complexity, with amazing value for money ratio and every year It succeeds to get really high scores!

The story is as follows. Many, many years ago they asked to plant Merlot in Chile. So, they asked for vines from France but some confusion happened and they were sent Carmenere vines instead. This tremendous mistake was karmic and now Carmenere has become the national grape of Chile and really thrives on Chilean soil, producing rich, juicy red wines with herbal notes. Primus Apalta Carmenere is exactly like this. The grapes come from the famous Apalta appellation, from organically cultivated vines. The wine was fermented with selected yeasts and then it was matured for 12 months in French oak barrels, 18% new. The result is rich, with velvety tannins, exactly what you need for bold meaty dishes.

Try Primus Apalta Carmenere now!









Tastes Like

Primus Apalta Carmenere has deep purple color and impressive aromas of sour cherry, blueberry, plum, black cherry, violet, pea, vanilla, tobacco, pepper and dark chocolate.

In the mouth it has medium (+) body, medium (+) acidity and medium but ripe tannins. Ripe red and black fruits mingle with notes of eucalyptus, tea, lavender, vanilla, cedar and cocoa.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 14%
Origin Apalta, Chile
Variety Carmenere
Aromas Sour cherry, blueberry, plum, black cherry, violet, pea, vanilla, tobacco, pepper, dark chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 6 years
Closure Cork
Organic Yes



Pair it with slow braised spare ribs with five spices, pork chops with hoisin sauce, burger

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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