Description for a Carmenere wine:
Carménère wine has a deep red color and aromas found in red fruits, spices and berries. The tannins are gentler and softer than those in Carbenet Sauvignon and it is a medium body wine. Although mostly used as a blending grape, wineries do bottle a pure varietal. Carménère which, when produced from grapes at optimal ripeness, imparts a cherry-like, fruity flavor with smokey, spicy and earthy notes and a deep crimson color. Its taste might also be reminiscent of dark chocolate, tobacco, and leather. The wine is best drunk young.

Description for Ventisquero Grey Carmenere 2005:
Deep ruby red wine with aromas of black fruit such as blackberries, mixed in with notes of black pepper, traces of vainilla and a delicate smokey tang. It is a well-structured wine with smooth and velvety tannins, ideal for exotic food, meat on the grill, ripe cheeses and strong fish.

What I feel:
First opening the wine and while smelling it, an aroma of the woods, moisten soil in the forest was all i sense, nothing fruity, nothing like spice. My friends even feel like the wine itself has a rotten mushroom sense -.-'' However, it gives me the feeling of a Pinot Noir, just not as strong, acidic, and spicy as a Pinot Noir. The base is not heavy, more towards medium light, and has a really smooth finish. Mades the tounge feels a little itchy (in a good way) and very pleasant feeling. However, I set the wine aside in a carafe for an hour, and guess what, the natural aroma was all but gone, save the fruity flavour arising from the carafe itself and made the wine smells really nice. I guess the trick is, set it aside for an hour to rid of the overwhelming "aroma of nature", and we would have a pleasant wine tasting period (without rotten mushroom taste?? lol)