Sample: Creative Palate ~ for 2017 Casillero del Diablo Red Blend ~ Chile


  2. SCIENCE ~ WINEMAKING ~ From the winery
  3. SOUL ~ Jo’s notes


[PHOTO in cave: Jo Diaz, at Castello di Meleto, Gaiole in Chianti, Italy ~ PHOTO of old bottles: Jo Diaz at Adega Coop de Borba, in the Alentejo Region of Portugal]

For years, Casillero del Diablo in Central Chile, has been my go-to wine for Halloween; since 2014, actually. And, with great marketing, the fun continues, because they have a great “scary” story. It was Don Melchor who made lemonade from lemons. And now a tradition has been set, continuing into 2018.

Past stories from Wine-blog:

Today’s drill…

In the 19th century, the founder of Concha y Toro, Don Melchor, discovered that his vineyard workers were sampling his greatest wines. To discourage this action, Melchor spread the rumor that his deepest, darkest cellar was the Casillero del Diablo (Cellar of the Devil), so that no one would dare go in there. It worked, and a legend was born. Today this mysterious and legendary cellar continues to hold the finest wines of Casillero del Diablo.

[PHOTO: Jo Diaz]

The Brew – ha-ha…

2017 Casillero del Diablo Red Blend ~ Chile


Today, the original Concha y Toro family estate, complete with its Devil’s Cellar, is Chile’s leading tourist destination! According to their Website: “This wine was created for those with a rebellious spirit, those who want the impossible and are inspired to try new things… Their spirit is a mix of the best of this life, because the rebels of today will be the legends of tomorrow…”

[PHOTO: Purchased]

Grown in the Central Valley of Chile, the soils for the grapevines that have made this wine are mainly alluvial. This means that it’s a fine-grained, fertile soil, which has been deposited by water flowing over flood plains or in river beds. Moreover, clay, silt, or gravel has been carried by rushing streams, and then deposited where the stream slows down.  There is also some colluvial soils, which are loose, unconsolidated sediments that have deposited at the base of hills, carried down by rain water. In wine grape growing, the chemistry of the soil is best without enriching nitrogen, which causes the vines to grow with tremendous abundance. This takes away from the rich flavors of the grapes. I was just reminded of this recently, when I tasted some mongo table grapes. They were so huge there was no flavor, and will shortly be moved to our compost bin.

This 2017 Casillero del Diablo red blend is 70% Syrah and 30% Cabernet Sauvignon. The alcohol is the perfect amount (13.5%) to make this a food friendly wine. Casillero is recommending different kind of grilled meat. Lamb stews with herbs and other preparations based on this meat or game meat.


This red blend was made to have ripe and densely packed flavors of black fruit, with some earthy spices. The tannins are firm and have flavors of dark, rich chocolate. With a hint of sweetness from the wine – just a hint, and ever so captivating – this Red wine is very seductive. I imagine it with hot, steamy stews that warm the spirit’s soul. Splashy summer is gone and once vibrant autumn is turning into much cooler, damper nights. This wine with something crafted to perfection, with a few added, tantalizing spices, will create excitement your Halloween treat, as you go into the mysterious night. Waaaahahahahahahahahaaaaa…

[PHOTO: Saso Tusar]