Robust and red-fruited with notes of toasty spice, the oak-aged Bendito Reserva is a great example of Chile’s increasing Cabernet prowess.

In fact, the wine punches well above its price point. But that isn’t too surprising given it was crafted by Luis Felipe Edwards winery’s chief winemaker, Nicolás Bizzarri, with grapes from Chile’s Rapel Valley.

A major wine-producing region in central Chile, the Rapel Valley sits at the southern edge of the Maipo Valley, an area Wine Enthusiast magazine says is one of “the world’s best regions for growing potentially great Cab.”

Here, its namesake Rapel River carries fresh, mineral-rich meltwater from the upper Andes into the hot and dry interior and divides the area into two smaller valleys. The grapes for this bottling come from the southern of the two, Colchagua Valley, where Luis Felipe Edwards’s agricultural team has planted thousands of acres across steep, high-altitude hillsides that get the ideal combination of intense sunlight and warmer breezes.

The climate and geology are complex, and at times, difficult to work with. But the results are excellent, which is why they named the wine bendito, “blessed” in Spanish.

Generous and full-bodied, the wine offers intense tones of currants and black cherries, with pliable tannins and low acidity. It’s a perfect accompaniment for roasted red meats and pork ribs, and is especially delicious with grilled fare (think a juicy ribeye, lamb burgers and fresh vegetables).

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