Patricio Tapia: The first three vintages of Don Melchor were fermented in raulí-wood foudres. This year, however, the wine was aged for eight months in French oak barriques—a first for Concha y Toro in its 128-year history. 1987 was considered a very good vintage, with even ripeness, thanks to stable weather in April and May and a lack of rainfall. Spicy and herbal above all else, the aromas of rosemary and menthol merge in a light body with a friendly texture with no rough edges. The acidity remains intact, lending a surprisingly youthful freshness to a wine that is now considered to be at its peak. 17 (90)