Greetings from the desert. By the time I finished my seven A.M. constitutional around the golf course and went for coffee it was a balmy 95 degrees. Nah, TWC don't golf, it was a moderately paced trek around the north end of the course. My only company were the cottontails, a surprisingly alert foursome on one green, and the gardeners mounted on their mowing machines.
Back in the day, inexpensive Chilean cabs and merlots were plagued with a cloying, off-sweet, off-putting cherry-like flavor. We don't see that as much today because it seems like Chilean winemakers have switched gears and begun dumping oak chips by the bushel basket into their vats. IMO, a little oak goes a long dam way and a lot of oak will not help a wine get past being less than stellar.
The Santa Ema is no exception, it is over-oaked to the point of rendering this wine undrinkable. At least for moi. Those who enjoy a lot of oak may disagree, but a word to the rest of you should be sufficient.
Defintiely not the worst wine ever, but ultimately a sink-pourin' wine for me. Life is way too short to drink bad wine and there isn't any reason to do so. There are dozens of pretty decent wines in the same price range as the Santa Ema, including mass-marketed ($7.99 US) Bogle Old Vine Zinfandel, which I opened after pouring the Santa Ema down the sink.