People generally use herbaceousness as an identifier for Chilean wines, both red and white. And while that can be in evidence, as usual, I think aromas and flavours are weak pieces of evidence and much susceptible to change. Far better to think about structure - acid and tannin structure.
In the case of Chile, one aspect that I have often noted in Chilean reds is their consistently high acidity. In Bordeaux varieties or Syrah, acidity is not usually a noteworthy point. But it is in Chile. Furthermore, Chile’s reds are often no more than medium bodied. Combine that with the acidity and you have a lightness of touch, raciness and certain weightlessness which put together make the profile of Chilean reds quite distinctive.