
Tasting Notes
Winegrower Info
The grapes are hand-harvested in March (Chile's fall season) selecting just the best bunches of grapes. In order to extract color and aromas, the must is cold macerated for 3 days prior to fermentation, which occurs over 12 days in stainless steel tanks where cool temperatures (75 degrees to 79 degrees F)slow the natural process. Both of these low-temperature steps preserve the delicate aromas the pinot grape naturally offers.
After fermentation comes a 10-day maceration, then 50% of the wine is aged in oak barrels for 6 to 8 months, and then recombined before being bottled and cellared for 6 months before release. I think you'll be pleased with the results, especially at this price!
Cheers!
This wine was a stand-out at a dinner party we recently hosted. It's always fun to see which bottles are empty at the end of the night, as there is no better way to tell what the favorites were. This bottle was bone dry.
Look for aromas of cherry, beets, raspberries and spice, and a hint of fresh farm/garden earthiness. And weaving its way through all that, a most interesting hint of eucalyptus! At a most reasonable 14% alcohol, it is both food friendly and head friendly - split a bottle tonight and enjoy a clear head in the morning!
The grapes comes from the estate's own 60-hectare vineyard in Tricao in Chile's Curico Valley. Its Mediterranean-style climate has cold, wet winters and warm, dry summers, where the temperature swings between day and night assure phenolic ripeness without excessive sugars or loss of acidity.
Dave the Wine Merchant
866-746-7293
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