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75Cl × 1
|Product:||Pinot Noir - Red Chilean Wine|
Our Wild Ferment wines are made with the native yeasts that are naturally present on the grape skins and lend more complexity and richness.
Vineyard: Slowly ripened grapes develop intense aromas and crisp acidity due to the cool maritime influence and low-vigour clay-loam soils at our vineyard in the Casablanca Valley.
Winemaking: Carefully hand-picked grapes were sorted, destemmed, and underwent a 3-6 day cold soak prior to fermentation with wild yeasts. The new wine was aged in French oak barrels.
Character: The elegant nose recalls strawberries, rosehips, and toast. Fine tannins, vibrant acidity, and rich flavour extend onto the long finish.
Serve: Lightly chilled with duck, fish, or poultry.
Wine produced and bottled by:
New Bank House,
1 Brockenhurst Road,
|Tasting Notes||Aromas of cherries, roses and a light touch of mushrooms, all framed by soft smoky tones. The palate is round showing lifted and fresh red fruit. Lovely spicy notes are complemented by hints of oak.|
|Serving Suggestion||Lightly chilled with duck, fish, or poultry|
|Storage Instructions||This wine is ideal for drinking now but can be kept for up to 5 years|
|Country of Origin||Chile|
|Grape Variety||Pinot Noir|
|Vinification||Grapes were handpicked, double sorted, de-stemmed and crushed, then placed in open top stainless steel tanks. Prior to fermentation, grapes underwent a 3 to 5 day cold soak at 8°C. For fermentation we use only native yeasts by which the wine develops more complex and distinctive aromas and flavours. Total skin contact, including post fermentation extended maceration, ranged from 14 to 25 days. Final blend is aged for 11 months in French oak barrels, 15% new.|
|History||Errazuriz was founded in 1870 by Don Maximiano Errazuriz when he pioneered the planting of vineyards at Panquehue in Chile's Aconcagua Valley, 100km north of Santiago.|
|Regional Information||The grapes for Wild Ferment Pinot Noir come from La Escultura vineyard, located in Casablanca Valley, just 32 kilometers from the Pacific Ocean. Warm summer days, morning fog and fresh evening breezes that blow in from the coast, allow for a gradual ripening process of the grapes that helps to preserve their aromas, flavours and acidity. The soil presents fine clay and sandy loam textures with low vigour potential.|
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