Errazuriz / 2015 Wild Ferment Pinot Noir.

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90 Points / James Suckling April 2015.
Errazuriz / 2015 Wild Ferment Pinot Noir

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COUNTRY/REGION: Chile/Casablanca Valley.

GRAPES: 100% Pinot Noir.

ABV: 13.5%

UNIT: 1 x 75cl Bottle.

WINEMAKER NOTES: Ruby red with bright violet nuances, the nose of our Wild Ferment Pinot Noir offers red fruits such as cherries, raspberries, along with notes of dill and red tobacco against a floral backdrop that recalls roses and lavender. The palate stands out for its red fruit with light notes of toast and nuts such as hazelnuts. This medium- to full-bodied wine features velvety tannins that lend structure and very good acidity in an elegant style with good weight on the palate and a long life ahead in the bottle.

VINEYARD: The grapes for this Pinot Noir come from Santo Tomás 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.

VINTAGE: The 2014-2015 season began with an ideal spring, the heat summation was moderately higher than the historic average, and there was no rainfall.. The relatively early 2015 harvest resulted in a vintage with a fresh palate profile, fine tannins, elegant potency and concentration, subtle aromatic expression, and deep colour.

WINEMAKING: The Casablanca Wild Ferment Pinot Noir was made with the native yeasts that are normally present on the skins of the grapes. These yeasts produce a greater combination and proportion of by-products under the demanding conditions imposed by the fermentation process and therefore the wine develops more complex and distinctive aromas and flavours. Prior to fermentation the bunches were gently destemmed, and 65% underwent a 5-7-day cold soak at 8¼° C and then allowed to ferment in open top tanks. Total skin contact, including a post-fermentation maceration, was 10 to 20 days. The wine was aged for 10 months in French oak barrels, 17% of which were new.

TASTING NOTES: A Pinot Noir crafted with a nod to Burgundy tradition: natural wild yeast fermentation has imparted maximimum complexity and charm.

DELIVERY: All our wines are stored in our importers bonded warehouse’s, which have the optimum environment for fine wine storage, by carefully regulating temperature, humidity and other microclimatic factors.

As such, please allow between 7 and 10 days for your delivery to arrive.