COUNTRY/REGION: Chile/Aconcagua Valley.
GRAPES: 100% Pinot Noir.
Beautiful cherry red with violets flashes. On the nose, this Pinot Noir is very intense and complex with hints of violets and red roses, while further behind notes of raspberries and spices such as dill are perceived, along with soft touch of moistened earth, all framed by delicate smoky notes. The palate is dominated by fresh red fruits with soft balsamic touches. It has tension and freshness, with polish and round tannins that make it a very smooth on the finish.
VINEYARDS: The grapes for Aconcagua Costa Pinot Noir 2018 were sourced from the Aconcagua Costa vineyard, located 12 kilometers from the Pacific Ocean. Planted by Viña Errázuriz in 2005 and 2009, the soil is composed by a thin layer of loamy texture and placed on a base of clay and metamorphic rock (slate/schist), providing the mineral notes present in the wines that are grown in these vineyards.
VINTAGE: The unforgettable 2018 season in Aconcagua Costa will be remembered as one of the coldest we have ever recorded in this vineyard, with a heat summation 15% lower than historic averages, mainly concentrated during the months that preceded the harvest. At the beginning of spring, temperatures fluctuated among the average, but from mid-October onwards the heat summation began to decrease and position below the historic temperatures. January, February and March were even colder, especially the two first months of the year, which were accompanied by abundant cloudiness. On the other hand, the absence of rains from November to April provided the ideal conditions for a slow and steady ripening process, along with impeccable sanitary conditions of our grapes.
WINEMAKING: Grapes were handpicked between February 21 and March 9, double sorted, 85% destemmed and crushed, then placed in open top stainless steel tanks (15% whole clusters). Before starting the fermentation process, the grapes underwent a 3 to 5 days cold soak at 8°C. Fermentation was carried out with native yeasts only, by which the wine develops complex and distinctive aromas and flavors. Total skins contact, including post fermentation maceration was 14 to 25 days. Final blend is aged for 11 months in French oak barrels, 15% new.