Wine Description
100% Pinot Noir from estate vineyards in the Leyda Valley, where maritime influence and summer breezes create an extraordinary environment for Burgundian varieties like Pinot Noir. The special wine comes from a selected parcel where all labor is performed by hand, vine by vine. Clusters are carefully selected to keep yields extremely low. Less than 1.75 pounds of fruit is produced by each plant. The grapes were hand harvested and de-stemmed. 70% of the grapes were kept whole (not crushed) during cold maceration and the beginning of fermentation. The grapes were chilled to 50ºF and remained in open stainless steel tanks for 5 days before the introduction of selected yeast. Fermentation took place over 6 days at 80-82ºF with punch downs 3 times per day. The wine was left on its lees and skins for an additional 2 days, before it was racked into new and 1-year old French oak barrels for malolactic fermentation. It was aged for 10 months. 14.4% alcohol.
Tasting Notes
Lot 21 Pinot Noir is a complex and elegant wine, with delicate aromas of strawberries, red cherries, orange peel and herbs with a subtle earth complexity. The first impression on the palate is of fresh, sweet red berries. The middle palate has nice volume with concentrated cherry flavors and soft ripe tannins that cover the entire tongue. The finish is bright and lingering.
Reviews
Wine Advocate - Issue #182/ April 2009
Chile's Crusade Against the Global Economic Crisis by Jay Miller
“The 2007 Pinot Noir Lot 21 raises the bar. More deeply colored and a bit more fragrant, it delivers an aromatic array of Asian spices, toast, black cherry, and black raspberry. With excellent depth and no hard edges...."
91 points
