Root:1
Pinot Noir
Root:1
Pinot Noir
In 2012, the temperatures were medium to high in most of the Chilean valleys during the ripening period, but coastal Casablanca was an exception. Despite protection from record high temperatures, the grapes matured quickly, and harvest began in mid-March.
The lack of rain throughout the growing period meant grapes were very healthy, with good levels of acidity and slightly lower alcohol. Concentrated red fruit aromas and bright tannins.
Tasting Notes
Ruby red with violet edges and rich aromas of wild strawberries, raspberries and a hint of cherry. Soft spice notes and vanilla add complexity. Medium-bodied and bright, the fresh acidity combines with ripe fruit flavors and smooth tannins for a well-rounded palate and lengthy finish.
Food Pairing
Serve Root: 1 Pinot Noir with grilled fish, steamed mussels or fresh crab. Pairs well with traditional pasta dishes with lots of garlic, as well as roasted eggplant, barbequed chicken and spring vegetable risotto.
In 2012, the temperatures were medium to high in most of the Chilean valleys during the ripening period, but coastal Casablanca was an exception. Despite protection from record high temperatures, the grapes matured quickly, and harvest began in mid-March.
The lack of rain throughout the growing period meant grapes were very healthy, with good levels of acidity and slightly lower alcohol. Concentrated red fruit aromas and bright tannins.
Tasting Notes
Ruby red with violet edges and rich aromas of wild strawberries, raspberries and a hint of cherry. Soft spice notes and vanilla add complexity. Medium-bodied and bright, the fresh acidity combines with ripe fruit flavors and smooth tannins for a well-rounded palate and lengthy finish.
Food Pairing
Serve Root: 1 Pinot Noir with grilled fish, steamed mussels or fresh crab. Pairs well with traditional pasta dishes with lots of garlic, as well as roasted eggplant, barbequed chicken and spring vegetable risotto.
