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Aresti Estate Selection Pinot Noir 2007

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Bright color of good intensity. On the nose, Aresti Pinot Noir is an open and generous wine with an outstanding sweetness as well as blackberry and strawberry aromas, joined with spices such as vanilla and cinnamon as a result of barrel aging.

    On the palate, after a while, fruit and spicy aromas reappear, as at the beginning, on the nose. An easy-drinking wine, very complex and mild.

    Critical Acclaim

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    Aresti

    Aresti

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    Aresti, South America
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    In 1951, Vicente Aresti Astica acquired the Bellavista Estate in Curicó, a renowned winegrowing valley, and started building a family tradition of excellence in winemaking with passion at the core of their philosophy. Over half a century of meticulous work resulted in a tradition of high-quality wines that were the labels of choice of the most prestigious wineries at that time. The experience gained in making superior wines fueled Mr. Aresti’s motivation to start bottling and selling labels of their own. In 1999 and following major winery renovations and introduction of state-of-the-art technology, Viña ARESTI took the great leap forward into producing and exporting bottled wine. Aresti Winery is owned byACW, one of the most prestigious family-run wine operations in Chile. Nowadays ACW produces and sells various brands around the world. The foundations of Viña Aresti are the passion for excellence of its founder, Vicente Aresti Astica. After he passed, at 92, his daughters Begoña and Ana María Aresti López took over their father’s endeavor and persevere in the commitment they had learned from him. Viña Aresti, a company of the ACW, one of Chile’s most prestigious family winegrowing businesses, is located in Molina, in the Curicó valley, less than 200 km south of Santiago. New vineyards near the Claro river – Micaela, Peñaflor, and La Reserva – have been added to Bellavista, the original estate. The vineyards are situated in Curicó, Chile’s largest and most famous wine valley. With privileged climate, alluvial soil, a long dry season and a daytime/nighttime temperature differential of some 20ºC, this region offers the ideal conditions for the production of superior wines.
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    One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

    Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

    Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    Tasting Notes for Pinot Noir

    Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

    Perfect Food Pairings for Pinot Noir

    Pinot’s healthy acidity cuts through the oiliness of salmon or texture of tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secrets for Pinot Noir

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

    EPCARTPNR750_2007 Item# 95816

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