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Casas del Bosque Gran Reserva Pinot Noir 2017

  • D91
750ML / 13.7% ABV
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750ML / 13.7% ABV

Winemaker Notes

On arrival at the winery, all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. An 8 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 18 days with temperatures peaking at 28ºC/82ºF. During fermentation, the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and color. Following the completion of fermentation, the wine was drained off (after a total maceration time of 26 days) and put to into the barrel. The wine was aged for a total of 11 months in French oak barrels (25% of which were new, and 75% of which were second and third use) before being bottled without filtration.

Vineyard: All fruit was sourced from our own vineyard - located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from 10 to 13 year old hillside blocks planted with the “Valdivieso” field selection on a red clay mixed with decomposed granite. The blocks used in this blended were cropped at an average of 4.5 tonnes per hectare (1.8t/acre).

Critical Acclaim

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D 91
Decanter

Plush, sappy redcurrant and raspberry aromatics, while the bittersweet red fruit palate is framed with a bright, neat acidity.

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Casas del Bosque

Casas del Bosque

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Casas del Bosque, South America
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Casas del Bosque is located 70 km from Santiago, the capital of Chile, and 30 km from one of the principal ports of Chile, Valparaiso. It was conceived in 1993 to be a family boutique winery exclusively oriented to the production of e high quality wines. Casas del Bosque has its own vineyards in the Casablanca Valley, a privileged place for premium wine production. It guarantees that our entire grape production and all its treatment is carefully handled and controlled by us, leading to the highest quality.

One of the most elegant and emblematic wines from Chile. A gastronomic style that clearly reflects the terroir (110 million year old decomposed granite).Grapes harvested at night, they are then soaked on their skins for at least 7 days before press.

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Casablanca Valley

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A region that has become synonymous with some of the best whites of Chile, the Casablanca Valley is full of dozens of bodegas who either grow fruit here or come from outside to source from local growers for their own white wine programs. The valley runs from east to west, which means that its westernmost vineyards receive the most cooling influence from the reliable afternoon sea breezes. The soils also tend to be heavier in clay in the west, whereas the eastern end of the valley is warmer and its soils are predominantly granitic. Sauvignon blanc thrives here, Chardonnay does well and Pinot noir is not uncommon.

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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).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and 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 Secret

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.

OPC86179_2017 Item# 515506