Winemaker Notes
On the nose aromas of strawberries and raspberries combine with darker fruit such as blackberries and plum. Tertiary, oaky spices in the shape of cinnamon, toasted nuts, a hint of coconut and bourbon. The nose is complex and vibrant with more dark fruit and a violet aroma on the backside. No greenness at all. On palate the wine is medium bodied. Tannins are soft yet grippy. There is structure and potential to evolve, but it could also be enjoyed soon, as warmer vintages impart a moderate acidity.
Ideal with foods that have a touch of spice, such as crispy duck pancakes, pulled pork or seared salmon.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
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.