Winemaker Notes
A bouquet of delicate red fruits and wet forest aromas. Charming and distinguished, this gentle wine offers a persistent mouthfeel. It has a fresh acidity that shows a great potential on the smooth and elegant finish.
Try this wine with wild mushroom risotto, honey-balsamic glazed salmon, or fennel-garlic pork roast.
Professional Ratings
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Robert Parker's Wine Advocate
The 2020 Subsollum Pinot Noir comes through as serious and austere despite the warm vintage, with only 13.5% alcohol and good freshness. Only 15% of the wine matured in oak, and it only adds a faint note of spice. The vineyard was planted in 2007 with Burgundy selections of Pinot. It fermented with indigenous yeasts and matured in concrete and 15% in barrel. It's a different profile from the more approachable Pour ma Gueule, more serious.
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Vinous
The 2020 Pinot Noir Subsollum is sourced from Puchuncavi in the Aconcagua Coast region. Fermented with 10% whole clusters and aged for 12 months in used French oak barrels, this cherry-red wine delivers the classic herbaceousness of the stems along with a fruit note.
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.”
The Aconcagua River runs east from the charming costal town of Valparaiso and bisects the land creating the valley after which it was named. While alluvial soils predominate the Aconcagua Valey along its river throughout, its east-west flow creates drastically different conditions on each of its ends. Its western, seaside vineyards, with clay and stony soils upon gently rolling hills, produce cool-climate varieties such as Sauvignon Blanc, Chardonnay and Pinot Noir. Its inner region is one of Chile’s hottest and produces some of its best red wines. Panquehue in the inner Aconcagua is the site of Chile’s first Syrah vines, planted in 1993.