Winemaker Notes
Pinot Noir Las Brisas is perfumed with floral and seductive fresh red fruit aromas intermingling with herbal and spiced notes such as white pepper. The oak is smooth, almost unnoticeable, allowing the fruit to stand out. The palate is fresh and fruity with a vibrant, juicy texture.
Pair with grilled mushrooms and grilled fatty fish such as salmon or tuna.
Professional Ratings
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James Suckling
This has a modern, meaty and spicy nose with attractive, brambly, red and dark cherries that lead to a fresh, really sleekly aligned palate that offers a long, juicy and supple finish. Lots to like here. So drinkable. Drink now.
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Wine Enthusiast
A wide and generous nose dances between earthy ripeness and spiced plum, while this coastal Pinot offers excellent flow and balance. Flavors of black cherry, spiced plum and supportive oak work well together, while the finish is smooth and elegant. As Chilean Pinot Noirs go, this is hitting all the right chords. Drink through 2023. Editors’ Choice
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Robert Parker's Wine Advocate
I find the 2018 Single Vineyard Las Brisas Pinot Noir to be a little less expressive than the Cahuil, the other single-vineyard Pinot Noir from this same vintage. It's a little closed on the nose but has a solid palate and is nicely built, with fine tannins and good freshness.
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Wine Spectator
Delicate and well-structured flavors of red currant, macerated cherry and plum are filled with zesty acidity. Minerally midpalate, with a fresh and savory finish.
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.”
An officially recognized sub-zone in the southern part of the San Antonio Valley, the Leyda Valley was the original settlement of the wine pioneers who came to the area in the 1990s. They were in search of cooler and wetter growing conditions—as compared to more eastern, drier and often warmer locations.
Planting, which began only in the late 1990s, focused on Sauvignon blanc, Chardonnay, Pinot noir and some limited spots for Syrah. The area continues to receive well-earned accolades for wines of these varieties.