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Matetic EQ Pinot Noir 2014
Blend: This wine is ideally served with fatty or oily fishes such as salmon or bluefish, goat cheese, cured ham, light red meats, pastas and spicy foods.
Critical AcclaimAll Vintages
The story of the Matetic Winery begins in 1999 when the Matetic family decided to diversify their business ventures and enter the world of wine, confident in the virtues of the climate and soils in the Rosario Valley. With a firm conviction in the vital importance of maintaining a strong professional team to guide every step of the project, the family incorporated Alan York (Biodinamic Consultant), Ken Bernards (Consulting Winemaker), and Ann Kraemer (Viticultural Consultant) into the project in 2000 to ensure that Matetic wines achieve the highest quality. The EQ stands for Equilibrium... balance.
Its rolling, coastal hills encouraged great investment in the 1990s from those in search of a cooler grape growing environment compared to those found in Chile’s Central Valley. All of the vineyards of the San Antonio Valley, which runs north to south and parallel to the coast, experience the cooling effect of the ocean and are made of vine-loving clay and granitic soils. While Sauvignon Blanc put this valley on the Chilean wine map, high quality Pinot Noir and Chardonnay are emerging and some producers are starting to experiment with sparkling wine.
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.
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.
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.