Root 1 Pinot Noir 2017
Ruby red with violet edges and rich aromas of wild strawberries, raspberries and a hint of cherry. Soft spice notes and vanilla add complexity. Medium-bodied and bright, the fresh acidity combines with ripe fruit flavors and smooth tannins for a well-rounded palate and lengthy finish.
Serve this Pinot Noir with grilled fish, steamed mussels or fresh crab. Pairs well with traditional pasta dishes with lots of garlic, as well as roasted eggplant, barbequed chicken and spring vegetable risotto.
Founded in 1993, TerraNoble has consistently produced high-quality wines that are a rich expression of the unique terroir of Chile. Driven by a passion for viticulture and dedicated to producing top-rated wines from premier appellations, the wines of TerraNoble represent the ultimate in varietal expression. The philosophy of TerraNoble is to produce modern, high-quality wines with an incredible precision of style, elegant flavors, and aromas that exemplify the unique characteristics of each varietal. Located in the Maule Valley, TerraNoble has more than 360 hectares under vine in prime vineyard locations in the Maule, Colchagua and Casablanca valleys. Each property was specially selected to elicit the best attributes of each grape variety. The TerraNoble line is all stainless steel production, resulting in clean, balanced profiles. The wines see time in oak barrels, producing a range of full-bodied wines with dynamic structure, rich flavor and complexity.l regions.
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.
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.