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New Customers Save $30 off $100+* with code SEPTNEW
New Customers Save $30* with code SEPTNEW
*New customers only. One-time use per customer. Order must be placed by 9/30/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Tabali Pinot Noir Reserva Especial 2010
At Tabali winery they are totally committed to crafting unique wines with distinct regional character and Limari expression. They are passionate about producing the highest quality wines by carefully balancing all elements, growing healthy vines, a careful selection of grapes and ultimately the best winemaking techniques. Their young and enthusiastic team is dedicated to producing wines that wine lovers around the world can taste and enjoy.
Part of the Coquimbo region and a key location for pisco production, the Limari Valley is one of the northern most wine producing regions of Chile. The other two, also part of Coquimbo, are the Elqui and less-developed Choapa Valleys. While more vineyard area is dedicated to pisco production (via the grapes of Muscat of Alexandria, Pedro Jimenez, Moscatel de Asturia and Torontel), the acreage under vine for still wine production has increased. The intense sunlight in the Limari Valley, coupled with little rainfall as well as the cooling effect of the Humboldt Current from the Pacifc Ocean, all make the area ideal for cool climate grapes like Chardonnay and Pinot noir.
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.