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Veramonte Pinot Noir 2009

Pinot Noir from Chile
    14% ABV
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    4.3 9 Ratings
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    4.3 9 Ratings
    14% ABV

    Winemaker Notes

    At Veramonte, Pinot Noir is hand-sorted before it is destemmed and whole-berry crushed. The grapes cold macerate for five days and fermentation begins in small, open-top tanks. The must is punched down three times a day for two days. Primary fermentation finishes in tanks after maceration and malolactic fermentation is subsequently introduced in oak barrels. The wine then ages in temperature controlled cellars for 9 months.

    Concentrated flavors of raspberry and black cherry with violets and vanilla, balanced with silky tannins and a lengthy finish.

    Critical Acclaim

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    Veramonte

    Veramonte

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    Veramonte, , South America
    Veramonte
    Veramonte represents a return to Agustin Huneeus' Chilean roots. When he spearheaded development of the Veramonte Estate in 1990, there were less than 100 acres of grapevines planted in the Casablanca Valley.

    The coastal mountain ranges surrounding the Casablanca estate create a unique terroir with a diversity of microclimates. The valley floor's cool climate is reminiscent of Carneros and ideal for growing premium Chardonnay. The foothills are warmer, akin to the more Northern reaches of the Napa Valley. Here, the climate is more suited to varieties like Carmenëre, the lost Bordeaux grape that has become Chile's citizen and the basis of Primus, our racy, exotic Chilean blend.

    Using the latest viticultural technology developed in California, rootstock has been matched to each vineyard block and clone. Vertical trellising and dense vine spacing balance growth and fruit production. Veramonte's Casablanca vineyard produces significantly lower yields than other grape growing regions in Chile, resulting in grapes with more intensity and concentration.

    Recognizing that the region also had potential as a tourist destination for its proximity to Santiago, Huneeus began to plant the estate and in 1995, constructed the first Napa Valley style hospitality center in Chile. The first wines were released in 1996.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    Syrah/Shiraz

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    Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

    In the Glass

    At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

    Perfect Pairings

    Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

    Sommelier Secret

    Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

    MNC10654F_2009 Item# 107606

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