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Zorzal Terroir Unico Pinot Noir 2014

Pinot Noir from Mendoza, Argentina
  • RP90
13.4% ABV
  • JS91
  • RP91
  • RP91
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13.4% ABV

Winemaker Notes

This hand harvested, single vineyard from Gualtallary is 100% Pinot Noir and is completely un-oaked to let the fruit driven quality of the wine shine. Bright red fruits, predominantly raspberry, jump out of the glass with gamey notes, cola, dried leaves, and forest floor. The mouthfeel is rich, soft, and supple with light tannin and medium acidity. The chalky soil comes through in the long finish, great with or without food.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
A partial amount of whole clusters were used in the fermentation of the 2014 Terroir Único Pinot Noir. It fermented in cement vats with indigenous yeasts. The aim with the Terroir Único line is to show the expression of the chalky soils of Gualtallary through the naked varietal so the wines never see any oak. The blend comes from three different vineyards with different soils and altitudes (1,00 to 1,450 meters) that each ripen at different times. Light ruby-colored, with aromas of roses and raspberries, this is very pure, perfumed and intoxicating. The wine matured in concrete vats until bottling. The palate is medium-bodied, with very good freshness. It is fluid, easy to drink (the maceration is not very long) and finishes with a chalky note. This is a bargain Pinot from Gualtallary.
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Zorzal

Zorzal

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Zorzal, Mendoza, Argentina
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Founded in 2007, Zorzal is devoted to the production of luxury wines. In 2008, the winery completed production under contract, and in 2009, completed the first vintage on new state-of-the-art equipment.

The highest winery in Mendoza, Zorzal sits on a 70 hectare parcel (175 acres) of prime land in the heard of one of the finest wine growing regions in the world: the Uco Valley, 130 miles south of the city of Mendoza. Zorzal is a collaboration of Argentine owners and operators and Canadian investors.

By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source of some of the country’s finest wines.

For many wine lovers, Mendoza is practically synonymous with Malbec. Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, here it found success and renown that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.

Pinot Noir

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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.

Perfect Pairings

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.

Sommelier Secret

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.

SOU898431_2014 Item# 332622