Viña Echeverría, Gran Reserva, Casablanca, Pinot Noir 2018
This attractive Pinot Noir combines aromas of cooked strawberries, black cherries and dry plums with vanilla and violet notes.
Viña Echeverría is a family-run estate winery, owned and managed by the Echeverría family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverría is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverría combines nearly a century of viticulture and winemaking experience with a modern state-of-the-art winery, to produce an extensive collection of quality wines. The ‘No es Pituko’ range represents a radical departure from the rest of the more traditional Echeverría wines, both in look and make-up, being vinified naturally, without any additions at any stage. Viña Echeverría has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification.
2018 was characterised by a lack of rainfall. Nevertheless, it was a good vintage for quality. Frost occurred in spring, along with a large thermal oscillation retaining refreshing acidity. A dry, slow ripening season allowed good flavour accumulation, with low disease pressure. No significant rainfall took place at harvesting, resulting in grapes with excellent varietal characteristic, with some slightly lower alcohol levels.
The vineyard is located in the Casablanca Valley, a cool-climate coastal region close to the Pacific Ocean approximately 47 miles north of Santiago. The proximity to the sea results in a Mediterranean climate, with pronounced maritime influence. The cooling sea breezes from the cold Humboldt stream, tempers the heat of the warm, sunny days and creates cool foggy mornings, ideal for top quality Sauvignon Blanc, Chardonnay and Pinot Noir. The soils are clay and sandy soils, which provide good drainage. Careful pruning ensures the correct balance between canopy and fruit. Winemaking Cold pre-fermentation maceration took place at 5°C for four to five days, in order to extract colour and primary aromas. Fermentation lasted for 10 to 12 days at temperatures of 26° to 29°C in stainless steel tanks, with selected yeasts. Post fermentation maceration lasted for five days, then 100% of the wine went through malolactic conversion. 75% of the wine was aged in French oak barrels for six months, adding oak complexity to the final blend.
This elegant Pinot Noir combines aromas of strawberries, black cherries and raspberries with hints of chocolate and mocha. The palate is round and soft, with refreshing acidity and balanced fruit.
Pinot Noir 100%