OENOFOROS Product Details 0014 Oenoforos Montes Limited Selection Pinot Noir 2018
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Country: Chile, Aconcagua Valley, Coast
Grape Varieties: Pinot Noir 100%.
James Suckling 90/100

The vineyards that produce the grapes for our Montes Limited Selection Pinot Noir are located in the Casablanca, Leyda, and Zapallar Valleys, subsectors of the Aconcagua Costa wine region. All of the vines are vertically positioned, drip irrigated, and produce yields of 9,000–11,000 kg/hectare. The vineyards show excellent vegetative/reproductive balance, so it’s not necessary to adjust the crop load meaning we only do minimal work on the canopy. This also allows us to obtain healthy grapes with good balance at the time of harvest. All the vineyards are close to the sea — Casablanca is 25 km from the coast, Leyda 9 km, and Zapallar is 7 km inland. This brings tremendous freshness, minerality, and typicity to this cool-climate wine. The soils are granitic, with varying amounts of clay the Coastal Range slopes that lend elegance and creaminess to the wine, showcasing the varietal character and potential of Pinot Noir along the Aconcagua coast.

Vinification: The grapes were hand-picked into 10–12 kg trays during the very early hours of the morning to keep the temperatures low and protect aromas. Upon arrival at the winery, bunches were carefully selected, destemmed, and then submitted to a second selection of berries. The grapes were gently dropped directly into open-top stainless steel tanks, where the whole berries underwent a five-day pre-fermentation maceration at 7ºC to very gently extract colour and aromas. The temperature was then raised to allow the native and commercial yeasts to begin the fermentation process, which lasted approximately seven days at 23º–25ºC, with two pump-overs and punch-downs per day for greater extraction during fermentation, to keep the skins at a good temperature, and to encourage yeast action. Once the fermentation was complete the wine was removed from the tank and the berries gently pressed. The new wine underwent malolactic fermentation in stainless steel tanks. Some of the wine was aged in French oak barrels for six to seven months, while the rest remained in stainless steel tanks. The wine was lightly filtered prior to bottling.

Harvest Period: March 16–April 6: The 2017–18 season was characterised by a normal winter, with enough precipitation to last the vines until harvest. There was no severe spring frost to put the production objectives at risk. Both budburst and flowering started with ample water in the soil, resulting in full canopies and good bunch integrity until harvest. The summer was very cool; more so than usual. Much of the summer saw cloudy, cool days with low diurnal temperatures. Only in April did the skies begin to clear after midday, which resulted in the harvest parameters we were looking for. Harvest began a little later than in 2017, due to the cooler weather, and the speed of ripening was slow, extending the harvest by almost 15 days compared to last year. The micro-climactic variability of the wine’s coastal zone vineyards accounts for its style, perfectly exemplified by a cool vintage like this one.

Tasting Notes: Ruby red in colour with lively touches. On the nose it’s very expressive, with intense, entertaining notes of sour cherry and fresh strawberry, against a floral, wild herb background. Smooth caramel aromas are well integrated with the varietal character. On the palate it’s balanced, with rich, natural acidity that makes it juicy and fresh. The rounded tannins give structure and a nice sensation of sweetness. With medium body and good staying power, the finish is fruity and in line with the sensations on the nose.

Pairing: Pork, White Meat, Fish, Pastas, Sushi, Charcuterie, Desserts
Case Bottles: 12
Product Id: 0014




Available Stock: 598 items
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The Grape
Pinot Noir
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy`s Côte d`Or.

Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climates of the Côte d`Or.

Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.

The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.