20 Barrels Pinot Noir Valle de Casablanca DO 2014
- Robert Parker Wine Advocate Bewertung: 92
- Wine Enthusiast Bewertung: 89
- CellarTracker Bewertung: 89
The 2014 20 Barrels Pinot Noir was sourced from vines planted in 1980 in their Fundo El Triángulo estate in Casablanca. The brand was born in 1996 when they selected their best 20 barrels of the variety.
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Attributes
Land:
ChileGebiet:
CasablancaRegion:
AconcaguaAppellation:
Valle de Casablanca DORebsorte:
Pinot NoirKategorie:
Red wineWeincharakter:
classic & elegantProduzent:
Cono SurJahrgang:
2014Füllmenge:
0,75 l Fl. -
Complete description
Vintage Description:
A wine of depth and complexity, something earthy, with hints of truffle. The palate is super elegant, with fine-grained tannins and very focused flavors, with good freshness and balance. Super tasty. A remarkable Pinot Noir. (Luis Gutièrrez - Robert Parker's Wine Advocate, April 2017)wine:
wine title:
20 Barrels Pinot Noirwine description:
The 2014 20 Barrels Pinot Noir was sourced from vines planted in 1980 in their Fundo El Triángulo estate in Casablanca. The brand was born in 1996 when they selected their best 20 barrels of the variety.country:
Chileregion:
AconcaguaArea:
CasablancaProducer:
Cono SurCategory:
Red wineWeincharakter:
classic & elegantappellation:
Valle de Casablanca DOGlass:
BurgunderPremiumglass:
Burgunder Grand CruIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
3Ideal drinking maturity (years after harvest) up to:
9food recommendation:
Venison with mushrooms, Wild boar steak, Roast wild hare spicy prepared, Braised leg of lamb, Beef with mushroom sauce, Spicy grilled beef steak, Braised beef in red wine sauce, Braised goose leg, Hard cheeseyear:
2014Grape variety:
Pinot Noirproduced amount:
60 000Önologe:
Adolfo Hurtardovineyard:
El Triángulo Estate (85%), Campo Undo Estate (15%).Soil:
Red clay and granite soil.grape age:
Planted in the 1980s.Ernte:
Hand picked in March/April.Vinification:
The grapes were de-stemmed but not crushed and were put through a carbonic maceration in small vats at low temperature for a week, and then they were foot trodden and fermented with manual pigeage.Ageing:
12 months in French oak barrels (80%) and concrete eggs (20%).Abfüllung:
May 2015Residual sugar:
dryAlcohol level (%vol):
14Robert Parker Wine Advocate Bewertung:
92Wine Enthusiast Bewertung:
89CellarTracker Bewertung:
89