07.05.14

An 'Outstanding' Pinot Noir from Chile's Viña Ventisquero

An 'Outstanding' Pinot Noir From Chile's Viña Ventisquero

Viña Ventisquero Grey Pinot Noir 2012 13.7% ABV
RRPs & Stockists
£14.95 Fine Wine Co. - www.thefinewinecompany.co.uk
£14.46 Fine & Rare Wine - www.frw.co.uk (£200 min. spend)
£14.99 Great Horkesley Wines Ltd
£13.00 Lamorbey Wine - www.lamorbeywine.co.uk
£14.50 City Beverage - www.citybeverage.co.uk
£14.00 Henderson Wines - www.hendersonwines.co.uk

The first vintage of Viña Ventisquero's Grey Pinot Noir, the 2011, was the only wine to achieve the 'Outstanding' award in Decanter Magazine's October 2013 Chilean Pinot Noir tasting.  The grapes came from VV's owned Leyda vineyards, which were then just 2 years old.

Leyda is recognised as one of Chile's up-and-coming cool climate regions.  VV's vineyards are situated just 7kms from the ocean and Head Winemaker Felipe Tosso believes this is a great region for elegant, fresh Pinot Noir.  He also believes that Chile is only just starting to understand its potential with this complex grape.

"I admit to something of an obsession with Pinot Noir, which I have 19 years' experience of,"  he explains.  "So much has changed during this time - new clones, different fermentation methods, new plantings in Chile, my approach even.  I'm now aiming to make wines that I personally enjoy drinking.  What do Chile's Pinot Noirs have that others don't?  Well, they have their own roots (as opposed to being planted on rootstock), and I'd say our tannin structure is quite soft, and the wines fruity.  Perhaps today we lack some complexity, but we're definitely getting there!"

2012 was a year of low temperatures in Leyda, in spite of a warmer vintage than usual in other parts of Chile.  Yields were low, and levels of ripeness good - meaning VV's red clay and alterated granite soil vineyards gave grapes with good acidity, freshness and persistence.

Clusters were hand-harvested on April 10th, and underwent a cold maceration to extract colour and aroma.  Fermentation took place in stainless steel tanks (24°-26°C) and manual pump-overs ensured 100% extraction.  All the wine was aged in French oak barrels for 12 months (15% new, 30% second fill, 55% third fill) followed by a further 6 months' ageing in bottle pre release.

Further information - Emma at ewpr / 020 8996 5168.