Description
Produced with grapes from young El Peral vineyards in Tupungato, the 2016
Pinot Noir was fermented in open barrels with native yeasts and matured in used
barrels for 16 months. There is an austere characteristic here, with some iron
and earthy notes, from a more exposed part of the vineyard, at a lower altitude
and with a little more maturity. The palate has lightness of red fruit but it is also
earthy, with some grainy tannins and a good balance between maturity and
freshness. It’s reminiscent of an austere Pommard or Volnay, yet with a playful
nature of the Andes.