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Casas del Bosque Pinot Noir Reserva 2016
Casas del Bosque Pinot Noir Reserva 2016
SKU: SKU:2249545-1
Regular Price
Regular price
$13.97
Regular price
$16.97
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$13.97
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$3.00
Privilege Club Price
$13.27
$16.97
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$3.70
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BRAND
Casas del Bosque
COUNTRY
Chile
REGION
Casablanca
SIZE
750ml
DESCRIPTION
DESCRIPTION
Great Value new wave Chilean Pinot which is quite a profound experience for the money. It`s made from a selection of young vines mainly sourced from hillside blocks planted on a mixture of red clay and decomposed granite. The wine was aged for a total of 9 months in second use French oak barrels before being bottled with minimal filtration. Brick red in colour, on the nose this Pinot Noir exhibits lively notes of red cherry and plum. In the mouth, notes of cinnamon and red apple are accompanied by just a hint of cumin backed up by fresh acidity and soft tannins.
Tasting Notes
Brick red in colour. On the nose rich notes of crushed strawberry and bramble are in evidence. In the mouth spicy notes of cinnamon are accompanied by a hint of cedar and red cherry. A well integrated oak backbone is backed-up by abundant, well-rounded tannins lending to excellent length and structure.
Food Accompaniments
Duck, pork, mushroom dishes, salmon
Winemaker Notes
On arrival at the winery all grapes were de-stemmed and crushed to open-top tanks. The must was then warmed and inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 10 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and color. Following the completion of fermentation the wine was drained off (after a total maceration time of 9 days) and put to barrel. The wine was aged for a total of 6 months in second use French oak barrels before being bottled with minimal filtration.
Food Accompaniments
Duck, pork, mushroom dishes, salmon
Winemaker Notes
On arrival at the winery all grapes were de-stemmed and crushed to open-top tanks. The must was then warmed and inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 10 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and color. Following the completion of fermentation the wine was drained off (after a total maceration time of 9 days) and put to barrel. The wine was aged for a total of 6 months in second use French oak barrels before being bottled with minimal filtration.
