D.O. Maipo Andes Valley - Pinot Noir
WILLIAM FEVRE ESPINO D.O. - Maipo, Andes Valley, CHILE
Behind its characteristic nose of cherry and strawberries, the wine reveals a hint of mineral notes, tomato plant, and a slightly spicy finish. On the palate, the attack is subtle, with a restrained but sufficient tannic structure, a refreshing acidity and a mid to long length.
Vintage in image may vary. Refer to wine facts for current vintage.
CHILE
Pinot Noir
Product Description
Description
Nice ruby color. Behind its characteristic nose of cherry and strawberries it reveals a hint of mineral notes, tomato plant and a slightly spicy finish. In the palate, the attack is subtle, with a kind but sufficient tannic structure, a refreshing acidity and a mid to long length. Vintage in image may vary. Refer to wine facts for current vintage.
How to pair it
-
Meat
Chicken-based dishes, game meat (e.g. Rabbit with mustard sauce), finger food.
-
Cheese
Light cheeses, goat cheese.
-
Legumes
Grilled vegetables (e.g. grilled asparagus).
Wine Facts
| Grape Varietal | Pinot Noir |
|---|---|
| Vintage | 2015 |
| Country | CHILE |
| Winemakers | Cristi?n Aliaga |
| Producer | William F?vre Chile |
| Average Age of Vines | 9 years |
| Production | 7 tons per hectare |
| Harvest Method | Manually in 20 kgs boxes |
| Fermentation and Maceration | Our Pinot Noir is produced according to the ancient and traditional Burgundy ‘pigeage’ technique, using small open tanks of 8,000 liters where it is made ‘by hand’. After harvesting in the cool of the mountain morning the tanks are macerated for about 5 days at a temperature of 8?C. Fermentation at between 18-24?C takes place over about a week. The unique process of pigeage or punching down, keeps the cap or sombrero of skins moist and allows for the intensifying of flavours and richer colors. |
| Aging | A small portion of the blend (10%) is aged in burgundy barrels from Francois Frere for about four months. |
| Nose Attribute | Herbal, Mineral, Red Berries |
| SKU | CL10 |
Vineyard Info
Since 1993, William Fevre, the famous vintner of Chablis in Burgundy, has been producing exceptional wines in his Chilean Estates. He is one of the first and only ones to produce at high altitude in what now is called the new D.O. Maipo Vallley - Andes in Chile. Espino is a Chilean acacia present in austere and dry terroirs, in altitude. It is also a word play with the last name of the Chilean Partner of Mr. Fevre, Mr. Victor Pino. In Spanish the word ES means IS.
This Pinot, unlike the other Espino reds, is grown on our farm in San Juan de Pirque, a small hamlet above the Maipo Valley in the very-high Alto Maipo Valley at almost 1,000 meters above sea level. The Pinot grows further up from the river terraces closer to the descending mountain hillsides where many slides and erosion over the centuries have transformed what are extensively alluvial river bank soils into colluvial soils. The sharper less weathered, less sedimentary stones of the these soils allow the Pinot to develop a more minerally character not common for this variety in the Maipo. It is the altitude and soil combination that make this wine different.
Description
Nice ruby color. Behind its characteristic nose of cherry and strawberries it reveals a hint of mineral notes, tomato plant and a slightly spicy finish. In the palate, the attack is subtle, with a kind but sufficient tannic structure, a refreshing acidity and a mid to long length. Vintage in image may vary. Refer to wine facts for current vintage.
How to pair it
-
Meat
Chicken-based dishes, game meat (e.g. Rabbit with mustard sauce), finger food.
-
Cheese
Light cheeses, goat cheese.
-
Legumes
Grilled vegetables (e.g. grilled asparagus).
| Grape Varietal | Pinot Noir |
|---|---|
| Vintage | 2015 |
| Country | CHILE |
| Winemakers | Cristi?n Aliaga |
| Producer | William F?vre Chile |
| Average Age of Vines | 9 years |
| Production | 7 tons per hectare |
| Harvest Method | Manually in 20 kgs boxes |
| Fermentation and Maceration | Our Pinot Noir is produced according to the ancient and traditional Burgundy ‘pigeage’ technique, using small open tanks of 8,000 liters where it is made ‘by hand’. After harvesting in the cool of the mountain morning the tanks are macerated for about 5 days at a temperature of 8?C. Fermentation at between 18-24?C takes place over about a week. The unique process of pigeage or punching down, keeps the cap or sombrero of skins moist and allows for the intensifying of flavours and richer colors. |
| Aging | A small portion of the blend (10%) is aged in burgundy barrels from Francois Frere for about four months. |
| Nose Attribute | Herbal, Mineral, Red Berries |
| SKU | CL10 |
Since 1993, William Fevre, the famous vintner of Chablis in Burgundy, has been producing exceptional wines in his Chilean Estates. He is one of the first and only ones to produce at high altitude in what now is called the new D.O. Maipo Vallley - Andes in Chile. Espino is a Chilean acacia present in austere and dry terroirs, in altitude. It is also a word play with the last name of the Chilean Partner of Mr. Fevre, Mr. Victor Pino. In Spanish the word ES means IS.
This Pinot, unlike the other Espino reds, is grown on our farm in San Juan de Pirque, a small hamlet above the Maipo Valley in the very-high Alto Maipo Valley at almost 1,000 meters above sea level. The Pinot grows further up from the river terraces closer to the descending mountain hillsides where many slides and erosion over the centuries have transformed what are extensively alluvial river bank soils into colluvial soils. The sharper less weathered, less sedimentary stones of the these soils allow the Pinot to develop a more minerally character not common for this variety in the Maipo. It is the altitude and soil combination that make this wine different.