Gran Reserva – Pinot Noir

pinot-gran

Gran Reserva
Pinot Noir

Sourced from 10 to 15 year old hillside blocks on a red clay mixed with decomposed granite. The grapes were harvested by hand in the last week of April, and the bunches sorted before being put in small stainless steel tanks for fermentation. It was aged for 14 months in French oak barrels, used and new.

On the nose intense aromas of cinnamon, black plum and cedar dominate with just a hint of orange blossum. In the mouth red cherry, raspberry and a touch of allspice are all in evidence. A well integrated oak backbone is backed-up by fresh acidity together with soft, well-rounded tannins with together impart excellent structure and length.

Tasting Notes 2015

Casas del Bosque
Pinot Noir Gran Reserva
2015

Casablanca Valley

Vineyard:
All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from hillside blocks facing from north-east to north-west, on shallow red clay soil derived from granite. Plant material is a mixture of massal selections, clone 115 and 777, planted between 2000 and 2010. Crop levels are an average of 4.5 tonnes per hectare (1.8 tons per acre).

Harvest:
After a dry and relatively warm growing season, harvest was carried out by hand in 12kg picking cases during the week of 20th April, 2015.
Vinification:
After arrival at the winery, the grapes were subjected to a whole cluster selection, followed by destemming (without crushing) and an individual berry selection before being gravity fed to small open-top tanks. A 5 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 5-8 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 colour.
Following the completion of fermentation the young wine was then drained to French oak barrels for 10 months during which time it was racked twice: once in the spring (upon the completion of malolactic fermentation). The wine was clarified and kept in stainless steel tanks until bottling on 17th and 18th April, 2017

Tasting Notes:
Deep, ruby colour for a Pinot Noir. On the nose. mostly black fruits mingle with notes of toasty oak. Medium to full bodied, structured but balanced, with elegant tannin and a long, clean finish. Preferably serve at 12 – 14ºC.

Wine Analysis:
Alcohol: 15.0%
pH: 3.59
Total Acidity: 5.4 g/L
Residual Sugar: 4.1 g/L
Volatile Acidity: 0.73 g/L

Tasting Notes 2014

Casas del Bosque
Pinot Noir Gran Reserva
2014

Casablanca Valley

Vineyard:
All fruit was sourced from our own vineyard – located within the coolest, westernmost
reaches of the Casablanca Valley. Sourced from 12 to 15 year old hillside blocks
planted with clones 115 y 777 on a red clay mixed with decomposed granite. The
blocks used in this blend were cropped at an average of 7 tonnes per hectare (2.8 tons
per acre).

Harvest:
Harvest was carried out by hand between April 15 th and 16th, 2014.

Vinification:
On arrival at the winery all grapes were first subjected to a whole cluster selection.
This was followed by destemming (without crushing) and then an individual berry
selection before being gravity fed to small open-top tanks. The must was warmed and
inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 12
days with temperatures peaking at 28ºC/82ºF. During fermentation the vats were
hand-plunged twice daily in order to extract the ideal amount of tannin and colour.
Following the completion of fermentation the wine was drained off (after a total
maceration time of 18 days) and put to barrel. The wine was aged for a total of 15
months in French oak barrels (35% of which were new, and 65% of which were third
use) before being bottled without filtration.

Tasting Notes:
Ruby red in colour. On the nose intense aromas of red cherry, liquorice and cinnamon
dominate with just a hint of cedar. In the mouth a well integrated oak backbone is
backed-up by fresh acidity together with soft, well-rounded tannins which together
impart excellent structure and length.

Wine Analysis:
Alcohol: 14.5%
pH: 3.67
Total Acidity: 5.7 g/L
Residual Sugar: 3.3 g/L
Volatile Acidity: 0.61g/L

Tasting Notes 2013

Casablanca Valley

Vineyard :All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from 11 to 14 year old hillside blocks planted with the “Valdivieso” field selection on a red clay mixed with decomposed granite. The blocks used in this blended were cropped at an average of 5 tonnes per hectare (2 tons per acre).

Harvest :Harvest was carried out by hand between April 19th and May 7th, 2013.

Vinification :On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. An 8 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 12 days with temperatures peaking at 28ºC/82ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was drained off (after a total maceration time of 20 days) and put to barrel. The wine was aged for a total of 10 months in French oak barrels (25% of which were new, and 75% of which were second and third use) before being bottled without filtration.

Tasting Notes :Ruby red in colour. On the nose intense aromas of cinnamon, black plum and cedar dominate with just a hint of orange blossum. In the mouth red cherry, raspberry and a touch of allspice are all in evidence. A well integrated oak backbone is backed-up by fresh acidity together with soft, well-rounded tannins with together impart excellent structure and length.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.59
  • Total Acidity: 5.4 g/L
  • Residual Sugar: 3.7 g/L
  • Volatile Acidity: 0.72 g/L

Tasting Notes 2012

Vineyard :All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from 10 to 13 year old hillside blocks planted with the “Valdivieso” field selection on a red clay mixed with decomposed granite. The blocks used in this blended were cropped at an average of 4.5 tonnes per hectare (1.8t/acre).

Harvest :Harvest was carried out by hand between April 10th and 18th, 2012.

Vinification :On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 8 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 18 days with temperatures peaking at 28ºC/82ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was drained off (after a total maceration time of 26 days) and put to barrel. The wine was aged for a total of 11 months in French oak barrels (25% of which were new, and 75% of which were second and third use) before being bottled without filtration.

Tasting Notes :Ruby red in colour. On the nose intense aromas of red plum, bramble and cedar dominate with just a hint of nutmeg. In the mouth black cherry, allspice and a touch of leather are all in evidence. A well integrated oak backbone is backed-up by abundant, well-rounded tannins imparting excellent structure and length.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.54
  • Total Acidity: 5.7 g/L
  • Residual Sugar: 3.9 g/L
  • Volatile Acidity: 0.68 g/L

Tasting Notes 2011

Vineyard : All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from just one 11 year old hillside block planted with the “Valdivieso” field selection on a red clay mixed with decomposed granite. The block used in this blended was cropped at an average of 4.5 tonnes per hectare (1.8t/acre).

Harvest :Harvest was carried out by hand on April 15th, 2011.

Vinification :On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 7 day cold soak (at 5ºC/41ºF) ensued after which time the must was 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 colour. Following the completion of fermentation the wine was drained off (after a total maceration time of 17 days) and put to barrel. The wine was aged for a total of 14 months in French oak barrels (50% of which were new, and 50% of which were third use) before being bottled without filtration. After bottling the finished wine was carefully aged for three months in our cellar prior to release.

Tasting Notes :Ruby red in colour. On the nose an exuberant bouquet of dark cherry, cedar and is accompanied by savoury notes of moist earth and bramble. In the mouth layered notes of blackberry and dark chocolate give way to smokey/mineral notes on the finish. A well integrated oak backbone is backed-up by abundant, well-rounded tannins lending excellent length and structure.

Wine Analysis :

  • Alcohol: 14.8%
  • pH: 3.51
  • Total Acidity: 5.8 g/L
  • Residual Sugar: 4.0 g/L
  • Volatile Acidity: 0.75 g/L

Tasting Notes 2010

Vineyard : 100% Pinot noir from the Casablanca Valley cropped at an average of 4.5 tons per hectare (1.8 tons per acre). Blend composition: 100% “Valdivieso” field selection (sourced from hillside blocks planted on red clay mixed with decomposed granite).

Harvest : Harvest was carried out by hand between April 17th and 24th, 2010.

Vinification : On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 10 day cold soak (at 5ºC/41ºF) ensued after which time the must was 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 three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was drained off (after a total maceration time of 21 days) and put to barrel. The wine was aged for a total of 14 months in French oak barrels (36% of which were new, and 64% of which were second and third use) before being bottled without filtration. After bottling the finished wine was carefully aged for two months in our cellar prior to release.

Tasting Notes : Ruby red in colour. On the nose intense aromas of red cherry, bramble and citrus peel dominate. In the mouth spicy notes of cinnamon and nutmeg dominate leading to notes of cedar and red plum. A well integrated oak backbone is backed-up by abundant, well-rounded tannins lending excellent length and structure.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.58
  • Total Acidity: 5.8 g/L
  • Residual Sugar: 4.5 g/L
  • Volatile Acidity: 0.68g/L

Tasting Notes 2009

Vineyard : 100% Pinot noir from the Casablanca Valley cropped at an average of 7 tons per hectare (2.8 tons per acre). Blend composition: 100% “Valdivieso” field selection (sourced from hillside blocks planted on a red clay mixed with decomposed granite).

Harvest : Harvest was carried out by hand between March 14th and March 20th, 2009.

Vinification : On arrival at the winery all grapes were first subjected to a whole cluster selection. 80% of the bunches were then destemmed to tank with the remaining 20% gravity-fed to small open-top tanks as whole bunches. A 5 day cold soak (at 7ºC/45ºF) followed after which time the must was warmed with 60% of the blend inoculated with selected yeasts and the remaining 40% left to ferment on it’s own with native yeasts. Fermentation lasted 10 to 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged three to five times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 8 to 10 days of post fermentation maceration (to give a total of 30 days total skin contact). The wine was then pressed off skins and put to French oak barrels (40% of which were new) for 14 months during which time it was racked and returned twice. The finished wine was then carefully aged for three months in our cellar prior to release.

Tasting Notes : Bright ruby red in colour, on the nose intense aromas of red cherry, citrus peel and fresh ginger dominate. In the mouth lashings of strawberry, cinnamon and nutmeg give way to an underlying note of damp earth. Fresh acidity along with firm tannins combine to give a taut structure and good length.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.54
  • Total Acidity: 5.8 g/L
  • Residual Sugar: 2.8 g/L
  • Volatile Acidity: 0.65g/L

Tasting Notes 2008

Grapes : Pinot Noir 100%, Casablanca Valley

Harvest : The grapes were hand picked between March 26 and April 8, 2008, depending on the vineyard orientation and the clone planted in each plot.

Yield per Hectare: 7 tons.

Vinification: The grapes were destemmed, gently dropped by gravity into open-topped vats, and allowed to macerate for a week. Some lots were inoculated with selected yeasts and others were allowed to ferment with wild yeasts. Fermentation took place at 28º–32ºC (82º–90ºF), after which the new wine remained on its skins to complete a full month in the tanks. 100% of the wine was aged in French oak barrels for 11 months with a single racking when sulfates were applied. The result is a fresh and lively wine with tremendous typicity.

Tasting notes : Intense and brilliant ruby-red in color with aromas of strawberries and other berries, spice, red fruits, and damp earth. The wine’s acidity combines very well with delightful tannins on the palate, which makes it very pleasing and easy to drink. The ideal serving temperature is 16ºC (61ºF).

Wine Analysis : Alcohol: 14%, Total Acidity: 5.93 g/L (C4H606) , pH: 3.49.

Tasting Notes 2007

Grapes : Pinot noir 100%, Casablanca valley.

Vintage : The grapes were harvested by hand from March 7th to 21 th, 2007, with the utmost care, in a series of pickings at optimum ripeness.

Average per Ha : 7 Ton.

Winemaking : Open tanks were filled by gravity to make this wine; in the tanks the maceration was make for a week, then the different batches were fermented with temperatures between 28 – 30 ° C, with selected yeast. Once the alcoholic fermentation was finished, the wine was kept in skin contact until it completes a month in the tanks. One hundred percent of the wine was aged in French barrels for nine months, taking only one racking at the time of the so2 addition. The result is a fresh wine full of life.

Tasting notes : Intense ruby red color. Aromas of plums, spices and red fruits; integrated with soft notes of smoke, spice and earthy character. Flavors is well balanced, with its natural acidity and tannins presence but very soft. Excellent potential for ageing.

Wine Chemical Analysis : Alcohol: 13, 5%; Total acidity: 5, 84 g/L (C4H606), pH: 3, 48.

Tasting Notes 2006

Grapes : Pinot noir 100%, Casablanca valley.

Vintage : The grapes were harvested by hand by march 15th to 30 th, 2006, with the utmost care, in a series of pickings at optimum ripeness.

Average per Ha : 7 Ton.

Winemaking : This wine was fermented in stainless steel open fermenters tanks under temperature controled, 24 – 26°C, with select yeast. Once, the alcoholic fermentation was done the wine was kept with their skins for about 18 days to increase volume and to add more complexity to the wine. Malolactic fermentation was done in first and second use French oak barrels, where it was aged for about 9 months. The result is a well balanced wine with great floral and fruity aromas.

Tasting notes : Brilliant ruby red color, with red fruits like plums, strawberry, raspberry aromas mixed with delicate hints of vanilla and violet notes. The palate reveals the red berries flavors wrapped with soft and silky tannins and a very good mouth feel.

Chemical analisys of the wine : Alcohol: 14, 5%; Total acidity: 5, 61 g/L (C4H606), pH: 3, 5.

Awards

Vintage 2014 – Mesa De Cata La Cav Chile Mejor Pinot Noir de Chile
Vintage 2013 – Concours Mundiale Bruxelles – Belgium Gold Medal
Vintage 2013 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2013 – Guía Peñín – España 93 Points
Vintage 2012 – International Wine Cellar – Usa 90 Points
Vintage 2012 – Wine Spectator – Usa 89 Points
Vintage 2011 – Guía Mujer & Vino – Chile 91 Points
Vintage 2011 – International Wine Cellar – Usa 90 Points
Vintage 2011 – Bom Gourmet – Brasil 90 Points
Vintage 2010 – Catador Wine Awards – Chile Great Gold Medal
Vintage 2010 – Mesa De Cata La Cav Chile Mejor Pinot Noir En – Chile 91 Points
Vintage 2010 – Guía Mujer & Vino – Chile 90 Points
Vintage 2010 – International Wine Cellar – Usa 89 Points
Vintage 2009 – Catador Wine Awards – Chile Gold Medal
Vintage 2009 – International Wine Cellar – Usa 90 Points
Vintage 2008 – Decanter World Wine Awards – Uk Silver Medal
Vintage 2007 – Challenge Intertational Du Vin – Francia Silver Medal
Vintage 2006 – International Value Wine Awards – Canada Best In Class
Vintage 2005 – Wines Of Chile Awards – Chile Best In Class
Vintage 2003 – Concours Mundiale Bruxelles – Bélgica Silver Medal

logos_premios