Naming note: this wine has been available under two different names, hence the bracketed title(!), despite being the same wine. It was previously badged as the Single Valley Lot, but has now joined the fleet of Valley Selection wines from Valdivieso. Technically, the new label is entitled to draw grapes from a slightly wider area of the Casablanca Valley, although we believe it will make almost no noticeable change to the wine.
Based in Lontué in the Curicó Valley, Valdivieso has a wealth of vineyards and the quality of their terroirs is shown by their Single Valley Lot/Valley Selection and Single Vineyard wines. The whole range encapsulates everything that Chile excels at: rich, vibrant flavours and smooth, glossy textures - and the wines deserve the multitude of gongs they have picked up in recent years. Well-travelled Kiwi winemaker, Brett Jackson, has settled in Chile and much of Valdivieso’s success in recent years can be credited to his talent.
Two vineyards are used in the production of this Pinot Noir:
- One is located at the northern limit of Casablanca Valley, where the valley's characteristic morning mists to disappear early. This area is warmer than the western area of Casablanca. The fruit obtained is of remarkable fruit character and soft flavors; while
- the other vineyard is located at the western limit of the valley of Casablanca. This sector is colder due to its proximity to the cold Pacific and the constant presence of morning mist. Grapes obtained in these conditions are rich in aromatics, natural acidity and structure.
Pinot Noir 100%.
Harvest is by hand in the last week of March and first week of April. Grape clusters go through a meticulous manual selection and are then gently destemmed. The fermentation takes place in open stainless steel tanks over a period of 7 to 10 days at a controlled temperature between 28° and 30°C. During the fermentation, the traditional Pinot Noir practice of pigeage ('punching down' of the pomace cap) is carried out with the objective of making a complete but careful extraction from the skins. The wine remains for 21 days in post-fermentation maceration. The wine then sees ageing for 12 months in 100% French oak barrels.
Bright cherry aromas, mingled with those of of red fruits, cassis and black cherries. Everything is perfectly integrated with elegant notes coming from the barrel-ageing. Fresh, lively, round and balanced. Of pleasant acidity with a great finish.