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Punto Alto Punto Niño Pinot Noir (Case of 6)
Producer
Casablanca was singled out in 2001 by Michel Laroche as the most exciting area in Chile for high quality wines...
Viña Punto Alto’s winery and vineyards are only 20 kilometres from the Pacific Ocean. The two vineyard sites, El Chaparro and La Vinilla comprise 25 hectares and 17 hectares respectively; they specialise in aromatic wines from Pinot Noir and Sauvignon Blanc. Laroche Chablis winemaker Grégory Viennois oversees production at Viña Punto Alto. The same care is taken as in France, resulting in excellent value, cool climate wines with a distinctly French feel.
Vineyards
The Punto Niño Pinot Noir is grown entirely in the Casablanca Valley. The close proximity of the vineyards to the Pacific coast provides a cool climate, perfect for aromatic varieties, that is reminiscent of the south of the Napa Valley. The grapes come from two vineyard sites, Chaparro and Vinilla. The soils of Chaparro are free draining, decomposed granite with a southwest aspect. The wines produced are deep in colour, ripe with firm tannins. Soils of Vinilla are a sandy clay loam and deeper, requiring less irrigation and with a gentle westerly aspect. The wines are lively and fruity with fresh acidity.
Vintage Information
2010 was an extremely challenging vintage both climatically and physically, especially in Casablanca. The region suffered some of it`s heaviest and latest frosts on record during late spring (November 2009). In addition, rains during the flowering period meant that yields were extremely small. This being said, the resulting wines are some of the most concentrated and flavoursome ever seen, especially in the case of Pinot Noir. The vintage was additionally disrupted by the devastating earthquake of 27nd February which caused untold challenges due to damage to the infrastructure throughout Chile. The grapes for this wine were harvested at the beginning of April 2010.
Vinification
Selected yeast RC212 was used to develop the Pinot Noir flavour complexity and extract good levels of colour. Fermentation was carried out for seven days between 25-27°C with daily hand-plunging. Five days cold maceration at 6ºC with plunging took place prior to fermentation, to draw out the flavours, colour and aromas. The Burgundian technique of pigeage (manual plunging of the skins) was used to mix the skin and juice to ensure an efficient but gentle extraction. 100% of the wine was aged in stainless steel tanks to maintain lifted fruit freshness.
Tasting Notes
Ruby red in colour with violet tints. On the nose this wine displays ripe raspberry character with notes of black cherry and a touch of sweet spice. On the palate it is medium bodied with plenty of juicy red berry fruit and soft, silky tannins. Great freshness, balancing acidity and a good length.
| Vintage |
2010 |
| Grape varieties |
100% Pinot Noir |
| Region |
Casablanca |
| Winemaker |
Grégory Viennois |
| Closure |
Stelvin |
| Alcohol (ABV) |
14% |
