Description

ABOUT THE PRODUCER:
Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata and is certified by Sustainable Wines of Chile. Head winemaker Rafael Urrejola has spent a great deal of time researching and understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar to showcase the terroir. In 2023, Rafael became the first Chilean winemaker to be awarded ‘Red Winemaker of the Year 2023′ by the prestigious International Wine Challenge (IWC).

ABOUT THE VINEYARD:
The grapes are grown in the Lomas de Leyda vineyard, situated in the Leyda Valley. The Pacific Ocean has a significant influence; the vineyard is just 13 kilometres in a direct line from the sea. During the ripening period the mornings are damp and windy, while the afternoons and evenings are cooled by the sea breezes resulting in moderate maximum temperatures. This helps to ensure the slow and gradual ripening of the grapes, encouraging the aromas and flavours in the fruit balanced by natural refreshing acidity. The vineyards are situated on gentle slopes, on soils of granitic origin, which contain varying amounts of clay and the average rainfall is just 250mm per year. The combination of these factors, results in wines with fresh, fruit-forward and aromatic wines.

THE WINEMAKING PROCESS:
The grapes were hand-harvested into 12-kg bins to preserve the quality of the fruit. The clusters and individual grapes were sorted on selection tables and then gravity-fed into fermentation vats. The grapes were destemmed and gently crushed, and then underwent a cold pre-fermentation maceration at 7°C for three to five days. The temperature was increased to 15°C and selected yeasts were used to start fermentation, which lasted five to seven days at temperatures of between 24°C and 26°C. Punching down and smooth pump-overs were used each day to gently submerge the skins in the fermenting juice in order to extract colour and volume. Post-fermentation maceration took place for three to 10 days. Then the wine was matured in oak barrels for 10 months before being blended.

OUR TASTING NOTE:
A silky Pinot Noir bursting with fruity aromas of Morello cherry and strawberry, layered with nuances of fresh herbs. Notes of juicy pomegranate, strawberry and cherry envelop a smooth palate with smooth tannins, gentle oak and a deliciously long finish.

GRAPE VARIETY:
Pinot Noir 100%.