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Errazuriz Wild Ferment Pinot Noir is a cool-climate Chilean red wine made from grapes grown in the Casablanca and Aconcagua Costa sub-regions. Bottled under the DO Región de Aconcagua, it uses natural wild yeast fermentation to highlight its coastal origins. The profile offers bright red cherry and wild berry fruit alongside subtle earthy spice and balanced acidity. An excellent, versatile choice for pairing with poultry or light meats, it is available to order online for home delivery or for collection at Fareham Wine Cellar, Hampshire.
Errazuriz Wild Ferment Pinot Noir is crafted to highlight complexity through wild (native) yeast fermentation, avoiding commercial strains to allow a diverse microbial profile that develops unique aromas and flavours under the stress of fermentation. The process includes:
This results in an elegant, fresh, and layered wine, typical of Chilean coastal Pinot Noir, which benefits from cool-climate influences near the Pacific for bright acidity and perfumed fruit.
The grapes for Errazuriz Wild Ferment Pinot Noir come from La Escultura vineyard, which is located west of Santiago in the Casablanca Valley. Just 20 miles from the Pacific Ocean, the vineyard is affected by cool coastal breezes that moderate the temperatures during the ripening period. This allows the grapes to ripen gradually and completely while developing pleasing aromas and flavours and maintaining desired acidity levels, which makes the Casablanca Valley particularly suitable for growing the Pinot Noir variety. Some grapes also come from estate vineyards in Aconcagua Costa.
Errazuriz Estate was founded in 1870 when Don Maximiano Errazuriz planted his first vineyards at Panquehue in the Aconcagua Valley — 100 km north of the capital. Today, the tradition of quality lives on with Don Maximiano’s descendant, Eduardo Chadwick. Eduardo is the fifth generation of his family to be involved in the wine business. Errazuriz’s philosophy is best expressed by Don Maximiano, who said, “From the best land, the best wine.”
Viña Errazuriz believes in the concept of ‘terroir’ and strives to produce the finest wines by controlling every stage of the winemaking process, from grape growing in the Aconcagua, Casablanca and Curico valleys, to winemaking with the most natural techniques.
Errazuriz Wild Ferment Pinot Noir has a beautiful, bright cherry-red colour, with aromas of cherries, roses, and a light touch of mushrooms, all framed by soft smoky tones.
The palate is round, showing lifted and fresh red fruit. Lovely spicy notes are complemented by hints of oak and great tension that ensures a full and lingering finish.
This wine is a great match for poultry, duck or fish, such as grilled salmon or tuna. It would also work well with dishes containing mushrooms (like a mushroom risotto) or roasted vegetables.
“Wild ferment” is a winemaking technique whereby grapes are fermented using only the natural, indigenous yeasts present on the grape skins rather than adding commercially produced yeast strains. Compared to wines made with commercial yeast strains, this results in the development of more distinctive, complex aromas and flavours in the finished wines.
Wild fermentation is often seen as a more “natural” and low-intervention winemaking approach, which allows the terroir and character of the grapes to shine through.
While its fresh red fruit and balanced acidity make it very enjoyable to drink now, it has the structure to age gracefully in a cool cellar for 3 to 5 years, developing further earthy and savoury nuances over time.
Decanting this wine is not strictly necessary, but opening the bottle 15 to 20 minutes before serving, or giving it a gentle swirl in the glass, helps release subtle earthy spice and red-berry aromatics.
Yes, you can serve this Pinot Noir lightly chilled; pop it in the fridge for 20 to 30 minutes before serving.
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