Errazuriz Max Reserva Pinot Noir 2017
Not Vintage Specific
Item Number: 32233
James Suckling 92
"Hibiscus, bright violets, blueberry tea, Chinese spices and herbs. Medium body, tight yet never firm tannins that frame a crunchy core of blue fruit up to a minerally, super-refined finish"
Wine Advocate 90
"I tasted three different labels of Pinot Noir, including the 2017 Max Reserva Pinot Noir from Aconcagua, a restrained red with moderate alcohol and very good freshness. After destemming and crushing, it fermented in stainless steel and then aged for 11 months in French oak barrels, 15% of them new. It has some iron-like aromas of fresh blood and red berries and a tasty, medium-bodied palate."
Warm temperatures in spring and lower than average rainfall resulted in an early start to this challenging yet balanced 2017 vintage. The conditions produced an early harvest, with overall small to normal berry sizes giving excellent flavor concentration and structure to the wine.
Don Maximiano Errazuriz founded Vina Errazuriz in 1870 in the Aconcagua Valley, 65 miles north of the capital, Santiago. Recognizing that this valley, with its hot, dry summers and cool Pacific Ocean breezes, was ideal for growing grapes, Don Maximiano sent for the finest clones from France and with tenacity and perseverance transformed this barren land into a worldclass vineyard. Today, the tradition of quality lives on with Don Maximiano's descendant, Eduardo Chadwick.
MAX Pinot Noir grapes are sourced from our vineyards in the Aconcagua and Casablanca Valley, a cool climate area on the north western side of Chile’s coastal range less than 30 kilometers from the Pacific Ocean. Pacific breezes and early morning fog make this property ideal for producing cool climate varieties such as Pinot Noir.
Grapes were hand-picked, double sorted, destemmend and crushed, then placed in open top stainless steel tanks. The grapes cold macerated for 12 to 20 days before fermentation. The wine was racked in French oak barrels (15% new) where it underwent malolactic fermentation and was aged for 11 months.
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