A Chilean to Chill?

Alongside its deserts and mountains, with a coastline extending 4,000 miles, the Pacific Ocean has a strong cooling impact on the vineyards of Chile. 

A varietal that fits perfectly with the cooler climates of Chile is the fussy, fickle but wonderful Pinot Noir.

The best regions for Pinot Noir are towards the coast in Aconcagua, including Casablanca, San Antonio and the Leyda Valley, site of Espinos y Cardos, producer of the Santa Macarena.

The thin skin of Pinot Noir gives these wines a light body (less bits of grape skin go into the wine) and their low intensity colour.  You can probably see your fingers through the glass.  Compare that to a Malbec – dark, bold, and purple.

Combining light body with high acidity means Chilean Pinot Noir, with its bright red fruit flavours, is a refreshing sipper that is perfect for the summer months.

Something so fruity could easily be chilled and still explode with flavour.

Try the Santa Macarena with some crispy duck pancakes, the sweetness of the Hoisin compliments the fruity flavours perfectly.

Or go for charcuterie, cold meats, pates, and terrines – the 6 months ageing in French oak adds a touch of complexity and subtle toasty character that can stand up to the fuller flavours.

Did you know?
Chile is unique, it is the only major wine producing region that hasn’t been hit by Phylloxera – an aphid like insect that eats through grape vines.

In the late 1800’s, 70% of the vines in France were killed by Phylloxera.

Sacré bleu.

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