Casas del Bosque Pequeñas Producciones Pinot Noir 2013
Ruby red in colour. On the nose an exuberant bouquet of dark cherry and cedar is accompanied by savoury notes of smoke, moist earth and bramble. In the mouth layered flavours of blackberry and dark chocolate give way to a smoky/mineral finish. A well integrated oak backbone is backed-up by abundant, well-rounded tannins lending excellent length and structure.
92 pts Stephen Tanzer/Vinous June 2015 (JR)
Vibrant ruby. Explosively perfumed aromas of candied red and dark berries, Asian spices, vanilla and smoky minerals. Stains the palate with sweet raspberry liqueur and cherry-cola flavors that tighten up slowly with aeration. Deepens and expands on a strikingly long, floral finish that features supple tannins and a touch of anise
90 pts Wine Spectator
A rich red, with luscious Asian spice notes to the dark cherry and roasted plum flavors. Presents dried juniper accents midpalate and finishes with hints of sandalwood. Drink now through 2019. 800 cases made. –KM
All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from two 13 year old hillside blocks planted with the “Valdivieso” field selection on a red clay mixed with decomposed granite. The blocks used in this blend were cropped at an average of 4.5 tonnes per hectare (1.8t/acre). Harvest was carried out by hand between April 30th and May 8th, 2013. On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 10 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 18 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was drained off (after a total maceration time of 28 days) and put to barrel. The wine was aged for a total of 14 months in French oak barrels (60% of which were new, and 40% of which were third use) before being bottled without filtration. After bottling the finished wine was carefully aged for three months in our cellar prior to release.
