LaberintoCenizas Pinot noir 2023

Nous sommes très heureux de vous présenter, en plus de Pedro Parra, un autre vigneron chilien d’exception : Rafael Tirado. Ce talentueux personnage a travaillé pendant longtemps pour de grands domaines comme Zuccardi, avant de décider de produire ses propres vins d’une toute autre manière : indépendamment, de manière autonome et biologique.

The 2023 Cenizas de Laberinto Pinot Noir was fermented with 30% whole clusters and matured for 10 months in 400-liter barrels. It features a lifted, floral and citrus-tinged nose with brilliant energy that reveals additional forest-driven aromas as it aerates. On the palate, it presents a delicious combination of silky, juicy, broad and focused notes, concluding with a chalky, refined finish. This was a standout highlight among the impressive Laberinto lineup and will appeal to readers seeking tensile, lacy expressions of Pinot Noir.

From a vineyard planted some 30 years ago on volcanic soils on the shores of Lake Colbún, in the Maule Valley, this wine was fermented with native yeasts and then aged in old barrels for about 12 months. It may be a matter of suggestion, but the sensation of earthy flavors, like ash from that volcanic soil, is very present in this wine, which gives it a very particular character. But it also has fruity flavors and the usual acidity of the wines from this area where the Andean foothills begin.