About this WINE
Cono Sur
Pinot Noir
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.
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Description
The Cono Sur estate was founded amongst some of the oldest Pinot Noir vineyards in Chile and as a result, the wine making team at the estate have always been deeply committed to the cultivation of this variety. In typical new world style, the 20 Barrels Limited Edition is voluptuous and deep. The nose is complex with fresh cherry, strawberry, raspberry and plum all in evidence, however there is a smokiness combined with leather and animal notes which keeps the wine fresh & adds complexity. The palate is a blend of the fruit driven style one would expect, and the more refined figure of a traditional Burgundy. This marriage of styles is a nice segue for food pairing, as it is equally at home with earthy, rustic mushroom dishes or modern style fusion cuisine.
Nicholas Stewart, Buying Department
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