The grapes for our 2013 Aconcagua Costa Single Vineyard Pinot Noir came from our Manzanar vineyard, located just 12 kilometres from the Pacific Ocean. The season’s heat summation was just 1,191 Degree Days, and the average January temperature was 18.4ºC. The vines are planted at 100–200 metres above sea level. 35 hectares of Pinot Noir clones 115, 9, 16, and 777 were planted between 2005 and 2009 and produce different styles of grapes, which is reflected in the complexity of the final blend. The vineyards are drip irrigated, trellised to vertical shoot position, and planted on soils with a thin 40–80-cm layer of loam texture over another layer of clay and weathered schist. These unique conditions are ideal for growing cold-climate varieties such as Pinot Noir.
Climate: Rainfall is restricted to the winter months. Summer days are temperate with morning fog and cool afternoon breezes.
Soil: A thin layer of loam soil atop a base of clay and weathered schist.
Our 2013 Aconcagua Costa Wild Ferment Pinot Noir was fermented with the yeasts that are naturally present on the skins of the grapes. Because wild yeasts are selected in accordance with technical criteria (for resistance to SO2 or alcohol, etc.), they experience greater stress during fermentation, and that, in addition to the larger number of strains of yeasts during the wild fermentation, produces different concentrations and proportions of fermentation by-products that contribute greater complexity to the wine. Prior to alcoholic fermentation, the grapes were gently destemmed and underwent a 3–7-day cold soak at 8ºC and then fermented in open top fermentors. Total skin contact, including a post-fermentation extended maceration ranged from 12 to 20 days. The wine was aged for 12 months in second- and third-use French oak barrels.
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