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Tabali Vetas Blancas Reserva Especial Pinot Noir 2017

A beautifully balanced Pinot Noir from Chile that's got plenty of summer fruit flavours and smokiness, yet remains delicate and fresh.
Medium-Bodied Red
£12.50
In stock
More Information
Producer Vina Tabali
Country Chile
Region Other
Wine Type Red Wine
Body / Style Medium-Bodied Red
Grape Blend 100% Pinot Noir
Bottle Size (ml) 750
% Abv 13.5
Vintage 2017
Special Features Vegan
Extra Info Delicate & Smoky
Food Pairing Guide Roast lamb, Autumnal stews or hearty risotto

Tabali Vetas Blancas Reserva Especial Pinot Noir is a delicious, mouth-wateringly delicate Pinot Noir with smoky plum and redcurrant and hints of strawberry on the nose. There is a tendency sometimes for Pinot Noirs from this part of the world to be overwhelmingly rich and jammy, but this strikes a perfect balance between smokey, fresh red fruit with a clean almost scented finish. There's a lovely backbone of freshness and a gentle tannins give a soft silky finish.

30% of the grapes for this wine come from the Talinay vineyard and 70% from the Espinal vineyard. The Talinay vineyard is situated in a very special area, 12km from the Pacific Ocean, where there is a constant cool sea breeze. These extraordinary conditions mean that they experience much lower temperatures than the rest of the valley. The Espinal vineyard is located 24km from the coast. It is windy in the afternoons and is technically classed as a cool area for wine production. The Talinay vineyard is planted on calcareous soils where the rock is limestone. This is a place with a geological phenomenon that is unique in Chile. This has come about because it is an ancient marine terrace that is now on the surface. It has a very porous, fractured limestone soil, which enables the roots to easily explore the rock, which in turn acts as a hydric regulator and an extraordinary source of calcium carbonate. The Espinal vineyard is located on an alluvial terrace that reveals different levels of clay at the surface. This gives way to a matrix of alluvial soil (volcanic rock which was rounded by erosion as it was carried many kilometres from high up in the Andes mountains). This soil is very stony but has veins of limestone in the form of dust, mainly consisting of calcium carbonate. The grapes were hand-harvested into 20kg-bins to avoid any damage to the fruit. The harvest began in the first week in April, when this variety had reached the optimum phenolic ripeness. The clusters were later very carefully selected, then destemmed and selected one last time. Then they were subject to a cold soak for 8 days at 8°C, before continuing on to the alcoholic fermentation in small stainless steel tanks at controlled temperatures. Next came a second maceration, lasting 3 days. This wine was aged in French oak barrels for 12 months.
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