GRAN RESERVA 2017 Casablanca Valley, Chile

Technical Notes About this After fruit comes in, it underwent whole Casas del Bosque vineyards are located 12 cluster selection, then destemming kilometers from the Pacific Ocean. The region (without crushing) and then individual is colder than Burgundy and is a choice region berry selection, before being gravity fed to for Pinot Noir at a Premier Cru level. Meinard small open-top tanks. An 8 day cold soak likes the comparison of Morey St. Denis to his (41ºF) ensued after which time the must Gran Reserva Pinot Noir. Having worked at was warmed and inoculated with selected the Grand Cru Clos du Tart vineyard he finds yeasts (Assmanhaussen and RC212) and similarities in the style of his to those in fermented over 18 days with temps peak- this small vineyard in the Cotes de Nuits. The ing at 82ºF. During fermentation the vats Pinot Gran Reserva has some similarities with were hand-plunged twice daily in order the Cote de Nuits, and most specifically with to extract the ideal amount of tannin and Morey-Saint-Denis. When he worked in Morey color. Following fermentation and total for Clos de Tart and Domaine Dujac, they tried maceration time of 26 days, the wine to focus on criteria for ripeness and extraction went to barrel and was aged for a total in Pinot Noir. The older plant material in of 11 months in French (25% new & Casablanca gives similar, earthy tones, exactly 75% 2nd & 3rd use) before being bottled what Morey is famous for. Both have impres- without filtration. Vineyard: All fruit was sive aromas, structure and balance. CDB is sourced from estate vineyards - located fortunate to have the Pinot Noir Clone #115, within the coolest, westernmost reaches originally isolated in the of the Casablanca Valley. Sourced from Grand Cru vineyard in Morey-Saint-Denis. It 10 to 13 year old hillside blocks planted adds perfume and elegance. Some Clone #777 with the “Valdivieso” field selection on a is used as well, also originally from the Cote red clay mixed with decomposed granite. d’Or. Similar to the Cote d’Or, the best fruit Yields were 1.8t/acre. normally comes from the lower mid-slopes of the surrounding hills in Casablanca. That said, Casablanca has more red fruit (strawberry is a frequent descriptor) than the Cote de Nuits UPC CODE: 697412000362 (which has more Morello cherry).

Wine Analysis Winemaker: Meinard Bloem Score/Reviews Alcohol: 14.5% Appellation: Casablanca Valley 91 pts Decanter World Wine Reviews pH: 3.54 : Pinot Noir 90 pts Vinous Total Acidity: 5.7 g/L Clonal Selection: #115 & #777 Yields per Acre: 1.8 tons/acre Ruby red in colour. On the nose intense Residual Sugar: 3.9 g/L aromas of red plum, bramble and cedar Wood treatment: 100% French Oak. Volatile Acidity: 0.68g/L dominate with just a hint of nutmeg. In the Length of barrel maturation: 11 month mouth black cherry, allspice and a touch of leather are all in evidence. A well integrat- VEGAN FRIENDLY ed oak backbone is backed-up SUSTAINABLE by abundant, well-rounded tannins imparting excellent ORGANIC structure and length. BIODYNAMIC