2017 Novas Pinot Noir Casablanca Valley

Novas Pinot Noir Casablanca Valley


About this Wine

Country Chile
Region Aconcagua
Appellation Casablanca Valley
Winery Novas
Vintage 2017
Color Red
Grapes Pinot Noir
Closure Screw Cap
Volume 750ml
Bottle Size 79x79x297mm
Alcohol 13.4%
Product Code EV-4P17
Other Organic
Inventory In Stock

Owning & Enjoying

Tasting notes

Deep ruby red in color and intensely fruity on the nose with aromas such as strawberries and blackcurrants along with notes of damp earth and a light floral touch. The palate is lush, and the smooth tannins lend good complexity, resulting in a well-balanced wine with a tremendously fruity finish.


Very good with white meats and oily fish. The perfect partner for mushroom-parmesan risotto.



The lack of a water table enables more controlled irrigation of the vines. Soil is varied and ranges from evolved clay to yellow sand.

Vintage Notes

The Casablanca Valley is influenced by the Pacific Ocean and the Humboldt Current, resulting in constant humidity and average temperatures of 25ºC in the summer and 14ºC in the winter. The winter of 2016 had far less rainfall than a normal year and was followed by episodes of spring frost resulted in lower yields than expected. The summer was warm, and because January temperatures were higher than expected, the grapes ripened two weeks ahead of the estimated harvest date.


VINEYARD OF ORIGIN: Fundo Casablanca, La Vinilla zone, EL Rincón vineyard, blocks 31, 32 & 33
VINEYARD DESCRIPTION: Situated around 300 meters above sea level, this vertically-trained, drip-irrigated vineyard faces North-South and is planted with a massal selection of ungrafted vines.
YEAR PLANTED AND DENSITY: 2000 and 2001; 4000 plants/ha
YIELD: 10 tons/ha, 50 Hl/ha


HARVEST: Hand-picked, March 22nd and 23rd, 2017.
VINIFICATION: The grapes are harvested into 400-kg bins and transported to the winery, where first the clusters and then the grapes (after destemming) are selected on a conveyor belt. Once in the tank, they undergo a pre-fermentation maceration for 3 days, followed naturally by alcoholic fermentation with native yeasts. During this stage, temperatures are kept at 24-26º C, with a gentle pumpover routine. A 2-3-day post-fermentation maceration is then carried out. Malolactic fermentation occurs spontaneously in stainless steel tanks and barrels. The wine is filtered through 1-micron membranes and then bottled.

AGEING: 70% of the wine is aged for 6 months in French oak barrels

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