70% of the grapes for this wine come from alluvial soils of clay and limestone from the El Espinal Vineyard, some 24 kilometers from the sea in Limarí. It’s complemented by 30% grapes from the almost pure calcareous soils of Talinay, much closer to the sea, just 12 kilometers away. According to winemaker Felipe Müller, the clay at Espinal lends volume and fruit flavors to this pinot, which is friendlier than the fruit from Talinay, which is much more severe and austere. Here there are layers of delicious red fruit, but it’s the firm structure and salinity of that 30% Talinay that dominates, defining the tannins and giving them much more force and grip.
93 Pts Patricio Tapia, Descorchados