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Errazuriz 'Aconcagua Costa' Pinot Noir, Aconcagua Valley

Errazuriz 'Aconcagua Costa' Pinot Noir, Aconcagua Valley 2022


Ripe red cherries with soft spice and smoke

  • A floral nose, joined with ripe raspberries and strawberries on the palate with a touch of oak spice complexity
  • The vineyards sit close to the Pacific ocean, keeping the delicate Pinot Noir grapes fresh and fruity
  • Errazuriz are a staple winery in Chile, and are well known for putting Chile on the wine map
  • Aged in french oak barrels for 10 months, to add soft complexity
  • Try with some roasted duck or a roast chicken!
  • Grape variety: Pinot Noir
  • Vintage: 2022
  • Type/Colour: Red
  • Alcohol: 13.5%
  • Bottle Size: 75cl
  • Group: Aconcagua
  • Suitable for Vegans: Yes
  • Suitable for Vegetarians: Yes

'Elegant aromas of red fruits and fresh herbs. Great energy on the palate with crunchy acidity, refreshing bright red cherry and strawberry fruit and a saline, savoury twist. Perfect focus, exciting tang, roundness and presence, a young, vigorous Pinot which will continue surprising us with time.' - Decanter, 2016

'It's taken him a while. But Errazuriz winemaker Francisco Baettig may finally have cracked the code when it comes to making world-class Pinot Noir in a country, Chile, that has tended to settle for good-enough with this fickle grape variety. The solution lay in the combination of soil and climate in a vineyard Baettig helped develop for Eduardo Chadwick at the western end of the Aconcagua Valley on the Pacific Coast. Baettig's own light-touch winemaking skill has also played its part.' - David Williams, The Guardian, 22 January 2017

The Wild Ferment Pinot Noir was made with the native yeasts that are normally present on the skins of the grapes. These yeasts produce a greater combination and proportion of by-products under the demanding conditions imposed by the fermentation process and therefore develop complex and distinctive aromas and flavours.

The freshly picked bunches
were carefully destemmed and underwent a
5-7-day cold soak at 5ºC prior to being fermented
in open top tanks at 22º-28ºC. Total skin contact,
including a post-fermentation maceration, was 12
to 18 days. The wine was aged for 12 months in
French oak barrels, 15% of which were new.