100% Pinot Noir from a single vineyard in Zapallar located 7 kilometres from the coast in Aconcagua.
Fruit was cold soaked at 10°C for 5 days to extract aroma and colour, especially important for thin-skinned Pinot Noir. Then fermented in temperature controlled stainless steel tanks and then kept on their skins to give structure and colour for another 20 days. After malolactic fermentation, the wine was aged in 20% new French oak barrels for 10 months.
Elegant and seductively floral and complex on the nose with aromas of violets, cherries, raspberries, pepper and dried herbs. The palate is exuberant with bracing acidity, bright fruit, silky tannins and a lingering cherry finish.
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