Leyda Lot 21 Pinot Noir 2013
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Somm Note
Winemaker Notes
Pair with turkey, pork sausage, or spanakopita.
Professional Ratings
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Wine Spectator
A suave red, with notes of sandalwood to the complex mix of dried cherry, plum paste and rooibos tea flavors. Minerally midpalate, showing accents of dried beef and spice on the crisp finish. Drink now through 2020.
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James Suckling
Intense granite and dark fruit aromas here with hints of dried strawberry. Spice too. Full body, firm tannins and a spicy finish. Hints of tile and chili too. This is fascinating.
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Robert Parker's Wine Advocate
The 2013 Pinot Noir Lot 21 is produced with selected grapes from 1.5 hectares in the Block 21 inside El Maitén Vineyard, which was planted in 2009 on shallow soils with clay and quartz over a bed of granite mother rock. They used 15% full clusters in the fermentation in open stainless steel vats, which was provoked exclusively by indigenous yeasts. Malolactic was in French oak barrels, 10% of which were new, were the wine matured for around ten months. The soils are different, but the grapes are sourced from the same vineyard as the Cahuil. It's perhaps a little earthier, spicier, still showing those notes of strawberry preserve and even hints of forest floor. It has good tension and verticality. From 2014, they started experimenting with 2,000-liter foudres and egg-shaped cement vats in their search for the tension and verticality of Pinot Noir.
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Wine Enthusiast
Full roasted-plum aromas outweigh any nuance the nose might hold, while this is medium to full in body, with enough viscosity. Flavors of spicy cherry and plum are barrel-driven, with notes of clove and cinnamon backing the wine's fruit. A finish based on toasty oak serves this well.
Other Vintages
2020-
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Viña Leyda was founded in 1998, in Leyda Valley, place today recognized as the last great innovation of Chilean viticulture. Traditionally, Leyda Valley has been an area of natural pasture lands and basic crops such as wheat and barley.
After evaluating the potential conditions of the area, a crucial investment was made which enabled water to be brought from the Maipo River through an eight kilometer pipeline. Actually, Leyda has planted vineyards for a total of 230 hectares.
As the pioneer vineyard in Leyda Valley, Viña Leyda is committed is to be the protagonist of a unique place, working with specific micro-terroirs, limited wine production and selection of each parcel, which gives different expressions, purity, identity and character to ultra-premium wine.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
An officially recognized sub-zone in the southern part of the San Antonio Valley, the Leyda Valley was the original settlement of the wine pioneers who came to the area in the 1990s. They were in search of cooler and wetter growing conditions—as compared to more eastern, drier and often warmer locations.
Planting, which began only in the late 1990s, focused on Sauvignon blanc, Chardonnay, Pinot noir and some limited spots for Syrah. The area continues to receive well-earned accolades for wines of these varieties.