A delicious, mouthwatering delicate Pinot Noir with smoky strawberry fruit, fresh citrus acidity providing the backbone and a gentle, soft silky finish.
Situated in one of the northernmost vineyard regions in Chile, approaching the edge of the Atacama Desert, Tabal commands a unique location in the heart of the Limar Valley. The local Camanchaca fog blankets the Limar area each morning, and afternoon coastal breezes bring cool air which moderates the ripening of the grapes. The result is a range of truly distinctive wines with elegance, restraint and minerality. The dynamic young team lead by Felipe Muller (winemaker) and Hector Rojas (viticulturalist) have already scooped a cabinet full of the wine worlds most prestigious trophies. Tabali Chardonnay is widely regarded as one of Chiles finest but we would also single out their Shiraz (IWC Gold and 2 Decanter trophys in 2007) as one of the emerging stars from this new region, with its fine structure and peppery black olive fruit profile. Tabal has the honour of stewardship of the Limar Valleys most significant archaeological sites, the mystical Valle del Encanto (Enchanted Valley) which borders their vineyards. A sacred site of the ancient Molle and Diaguita culture, the many rock drawings and carved Tacita stones depict an ancient way of life. The Tabal mask logo has been taken from one of these rock carvings, which can only be seen at certain times of day when the suns alignment makes them magically appear.
In the Vineyard
The vines are planted in the oldest alluvial terrace of the Limar river, the soil profile is a mix a gravels of different sizes, clay and sand with high concentrations of active calcium carbonates (limestone) and different type of salts, due to the very little amount of rainfall per year (70 100 mm) in the area. This geological condition makes this place unique in Chile in terms of the soil formation and composition.
In the Winery
The fruit was handpicked in the third week of March, at its optimal aromatic and phenolic maturity. Cold maceration then took place over a period of 3 days, followed by fermentation in small stainless steel tanks at controlled temperatures. A further maceration took place for 5 days and finally the wine was aged in French oak for 9 months