91+ pts Wine Advocate Issue #247 Feb 2020
They managed to get some fruit from the Talinay vineyard to use in the 2018 Legado Pinot Noir, and the 2019 is 100% from that limestone-rich vineyard in Limarí. I had not tasted this wine since the 2015 vintage, and the wine feels quite different, with more freshness and a chalky sensation on the palate, moderate alcohol and balanced acidity. It matured in used barriques for 11 months, and the oak is virtually imperceptible. 16,416 bottles produced
100% Pinot Noir fermented in small, 1,000-litre vats with 30% whole clusters. Fermentation is spontaneous without the addition of yeast or enzymes at an average temperature of 24 C°. The wine was aged in used Burgundian barrels for 12 months. Vines grow in limestone soils composed of clay with a high percentage of calcium carbonate. Cool Maritime climate strongly influenced by the Pacific Ocean 20km away from the vineyard.