About This Wine
The Ibanez family understands the importance of matching grape variety to climate.
In planning the Agustinos line of wines, they undertook a comprehensive study of Chile’s various valleys in order to determine the best possible matches. From the Aconcagua Valley in the north (ideal for Cabernet Sauvignon) to the Bio Bio Valley in the south (great for Pinot Noir and Chardonnay), they ultimately planted vines in seven different microclimates.
Situated some 500 kilometers south of Santiago, the Bio Bio Valley is Chile’s southernmost wine region. It’s also the coolest region, which provides for a long growing season — an important factor in providing well ripened Pinot Noir grapes. The presence of significant amounts of sand and stones in the soil serves to limit the yields and intensify the flavors of the grapes.
Wines from the 2007-08 growing season in the Bio Bio Valley are beautifully balanced, as the Agustinos Pinot Noir demonstrates. It’s a great example of the right grape being grown in the right place.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Chile’s Bio Bio Valley
- Aromas & Flavors:Eucalyptus, Sandalwood, Dried Herbs, Strawberry, Cherry and Minerals
- Aging Vessels:50% Oak Barrels and 50% Stainless Steel Tanks for 10 Months
- When to Drink:Now Through 2012
- Food Pairing Suggestiona grilled steak, or herb-crusted salmon.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Smoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe