Roberto Henriquez Rivera Del Notro Pais 2017
Feiring Line Wine Society: April 2019 Selection
From Alice: This is part of my païs love affair. This one was traditionally destemmed on a pan-pipe-like bamboo contraption called a zaranda. Next, the free run juice was fermented and aged in stainless—and if someone asks you why it’s not a pipeño, tell them that’s why. Pipeños, after all, are raised in beechwood tanks (raulí). There’s no temperature control in Roberto’s rustic winery but it’s cold in April, just after harvest, and as a result this had a slow and cool ferment. The result is utterly refreshing. Tangerine-like acidity is vibrant and pairs well with that païs smokiness that I do love so much. (Okay, perhaps it was the fires in the year, but still). Then there’s a bitter edge that totally disappears on day two when it segues into medium weight elegance and drinkability. This is what I want in wine. Complex simplicity.
Bio Bio, Chile