Price:  £17.95 | Case Rate: £16.99
Ex Tax: £14.96

Matetic Vineyards - EQ Pinot Noir 2014

Information

  • Country: Chile
  • Wine Maker: Julios Bastias
  • Grape: Pinot Noir
  • Grape Percentage: 100%
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Food Matching

Food Matching

It is suggested as accompaniment for fatty fish, cheese, dry-cured ham, light red meats, pasta and spicy food. Serve at 14°C.

Duty/Vat Paid
WA: 93 (2013) VS: 90 (2011) WS: 88 (2013) JS: 91 (2013) WE: 91 (2013)

Wine tasting notes

Of an intense bright red cherry color. In aromas, presents red fruits like ripe cherry and plum, mixed with spicy notes, herbs and moist earth. Delicate in the nose and mouth, but at the same time concentrated, with good structure and balance between a correct acidity and the sweetness of the mature tannins. Persistent and elegant.

Winery Information

Matetic Vineyards

The Matetic family arrived in Chile some 100 years ago and acquired large haciendas in the southern tip of the country which they used for sheep and dairy farming. It was in 1999 that the family bought the estate in the San Antonio Valley and turned their hand to winemaking. They are now one of the most revered wine producers in Chile and have been awarded a plethora of prestigious awards including Wine & Spirit’s magazine Winery of the Year award in 2014. Just 15 km from the sea, the.. read more

Expert Reviews

Wine Advocate/Robert Parker (2013)93 pts

Dec 2015 - Luis Gutierrez - Sourced from their younger vines from the coastal Valle Hermoso estate in the Casablanca Valley, where all of their Pinot Noir and Sauvignon Blanc is grown, the 2013 EQ Pinot Noir is produced with grapes that have always been worked biodynamically. This is the vineyard that is closest to the sea where the soils are decomposed granite with minerals like mica and iron. The grapes are destemmed but not crushed, and in this 2013 they used a small percentage of full clusters (around 20%); it underwent a cold soak without SO2 for seven days after which the temperature was left to rise and fermentation starts. They do punching down, as they want a soft extraction. Malolactic is in barrel, where the wine matures for 14 months with one only racking. They started in 2011 to harvest a little earlier; in 2013, which was a cool vintage with good yields, the juice was quite pale, ruby with some development and a nose of berries and tea leaves. It is light to medium-bodied but very tasty, with penetrating flavors ending with a salty note. This is superb coastal, marine Pinot. This has had the advantage of one extra year in bottle compared with the 2014, and is very drinkable.

Vinous/Antonio Galloni (2011)90 pts

Feb 14 by Josh Raynolds - Ruby-red. Red and dark berry preserves on the highly perfumed, spice-accented nose. Fleshy, focused, alluringly sweet blackberry and cherry compote flavors are braced by a zesty mineral nuance and pick up a smoky element with air. Shows excellent clarity and power on the finish, which is firmed by smooth, harmonious tannins. Very impressive for Chilean pinot.

Wine Spectator (2013)88 pts

Web Only 2015 - Shows good lift to the cherry and dried red currant flavors, featuring accents of juniper berry and spice. Beefy notes emerge on the taut finish. Drink now through 2017

James Suckling (2013)91 pts

Aromas of blueberries, stone and blackberries follow through to a full body, silky tannins and a fresh finish. Bright and focused.

Wine Enthusiast (2013)91 pts

EQ is a consistent leader among Chilean Pinots. This vintage shows high-toned, edgy aromas of currant and spice. It's quite full in body, with a resiny, creamy oak note that should settle in the near future. Woody, ripe-berry flavors finish round, with a mild sense of chocolaty richness. Drink through 2018.

Vinification Notes

The wine making process was carried out in open tanks, keeping each sector separately. First, a cold maceration of five to seven days was done, later, it was fermented with different yeasts, alternating different over pump and throdding techniques to achieve the correct extraction of color, aromas and taste. Later, it was placed in French oak barrels of different sizes: 228, 300 and 400 litters, where the malolactic fermentation was carried out, remaining there for 10 months. The wine received a soft clarification with egg white before being bottled.