Tabalí Talinay Pinot Noir 2017

Delicate Pinot Noir from one of the first wineries to settle in the Limarí Valley.
  • $65.00

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Primary Notes: Cherry Raspberry Clove Hibiscus

Secondary Notes:

Tertiary Notes: Mushroom


Dryness: Dry

Acidity: Medium +


Alcohol (%):

Origin: Limari Valley, Chile

Maker: Tabalí

Grape: Pinot Noir / Pinot Nero

Fermentation: Vegan Slight Wood



Serving Temperature: Best enjoyed at 9-13 degrees

Asian Food Pairing: Chicken Teriyaki, Tuna Carpaccio, Sio ba

Western Food Pairing: Turkey, Pork collar, Grilled eggplant


Tabalí Talinay Pinot Noir 2017

Clean and shiny red colour. This Pinot Noir has a fresh and distinctive earthy character with long, crisp and fruity finish. It has complex mineral notes and finely balanced flavours of abundant red fruits. The mouth is highly textured,  rich and creamy. Providing a long, crisp and fruity finish. The complex nose is intense and citrusy with passion fruit and green aromas. Fresh, clean and captivating finish. The high acidity on the palate also gives freshness and life to the wine.

100% Pinot Noir sourced from the Talinay vineyard in Limarí Valley. The Limarí Valley lies in one of the most Northern winegrowing regions in Chile. 12km from the Pacific Ocean, where there is a constant cool sea breeze. The Camanchaca fog rejuvenates the vineyards with cool and moist air on summer mornings, while the afternoon sun provides a warm and dry condition. This cooling effect is similar to that of the Napa Valley in California. The annual rainfall here is about 101mm and the vineyards in Limarí Valley relies mainly on drip irrigation drawn from the Limarí River, which source is from the Andes.
The vineyards are planted in calcareous soils where the rock is limestone. This is a place with a geological phenomenon that is unique in Chile and that gives a very particular characteristic to the wines.

Hand-harvested into 20kg-bins when this variety reached optimum phenolic ripeness. Careful selection, destemming, fermentation took place in small stainless steel tanks at controlled temperatures. Maceration occurred after the alcoholic fermentation. Finally, aging in French oak barrels for twelve months.