# Sibaris Gran Reserva Pinot Noir (2023)

- **Producer:** Viña Undurraga
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** San Antonio Valley, Chile
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €19
- **Vegan:** No
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, raspberry, red cherry, cloves, vanilla

## About this wine

The Viña Undurraga Sibaris Gran Reserva Pinot Noir 2023 originates from the Leyda Valley, a Chilean region known for its cool, maritime influence. This wine is part of the Sibaris line, which embodies a lifestyle focused on enjoying life's simple pleasures. Viña Undurraga, established in 1885, is a historic Chilean winery committed to quality and environmental stewardship. The Leyda Valley's unique climate, shaped by the Pacific Ocean, is instrumental in cultivating elegant Pinot Noir grapes.

## Interesting facts

- Leyda Valley is one of Chile's newest wine regions, established in 1998.
- The vineyard soils are of granitic origin, contributing to minerality.
- Grapes are hand-harvested into small 12kg bins to preserve quality.
- The wine is named after the ancient Greek concept of Sybaritism, a pursuit of pleasure.

## Food pairing

The wine's medium body and vibrant acidity make it versatile. It can cut through the richness of duck and lamb while complementing the earthy notes of mushrooms and herbs. Its fruit-forward character also pairs well with slightly sweet elements like cherry or apple.

## Wine making process

The winemaking process for this Pinot Noir begins with hand-harvesting grapes into small bins, followed by meticulous sorting. The fruit is destemmed and crushed before undergoing a cold pre-fermentation maceration for three to five days. Fermentation is initiated at 15°C using selected yeasts, with temperatures managed between 24°C and 26°C, employing daily punch-downs and pump-overs. Post-fermentation maceration lasts for three to ten days. The wine is then aged in oak barrels for 10 months prior to blending.