Vineyard: The fruit for Subsollum come from vineyards in Malleco in the south and also from the Pucalan vineyard in coastal Aconcagua.
Soil: limestone based soils in Aconcagua and tufa in Malleco.
Viticulture: practicing organic with some use of biodynamic methods and ideas.
Vinification: wild yeast fermentation in cement.
Aging: no oak aging.
Notes: The Aconcagua fruit on limestone give the wine structure and spine. The Malleco fruit from tufa gives the wine pretty aromatics and elegance.
Publication: Wine advocate
The 2013 Subsollum Pinot Noir is a blend of Pinot Noir from different origins, Aconcagua and Malleco, and is named after the subsoil that is different in each place; there is limestone in Aconcagua and volcanic tuff (volcanic ashes with a high mineral content) in southern Malleco. The grapes are transported to the winery in Cauquenes and each fermented separately. The wine is bottled unoaked and kept in stainless steel vats separately for some 18 months before the components are blended and bottled. The nose is ripe, yet fresh with musky strawberries, hints of decayed leaves and some spices. The palate is light to medium-bodied; here they want a wine that tastes and smell of Pinot Noir, and they certainly achieved it. It's polished, but at the same time it has some wilderness; it has character. Very tasty and easy to drink. 34,000 bottles.
Deep, bright red. Tightly wound and focused on the nose, displaying mineral-laced red berry and cherry aromas and a hint of blood orange. Distinctly fresh and energetic Pinot Noir, offering sappy raspberry and bitter cherry flavors that deepen as the wine opens up. The mineral quality repeats strongly on the long, subtly tannic finish, which leaves a berry skin note behind.
Publication: Other Press
Rating: 91 (Suckling)
A pinot noir with clear and bright fruit plus sliced plum and strawberry. Some cream too. Full body, light tannins and a savory finish. Bicarbonate. A no wood year, and loving drinking this.