Bodegas Volcanes is a project launched in 2009 by winemaker Maria del Pilar Diaz, geologist Gonzalo Hendriguez, and terroir manager Agustin Aguerrea. They came up with the idea of creating a series of wines sourced from vineyards with volcanic soils. And Chile is the perfect place for that. They own three vineyards throughout Chile and produce vibrant, rich, and complex wines.
The Pinot Noir grapes are harvested by hand around mid-March and transported to the winery in 500-kilogram bins. Here, the bunches are rigorously selected, after which they are destemmed and partially crushed. A 48-hour cold maceration process brings out the maximum color and aromatic concentration. Fermentation then takes place in stainless steel tanks for seven days at a controlled temperature between 24 and 25 degrees Celsius. The wine remains in contact with the grape skins for another four days after fermentation is complete. Malolactic fermentation takes place in second- and third-use French and American oak barrels, where the wine is aged for six to seven months. Once the oak aging is complete, the blending of the Reserva Pinot Noir is complete.
The Pinot Noir Reserva emerges with a cherry-red color. The aroma reveals clear notes of fresh red fruit, such as strawberries and raspberries. This is complemented by hints of tea and spices. On the palate, it's a supple wine with delicious acidity and pleasant tannins. Here too, light fruit notes are revealed, and the finish is silky, fresh, and refined.
