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The Society's Chilean Pinot Noir, Leyda 2020

4.416666500 star rating 12 Reviews
Cooled by its proximity to the chilly Pacific Ocean, Leyda in Chile produces lovely black-cherry scented pinot noir with a fresh and bright palate.
is no longer available
Code: CE11391

Wine characteristics

  • Red Wine
  • Full-bodied
  • Pinot Noir
  • Drinking now
  • 13.5% Alcohol
  • oak used but not v. noticeable
  • Screwcap

Chile

The Spanish conquerors introduced vinifera vines to Chile, and with them the establishment of vineyards for winemaking, in the middle of the 16th century, and the area around the capital Santiago has a history of winemaking stretching back nearly four and a half centuries.
By the middle of the 19th century the Chilean wine industry was well established, but was making fairly rustic fare and it was a well-travelled local called Silvestre Ochagavia Echazzarreta who, in 1851, brought a French winemaker and a cargo of vine cuttings back from his travels to France and set a new era in motion.

Robust domestic consumption kept demand, and tax revenue, high in the 20th century until domestic drinkers turned away in the 1970s and 1980s and many vineyards were pulled during the unsettling political upheavals of the former decade. The return of democracy stimulated investment and growth and a forward thinking, export oriented industry pointed to a brighter future.

Quality begins, absolutely in the ...
The Spanish conquerors introduced vinifera vines to Chile, and with them the establishment of vineyards for winemaking, in the middle of the 16th century, and the area around the capital Santiago has a history of winemaking stretching back nearly four and a half centuries.
By the middle of the 19th century the Chilean wine industry was well established, but was making fairly rustic fare and it was a well-travelled local called Silvestre Ochagavia Echazzarreta who, in 1851, brought a French winemaker and a cargo of vine cuttings back from his travels to France and set a new era in motion.

Robust domestic consumption kept demand, and tax revenue, high in the 20th century until domestic drinkers turned away in the 1970s and 1980s and many vineyards were pulled during the unsettling political upheavals of the former decade. The return of democracy stimulated investment and growth and a forward thinking, export oriented industry pointed to a brighter future.

Quality begins, absolutely in the vineyard. In the last ten years Chile has begun to plant vineyards not just by matching variety and climate, which it has done very well up to now, but by mapping and analysing soils before planting. This new generation of soil-mapped vineyards planted in the last decade, with higher density, rootstocks and drip irrigation, or no irrigation, is now just starting to bear fruit and will revolutionise the quality of Chilean wines.

Chile became first known for its cheap cabernets and merlots made from high yields in the fertile, warm, flat, flood-irrigated Central Valley. However, Chile is no longer a cheap country to buy from. Its economy is based on copper. It is the world's largest producer. Booming demand from China has seen its currency, the peso, strengthen, much like the Australian dollar which has been buoyed by its mineral resources. Labour for the wine industry is becoming more expensive and scarcer as it has to compete with the highly profitable mining industry which can afford to pay more. Energy costs have risen rapidly. It is estimated that half the vineyard area of Chile, about 62,500ha, is less than 15 years old. It probably takes 8-20 years to pay back a vineyard, and about 30 for a bodega. In Spain one can buy lovely 60-year-old-vine garnacha from co-operatives in Calatayud or Navarra at very cheap prices. The capital costs of the vineyard and winery have long been absorbed and the old vines offer lovely quality too.

There are massive viticultural possibilities. This remarkable 3,000-mile-long country includes all the world's climates apart from sub-tropical and tropical. Grape varieties need different climates to prosper and Chile can accommodate them all.

Many of Chile's cheap wines came from the flat, fertile and warm Central Valley, ideal for ripening large crops of very good entry-level wines. Before the advent of drip irrigation only these flat vineyards were suitable for flood irrigation. However, these flat lands were also situated in a warm climate and had fertile soils. The availability of drip irrigation allowed the planting of the cooler and less fertile south facing slopes, and availability of rootstocks allowed a greater diversity of soils to be planted.

From Elqui in the north to Rapel in the middle of the country the rainfall increases from 90mm to 550mm. This lack of rainfall means Chile is free from most fungal diseases and has some of the healthiest grapes in the world. Water reserves from snow in the Andes, and the advent of drip irrigation (a vine needs about 700mm a year to survive) has allowed cool south-facing slopes, with less fertile soils, to be cultivated and yields controlled. From Maule down to Bío-Bío rainfall increases from 550 to 1,500mm and there are many unirrigated vineyards here.

As well as the north to south dynamic, there is also a huge temperature variation east to west. Dr Richard Smart, a viticulture guru, says that to combat global warming viticulturists should head to the mountains or to the coast. Chile has both. More vineyards are being planted in the Andes mountains up to 2,000m, where average temperature decreases by 0.6°C with every 100 metres of altitude. The coast, cooled by the 14°C Pacific Ocean, has spawned a remarkable recent growth in vineyards. First came Casablanca (1982), then Leyda (1998), swiftly followed by Limarí (2005), Elqui, Aconcagua and Rapel.
In between, the Central Valley and its offshoots like Apalta and Peumo are much warmer and are typically ideal for carmenère, and the southern Rhône varieties which are starting to appear, or for ripening large crops of cabernet and merlot to make cheaper wines.

If Chile has successfully understood the matching of climate with grape variety, what it did not do, until recently, other than by accident, was to match the climate and variety with the right soil. There has been a step change in the quality of vineyards planted in the last 10 years or so. Knowledge about the soil following scientific analysis, appropriate planting density, choice of rootstocks, excellent clonal and massale selections of grape varieties, ability to plant cooler and less fertile south-facing slopes with the advent of drip irrigation (flood irrigation can only cope with virtually flat land) have all conspired to revolutionise the quality of vineyards planted in the past decade or so.

For a more detailed examination of Chile and its regions please go to our How To Buy Chile section of our web site.
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Viña Undurraga SA

In 1879, Francisca Undurraga Vicuña started bringing European grape cuttings back to his native Chile. He brought pinot noir and cabernet sauvignon from France and gewürztraminer and riesling from Germany, transported in lead capsules to stop them wilting in the extreme heat.

Viña Undurraga was officially founded in 1885 and had its first harvest in 1891. It was the first Chilean winery to export to the US, in 1903, and Undurraga wine won its first international award as early as 1910. By the 1940s the company was already producing 30,000 bottles a year, rising to almost half a million bottles by the 1960s, a portion of which they exported to around 60 countries. During this time, they enjoyed visits from royalty, as well as first man on the moon, Neil Armstrong!

Throughout the final decades of the 20th century, the company continued to grow. However, when millionaire José Yuraszeck took ownership in 2006, Undurraga underwent significant modernisation. One of the results was the introduction of the TH or 'Terroir Hunter' range – which seeks out wines which combine the best match of climate, soil and grape variety.

Undurraga’s vineyard area now stands at 1,800ha, which is managed by Agricultural Manager Francisco Valdivieso. The vineyards occupy various popular vine-growing sites across Chile, each of which is chosen for its suitability to particular grape varieties.

Winemaking is managed by Rafael Urrejola, one of Chile's brightest...

In 1879, Francisca Undurraga Vicuña started bringing European grape cuttings back to his native Chile. He brought pinot noir and cabernet sauvignon from France and gewürztraminer and riesling from Germany, transported in lead capsules to stop them wilting in the extreme heat.

Viña Undurraga was officially founded in 1885 and had its first harvest in 1891. It was the first Chilean winery to export to the US, in 1903, and Undurraga wine won its first international award as early as 1910. By the 1940s the company was already producing 30,000 bottles a year, rising to almost half a million bottles by the 1960s, a portion of which they exported to around 60 countries. During this time, they enjoyed visits from royalty, as well as first man on the moon, Neil Armstrong!

Throughout the final decades of the 20th century, the company continued to grow. However, when millionaire José Yuraszeck took ownership in 2006, Undurraga underwent significant modernisation. One of the results was the introduction of the TH or 'Terroir Hunter' range – which seeks out wines which combine the best match of climate, soil and grape variety.

Undurraga’s vineyard area now stands at 1,800ha, which is managed by Agricultural Manager Francisco Valdivieso. The vineyards occupy various popular vine-growing sites across Chile, each of which is chosen for its suitability to particular grape varieties.

Winemaking is managed by Rafael Urrejola, one of Chile's brightest young winemakers, who is also responsible for the TH range. Undurraga has two state-of-the-art winemaking cellars with a 20 million-litre capacity, so Rafael is also assisted by talented winemakers Carlos Concha and Patricio Lucero. In addition, Undurraga receives support from renowned oenologist Alvaro Espinoza, and Frenchman Philippe Coulon advises them on the production of their sparkling wine.

The cool underground cellars, dating back to Undurraga’s beginnings in the nineteenth century, provide the ideal environment for ageing their Reserva wines. Unsurprisingly, Undurraga wines continue to win a host of prestigious awards each year, with its premium wines achieving consistently high scores amongst critics.

Environmental sustainability
Undurraga is a silver member of International Wineries for Climate Action, and since 2016 has been a certified signatory of the Wines of Chile Sustainability Code. Unsurprisingly, therefore, this producer has impressive performance across a range of sustainability issues. They have solar panels installed at three of their four wineries, each producing around a third of the total power requirements. A fourth is scheduled to be operational from 2025. Their waste management programme meant that in 2021, Undurraga recycled 420 tonnes of waste. 

In the vineyard, Undurraga practises environmentally friendly viticulture, and interferes with nature as little as possible. They minimise, as far as possible, the use of chemical inputs, and they use drip irrigation to reduce water use.

Social sustainability
Undurraga has a highly detailed code of ethics ranging from clear statements against abuses such as child and forced labour to freedom of association for its workers and clear stipulations on health and safety. They have also joined a programme organised by the International Labour Organisation (ILO) and Santiago’s RM Poniente Labour Bureau called the Responsible Business Conduct in Latin America and the Caribbean (RBCLAC) project. This supports businesses in developing practices and policies that enable them to establish a labour management system for their entire supply chain.

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Western Mail

… hails from the coastal Leyda Valley just eight miles from the Pacific and is a collaboration with the fine fellows at Vina Undurraga. There is a smoky hit initially across the bouquet which combines...
… hails from the coastal Leyda Valley just eight miles from the Pacific and is a collaboration with the fine fellows at Vina Undurraga. There is a smoky hit initially across the bouquet which combines with the black cherry fruit and a hint of vanilla sneaks in at the back. As you would expect from a Chilean red the fruit is front and centre with the vanilla spice gaining momentum as the wine opens up in the glass. Soft tannins are evident and complete the package in this easy-drinking versatile drop of pinot great with poultry, Oriental dishes and would be great with duck.
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Neil Cammies

Mature Times

Aromas and flavours of cherry with an earthy background plus a touch of gravy. A classic pinot noir.

Paula Goddard

Sunday Express

Produced by Vina Undurraga, one of the Chilean greats, the wine is packedfull of ripe cherry fruit. Partial barrel fermentation gives additionalcomplexity and some vanilla notes, with a super-soft,...
Produced by Vina Undurraga, one of the Chilean greats, the wine is packedfull of ripe cherry fruit. Partial barrel fermentation gives additionalcomplexity and some vanilla notes, with a super-soft, delicious finish. Bringout the lamb cutlets and herby chicken thighs. Another bargain price at £7.95
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- Richard Esling

Manchester Evening News

Don't expect Burgundian complexity here but appreciate the charm of a pinot that really accentuates the grape's tendency towards sweetness. That's not to say this sis not fresh and...
Don't expect Burgundian complexity here but appreciate the charm of a pinot that really accentuates the grape's tendency towards sweetness. That's not to say this sis not fresh and bright. Chill it slightly and serve it with barbecued lamb chops. The ripe cherry flavours here will also make it a match for burgers with relish.
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- Andy Cronshaw

Belfast Newsletter

... light-bodied, youthful and satisfyingly savoury ... A bright, lubricious palate is dominated by ripe cherry and summer berry flavours which are nicely countered by gentle tannins and backnotes of ...
... light-bodied, youthful and satisfyingly savoury ... A bright, lubricious palate is dominated by ripe cherry and summer berry flavours which are nicely countered by gentle tannins and backnotes of cinnamon and clove. One to enjoy chilled with lean meat or poultry.
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- Raymond Gleug

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