Wild ferment means that natural rather than cultured yeasts were used during the fermentation. This is a traditional technique that is said to increase the complexity of the finished wine. Following fermentation the wine was aged in French oak barriques for 11 months. This is rich Chilean pinot noir that would be particularly tasty with duck-based dishes especially if there's some fruit used in the cooking process.
Dark cherries, baking spices and a touch of vanilla with aromatic floral notes and great freshness.
