Laberinto - Pais 'Arcillas' D.O. Colbum 750ml 2021 (13.0% abv)
Laberinto is a small gravity fed winery owned by Rafael Tirado and his family in Colbun, by a lake, in an eastern mountainous region of the Maule Valley. He began to plant vines in 1993 and now cultivates 5 separate sections totaling 18ha of vineyards within their 80ha property. The soils are composed of granite and volcanic ash, and his vineyards are located at approximately 1800 feet altitude. He planted on the slopes in multiple row orientations, eventually planting a section as a labyrinth (laberinto), hence the name of the wines and the drawings on the labels.
Laberinto has a half-hectare (1.24 acres!) of paÃs planted some 30 years ago beside Lago Colbún, from which it obtains this juicy wine with fruity notes. Gentle, delicate extraction has made the texture extra smooth by the variety’s standards, while red-fruit flavors mingle with herbal notes, and the acidity is fresh and lively. This wine was fermented in concrete and amphorae, where it remained for about eight months before being bottled.
- Hand-harvested from a single estate vineyard planted by Rafa in 1995, located in Colbún DO
1st monopole in the D.O.
"arcilla" means clay, likely a reference to this cuvee's use of the clay amphora
95 tim atkin
I'd be tempted to identify this as a top MencÃa from Bierzo or Ribeira Sacra in Spain..... blood orange and red cherry fruit, succulent tannins, floral intensity...and none of the rusticity that can detract from many examples of PaÃs in Chile. 2024-30
93 wine advocate
... good freshness and mellow acidity and a surprisingly floral and aromatic nose, cool and fresh. It has a very fresh palate and an elegant mouthfeel, fine-boned and with fine tannins but with grip. 3,000 bottles were filled....
chillable savory complex, cigar box, fireplace ash, woodsmoke, for Cab Franc fans, graphite, vegetal undertones, light to medium bodied
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farming/cellar organic, hand picked from regrafted vines planted in 1993 on granite soils at the top of the slope of the property. It was ambient fermented with 30% full clusters in old clay amphorae tinajas (30%) and concrete vats (70%) with an 18-day maceration, and it matured with the lees in the fermentation vessels for 8-10 months unfined and unfiltered. It has 12.9% alcohol,
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