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CHÂTEAU LAFFITTE CARCASSET 2020 - Saint Estephe Cru Bourgeois - Bordeaux - France
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SINGLEFILE 2023 - Single Vineyard - Shiraz - Frankland River, Western Australia
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CHÂTEAU LAFFITTE CARCASSET 2020 - Saint Estephe Cru Bourgeois - Bordeaux - France
CHÂTEAU LAFFITTE CARCASSET 2020 - Saint Estephe Cru Bourgeois - Bordeaux - France
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DOMAINE SAUTEREAU 2022 - Sauvignon Blanc - Sancerre, Loire Valley - France
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CHÂTEAU PONTET L'EGLISE 2021 - Saint-Émilion Grand Cru - Bordeaux - France
CHÂTEAU PONTET L'EGLISE 2021 - Saint-Émilion Grand Cru - Bordeaux - France
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RICOSSA 2019 - Barolo - Piedmont DOCG - Italy
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CASTLE ROCK "Reserve" 2020 - Cabernet Sauvignon - Alexander Valley, California - USA
CASTLE ROCK "Reserve" 2020 - Cabernet Sauvignon - Alexander Valley, California - USA
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WILLIAM FÈVRE "Espino" 2023 - Pinot Noir - Casablanca Valley - Aconcagua Valley - Chile
WILLIAM FÈVRE "Espino" 2023 - Pinot Noir - Casablanca Valley - Aconcagua Valley - Chile
About this wine

Nice ruby color. Behind its characteristic nose of cherry and strawberries it reveals a hint of mineral notes, tomato plant and a slightly spicy finish. In the palate, the attack is subtle, with a kind but sufficient tannic structure, a refreshing acidity and a mid to long length.


Vintage in image may vary. Refer to wine facts for current vintage.
Type Red Wine
Varietal Pinot Noir
Country & Region Chile • Aconcagua Valley
Vintage 2023
Alcohol 13.30 %
Production Style Traditional with environmentally friendly methods of farming
Harvest Method By hand and mechanic
Age of Vines 21 years
Altitude of Vineyard 640 mts
Producers William Fèvre Chile
Production 8 tons per hectare
Total Production 10.666 bottles
Aging A small portion of the blend is aged in burgundy barrels from Francois Frere for about four months.
Fermentation & Maceration Traditional: our Pinot Noir is produced according to the ancient and traditional Burgundy ‘pigeage’ technique, using small open tanks of 8,000 liters where it is made ‘by hand’. After harvesting in the cool of the mountain morning the tanks are macerated for about 5 days at a temperature of 8°C. Fermentation at between 18-24°C takes place over about a week. The unique process of pigeage or punching down, keeps the cap or sombrero of skins moist and allows for the intensifying of flavours and richer colors.
Malolactic Fermentation 100.00 %
Mouth Attribute Light-medium bodied • balanced acidity • light tannins
Nose Attribute Cherry • strawberry • mineral • herbs
Pair with game meat, chicken based dishes, finger food, light cheeses. Dish idea: rabbit with mustard sauce, goat cheese
and grilled asparagus.
Cheese
Chicken
Game

WILLIAM FÈVRE "Espino" 2023 - Pinot Noir - Casablanca Valley - Aconcagua Valley - Chile

Chile
Aconcagua Valley
Red Wine
Pinot Noir
Cristián Aliaga
$38.00 SGD
Any 6 regular bottles for 10% off

Buy any 6 regular-priced bottles get 10% off

WILLIAM FÈVRE "Espino" 2023 - Pinot Noir - Casablanca Valley - Aconcagua Valley - Chile
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    About this wine

    Nice ruby color. Behind its characteristic nose of cherry and strawberries it reveals a hint of mineral notes, tomato plant and a slightly spicy finish. In the palate, the attack is subtle, with a kind but sufficient tannic structure, a refreshing acidity and a mid to long length.


    Vintage in image may vary. Refer to wine facts for current vintage.
    Type
    Red Wine
    Varietal
    Pinot Noir
    Country & Region
    Chile • Aconcagua Valley
    Vintage
    2023
    Alcohol
    13.30 %
    Production Style
    Traditional with environmentally friendly methods of farming
    Harvest Method
    By hand and mechanic
    Age of Vines
    21 years
    Altitude of Vineyard
    640 mts
    Producers
    William Fèvre Chile
    Production
    8 tons per hectare
    Total Production
    10.666 bottles
    Aging
    A small portion of the blend is aged in burgundy barrels from Francois Frere for about four months.
    Fermentation & Maceration
    Traditional: our Pinot Noir is produced according to the ancient and traditional Burgundy ‘pigeage’ technique, using small open tanks of 8,000 liters where it is made ‘by hand’. After harvesting in the cool of the mountain morning the tanks are macerated for about 5 days at a temperature of 8°C. Fermentation at between 18-24°C takes place over about a week. The unique process of pigeage or punching down, keeps the cap or sombrero of skins moist and allows for the intensifying of flavours and richer colors.
    Malolactic Fermentation
    100.00 %
    Mouth Attribute
    Light-medium bodied • balanced acidity • light tannins
    Nose Attribute
    Cherry • strawberry • mineral • herbs
    Pair with game meat, chicken based dishes, finger food, light cheeses. Dish idea: rabbit with mustard sauce, goat cheese
    and grilled asparagus.
    Cheese
    Chicken
    Game

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