Pipeño Wines 1L

Pipeño Wines 1L

Importer Jules Dressner sums up Louis/Dressner's (and Bowler Wine's by extension) collective feeling about the work of and working with Luyt: "What Louis-Antoine Luyt has accomplished over the last decade is nothing short of incredible...he's brought life to forgotten vines in forgotten lands. He's championed Paìs, the grape that started it all. He's given us the opportunity to drink wine made from 300-year old vines for the first time. He's encouraged farmers to value their land in a climate that does the exact opposite. It's an honor to be represent him and share his vision with you all."

 

Pipeño País Portezuelo

Farmer: Patricio Martinez.

95% Pais/5% Cargadora (aka Cinsault).

The País comes from organic, dry-farmed bush vines around 250 years old, on decomposed granite soils that Luyt likens to the Côte du Py of Morgon, high in the hills of the Portezuelo sub-zone of the small Itata region. The bunches are harvested by hand and manually destemmed using a traditional zaranda; fermented spontaneously with indigenous yeasts in open wooden lagares; and aged for a brief two months in large wooden tanks called pipas (from which the name “pipeño” is derived). The wine receives a very small amount of sulfur and a gentle filtration before bottling in liters.

 

Portezuelo is the lightest bodied and least tannic of the Luyt pipeños. It is popping with ripe, crunchy red cherry up front with a hint of cranberry on the finish. Light, bright, juicy and rustic (reminiscent of Gamay). 

 

Pipeño Blanco Portezuelo

Farmer: Patricio Martinez.

Mainly Torontel + Corinta (Chasselas) + Cristalina (Semillon) + Muscat d’Alexandria from organic, dry-farmed bush vines ranging from 100 to 200 years old on thin, red clay soils rich in decomposed granite, high in the hills of the Portezuelo sub-zone of the small Itata region of Chile. The bunches are harvested by hand and manually destemmed using a traditional zaranda; fermented spontaneously with indigenous yeasts in open wooden lagares; and macerated for 10-12 days with the skins in wooden tanks called pipas (from which the name “pipeño” is derived). The wine receives a very small amount of sulfur and a gentle filtration before bottling in liters.

 

Portezuelo does not look, feel or taste like a skin-fermented or "orange" wine in spite of what sounds like a long maceration for a white wine. It is light and all-white in color, flavor and weight, with a clean texture, white-flower aromas and a fresh, bright, dry finish.

 

for more info, visit:

https://www.bowlerwine.com/producer/luyt

 

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