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Clos des Fous
Subsollum Pinot Noir

Clos des Fous - Subsollum Pinot Noir - 750ml bottle

Clos des Fous
Subsollum Pinot Noir

Anthony Gismondi's guest note: Clos des Fous Subsollum 2014 Subsollum Pinot is a 75/25 mix of fruit from Pucalán in the cool Aconcagua Costa region only eight kilometers from the Pacific - think true Sonoma Coast with remainder come from way down south in Malleco at Traiguén in the very...
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Anthony Gismondi's guest note: Clos des Fous Subsollum 2014 Subsollum Pinot is a 75/25 mix of fruit from Pucalán in the cool Aconcagua Costa region only eight kilometers from the Pacific - think true Sonoma Coast with remainder come from way down south in Malleco at Traiguén in the very cool Itata region. The nose is fragrant red plums leafy forest floor with spice notes. The attack is medium to full-bodied. The ferment is long and cool with extended ageing on the lees on in cement tanks until bottling. This is not Russian River or Central Otago its Chilean and its fresh and lively with a complex array of cherry flavours from sweet to sour. The future is bright. Clos des Fous is a ‘crazy’ collaboration between Pedro Parra, François Massoc, Paco Leyton, and Albert Cu who are in search of Chile’s ultimate wine potential via its most extreme terroirs. Empanadas anyone?.

An ambitious and challenging project that is the brainchild of four (crazy!) founding partners of Clos des Fous (Pedro Parra, François Massoc, Paco Leyton, and Albert Cu) led to the creation of this remarkable wine. The quest for extreme terroirs in Chile began in 2007. This Pinot Noir is a case in point: magnificent fruit complete with mineral, spice notes and a distinct stamp of place. Translucent ruby in colour with summer berries, cherry, raspberries and redcurrants on the nose, and a proper woodsy Pinot note. Complex, elegant, and refreshing light-bodied red with vivid acidity, and a smooth, mineral finish. It's a little edgy, just like the four geniuses who have united to make this wine. Clos des Fous is one of the forward-thinking, visionary producers that are advancing Chile’s reputation for terroir-driven wines. Try with a grilled juicy sausage, baked salmon or a spicy empanada.

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