Laberinto Cenizas Pinot Noir

Laberinto was established by Rafael Tirado back in 1993. The property sits in a very remote area above the shores of Lake Colbūn, high up, on the far eastern edge of the Maule valley. The name translates as maze or labyrinth. Attracted by the unique aspect and the particular geology (Volcanic ashes over Granite subsoils) Raffa was, for some years the only producer in the area. There’s still only one other now, but since the mid 90’s, Colbūn has its own DO within the broader Maule designation. Very quickly Laberinto started to attract some very serious reviews and quite a lot of ‘points’! This is a remarkable estate by any standards you wish to apply, wines of character, huge quality and real interest. Properly expressive wines but ‘fine’ and intriguing, not showy.

Sustainability is a fundamental pillar of Laberinto’s philosophy. The winery is committed to protecting and restoring the natural environment through responsible vineyard management and regenerative agricultural practices. Recognising the challenges posed by climate change, biodiversity loss, and soil degradation, Laberinto seeks to cultivate its vineyards in harmony with nature. Its approach focuses on enhancing biodiversity, improving soil health, increasing carbon sequestration, and strengthening the long-term resilience of the land. Key initiatives include: Preserving 75% of the estate as native forest to support biodiversity and natural pest control. Promoting regenerative agriculture through increased ecological diversity within the vineyard and the integration of livestock into vineyard management. Recycling and composting agricultural waste to return nutrients and organic matter to the soil. Progressing toward sustainability and organic certification through the increased use of environmentally responsible practices. The winery itself is gravity fed and the barrel room is geo-thermal powered and they are working toward becoming a zero-waste vineyard by 2028.

Pinot Noir,

The vineyards planted in the southeast, in the most remote sector of the vineyard. Fermented in concrete tanks with native yeasts at controlled temperatures. Only a few stompings and total maceration of 18 days, the wine is then racked into 400-liter French barrels for 8 months, with minimal intervention and bottled unfiltered.

A deeply soulful, beautifully textured wine. Rich aromas with floral notes of rose, laurel buds, and red fruits. On the palate, it reveals the native trees abundant in the area.

Try with confit duck on a bed of lentils - sensational!