Region: Maule Valley, Chile
Talk about unique. That’s what happens when you combine low intervention winemaking with some considerably old vines (300 years!). Louis-Antoine Luyt brought his knowledge of beaujolais winemaking to a small vineyard in the Chilean Central Valley, and left the vines in control of a local farmer. The Pais goes through carbonic maceration for 10 days in stainless, bringing out dark cherry to match the intense black currant notes. Matched with fine tannins, this thing is like if Barolo had a love child with Beaujolais. Be warned! It’s VERY different, but we are into that.