Roberto Henriquez Valle del Bio-Bio Pais Rivera Del Notro Tinto 2023 SF Chronicle Thirty percent of the fruit

Thirty percent of the fruit is barrel-fermented

a nose of toffee and Madeira-like nuance

As you think about autumn dishes like roasted pork with butternut squash or herb-crusted lamb chops

From organically farmed vines in Happy Canyon of Santa Barbara

persistent bead

Roberto Henriquez Valle del Bio-Bio Pais Rivera Del Notro Tinto 2023 SF Chronicle Thirty percent of the fruitRivera del Notro is Roberto Henriquez's most fruit forward Pais sourced from 200 year old bush vines on the warmer southern edge of the Bio Bio River, outside Nacimiento. Spontaneous fermentation happens in lagars without temperature control, with elevage in old pipas (Chilean barrels) for 12 18 months. Henriquez farms organically, uses carbonic maceration, native yeasts, and bottles by hand without filtration. The wine drinks with juicy red berry