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VUE | Summer 2017

The Digest | New Jersey Magazine

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AUSTRALIA Of all the New World winemakers, which includes the U.S., Chile, Argentina, New Zealand and South Africa, Australia is known for producing a pinot noir which is fragrant, smooth and uniquely light in structure. While most of the country ex- periences arid and desert-like conditions, southernmost regions such as Tasmania, Yarra Valley and Mornington Peninsula have the cool climate necessary for growing pinot noir, making for a slower and steadier ripening process. The end result are grapes that are able to retain more flavor which is why Southern Australian pinot noir is distinctly fruit-forward and less dry. A mixture of red and brown clay can be found in different amounts throughout almost all of Australia's soil types, and in the south, is also combined with quartz, striking a balance between vibrant flavor notes and a soft, silky texture. CHILE Although Chile's pinot noir production only started a few decades ago, their product is one that closely rivals that of California, boasting vineyards that rely heavily on ocean proximity, fog and cooling coastal breezes for peak grow- ing. However, different from America, Chilean pinot noir tends to be concentrated in flavor yet refreshing in nature due to its marine influ- ence. Regions such as Casablanca, San Anto- nio and Bío Bío are most notable for their pinot noir production and diverse soil types. With a porous terroir similar to that of Sonoma—a mixture of limestone and granite—Chilean pi- not noir has classic flavor profiles with notes of black cherry and plum and also botanical properties such as sage and pine. VUE ON TRAVEL V U E N J . C O M 107

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