Undurraga Sibaris Gran Reserva Pinot Noir, Valle de Leyda

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Grape Varieties
Pinot Noir
Optimum Drinking
Within 4 years
Wine Style
Light bodied red with cherry fruit
Alcohol by Volume
Style / Colour

A light-bodied wine bursting with fruity notes of Morello cherry and strawberry, layered with smoky herb nuances and a hint of balsamic on the finish.

Producer Note

Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics around the world. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.


The grapes are grown in the Lomas de Leyda vineyard, situated in the Leyda Valley. The Pacific Ocean has a significant influence; the vineyard is just 13 kilometres in a direct line from the sea. During the ripening period the mornings are damp and windy, while the afternoons and evenings are cooled by the sea breezes resulting in moderate maximum temperatures. This helps to ensure the slow and gradual ripening of the grapes, conserving the aromas and flavours in the fruit balanced by natural refreshing acidity. The vineyards are situated on gentle slopes, on soils of granitic origin, which contain varying amounts of clay.


The grapes were hand-harvested into 12 kilogram bins to preserve the quality of the fruit. The clusters and individual grapes were sorted on selection tables and then gravity-fed into fermentation vats. The grapes were de-stemmed and gently crushed and then underwent a cold pre-fermentation maceration at 7°C for three to five days. The temperature was increased to 15°C and selected yeasts were used to start fermentation, which lasted five to seven days at temperatures of between 24°C and 26°C. Punching down and smooth pump-overs were used each day to gently submerge the skins in the fermenting juice in order to extract colour and volume. Post fermentation maceration took place for three to 10 days. Then the wine was matured in oak barrels for 10 months prior to being blended.

Tasting Note

An elegant wine bursting with fruity notes of Morello cherry and strawberry, layered with fresh herb nuances. Juicy pomegranate and Morello cherry follow through to the smooth palate with gentle tannins, finely integrated oak and a deliciously long finish.


Pinot Noir 100%

The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage

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