Leyda Pinot Noir (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region

    San Antonio Valley

  • Sub-Region

    Leyda Valley

  • Grape

    Pinot Noir

  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV


  • Food Pairing

    Pulled porkTurkeySalmon

Leyda Valley is a small sub-area of the San Antonio Valley, a wine-producing sub-region, part of the bigger Aconcagua wine region. The Leyda Valley is located 90km to the west of Santiago, on the west side of the Chilean Costal Range and only 4 km from the Pacific Ocean.  The winery takes its name from this cool climate region experiences the effects of the Humboldt Current.  This allows the grapes to ripen slowly, enhancing their flavors, aromas, and natural acidity, while adding a saline character to the wines. 

The cool coastal climate of the Leyda Valley is ideally suited to producing vibrant and fresh wines and the region is known for producing excellent examples of Sauvignon Blanc and Pinot Noir.   At the heart of the Leyda winery is head winemaker Viviana Navarrete and viticulturist and micro terroir specialist, Tomás Rivera who craft terroir driven wines of balance and finesse.  

Tasting Notes

Leyda Pinot Noir’s aromatic profile is a pure and honest reflection of the variety, displaying acidic red fruit aromas such as raspberry and cherry, along with herbal notes typical of the Leyda Valley. In mouth it is very fresh and juicy with a vibrant acidity and sweet, round tannins.


As the Leyda Valley is formed by rolling hills, this Pinot originates from various blocks with different exposures: northeast, northwest and south. It comes from a massal selection as well as various clones of Pinot Noir.  Each block is harvested separately in order to differentiate each clones’ characteristics. In the bodega, the fruit is de-stemmed, gently crushed and then macerated the grapes at low temperatures (8°-10°C) for three days in stainless steel tanks. The alcoholic fermentation lasted for 10 days at controlled temperatures between 24°-26°C. Once ready, the wine was racked into stainless steel tanks where 90% aged in tanks and 10% in French oak barrels for five months before bottling.

A product image for Leyda Pinot Noir


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  1. (verified owner)


    This Pinot came up a little flat for us.
    We do prefer our Noirs with some intensity and earthiness, and we paired this up with a
    herbaceous pork loin. Underwhelming and below expectation.

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