{"product_id":"clos-des-fous-pinot-noir-subsollum-2025","title":"Clos des Fous Pinot Noir Subsollum 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\u003cp\u003eChile is not the first country that comes to mind for serious Pinot Noir, but Clos des Fous has spent fifteen years identifying the specific terroirs that change that assumption. The Subsollum blends Pinot Noir from two geographically and geologically distinct sites: Aconcagua Costa, a coastal valley eight kilometers from the Pacific where Burgundy-selection vines planted in 2007 grow on clay and stony soils just above the Pacific fog line; and Malleco, a remote southern region where vines are planted in volcanic tuff soils in a cool, dry-farmed, biodynamically managed environment. The name means \"subsoil\" — limestone in Aconcagua, volcanic ash in Malleco. The two soils define the wine.\u003c\/p\u003e\u003ch3\u003eThe Wine\u003c\/h3\u003e\u003cp\u003e100% Pinot Noir, each component fermented and aged separately in stainless steel for 18 months before blending and bottling without oak. The Pacific influence in Aconcagua brings energy, red fruit, and mineral lift; the volcanic soils of Malleco add structure, depth, and a smoky mineral thread. The blend creates something genuinely its own — not a copy of Burgundy but a Chilean Pinot that earns a separate frame of reference. Fresh red cherry, cranberry, dried strawberry, volcanic mineral, and a clean, saline finish. Serve slightly cool.\u003c\/p\u003e\u003ch3\u003eThe People\u003c\/h3\u003e\u003cp\u003eClos des Fous was founded in 2008 by viticulturist Paco Leyton, winemaker François Massoc, terroir specialist Pedro Parra (PhD in soil science from Montpellier), and Albert Cussen. The name translates as \"the madmen's plot\" — a play on the French clos and fous (crazy), reflecting the founders' contrarian decision to pursue extreme, cold, marginal terroirs in Chile at a time when the industry was focused on warm, reliable, high-yield vineyards. That bet has paid off.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003eRoast salmon with a Pinot Noir reduction and mushrooms, grilled duck breast with fresh cherries, a lamb braise with herbs, or charcuterie with aged manchego. A Pinot that starts a conversation about what Chile can do beyond Cabernet Sauvignon.\u003c\/p\u003e","brand":"empire","offers":[{"title":"Default Title","offer_id":50153953525983,"sku":null,"price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170399.jpg?v=1781756701","url":"https:\/\/danverwinemerchant.com\/products\/clos-des-fous-pinot-noir-subsollum-2025","provider":"Denver Wine Merchant","version":"1.0","type":"link"}