I tasted two vintages of their top Pinot Noir, including the wet and cold 2016 Ocio, produced with grapes from the oldest vines in Casablanca and San Antonio, planted approximately in 1989 on granite soils. The destemmed and uncrushed grapes fermented in an open vat after a cold soak that lasted for a week. It fermented with neutral yeasts for about six days. It matured in oak barrels, but 20% of the volume was put in 2,000-liter oak foudres for some 14 months. This is a showy and expressive Pinot that is still young, looking for good integration of the oak (they wash the new barrels before they put the wine in them). It's balanced, elegant and beautifully textured (satin comes to mind), showing the coastal side of Chile with the cold breeze and the sun that allows the tannins to ripen while keeping the freshness of the fruit.