Country: USA Region: Carneros Varietal: Pinot Noir Colour: Red Style: Dry
Producer: Buena Vista
Description:The Carneros Pinot Noir comes from vineyards located in the heart of the Carneros Appellation where wind and fog from the San Pablo Bay cool the vines and allows the grapes a longer growing season. Buena Vistas founder, the Count of Buena Vista, identified the Carneros climate and soil as the optimal location for quality grapes. This Carneros Pinot Noir is a well-balanced and delicious representation of of the noble Pinot Noir varietal.
This North Coast Pinot Noir opens with aromas of ripe red fruits with cinnamon and clove. Delightful flavours of raspberry and black cherry are accented by notes of mocha and cardamom as they spread lusciously across the palate. Lower acidity balanced with bright flavours and a satisfying finish makes this an immediately enjoyable wine.
Food Matches: Lamb / Turkey / Game / Duck
Country: New Zealand Region: Canterbury
Varietal: Pinot Noir Vintage: 2022
Colour: Red Style: Dry
Producer: Pegasus Bay
Description:
“Top equal wine in a tasting of NZ Pinot Noirs Wow! Fabulous, complex bouquet of broody dark red berries, layers of mineral and savoury whole-bunch and dried herb nuances. Juicy, lush, generous and complex on the palate, with generous oak and ripe, very fine tannins”. 96/100
Traditional Burgundian winemaking methods. After picking in mid-April, the grapes, without their stems, were put into small fermenting vats, retaining as many whole berries as possible. They were kept cool over the next few days to help extract the soft, silky tannins from their skins. After this time the grapes had warmed enough to start fermenting. During fermentation the floating cap of grape skins was twice daily gently pushed back under the wine by hand to keep it moist and healthy. When the fermentation finished the vats were sealed and the grape remnants were left to steep in the wine for several weeks to help extract other tannins which add structure and depth. The duration of this period was determined by daily tasting. Subsequently the wine was drained off and put into oak barriques (30% new) from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent malo-lactic (secondary) fermentation. Both this and the original fermentation phase were completely natural with no added micro-organisms. After maturing for 18 months in barriques the batches made from the many different plots of pinot were carefully blended in various portions according to taste to produce this wine.
Food Match:Poultry / Pork / Mediterranean Food