Belle Glos " Eulenloch Vineyard" Napa Valley Pinot Noir

ประเทศ (Country) USA
ขนาดบรรจุ (bottle size) 750 ml
ประเภทไวน์ (Wine Type) Red Wine
แคว้น (Wine Region) California, California - Napa valley
พันธุ์องุ่น (Grape Variety) Pinot Noir
ปี (vintage) 2019 [**VINTAGE MAY CHANGE]
characteristics
บอดี้ (Body)
Medium Medium Medium
แอซิดิตี้ (Acidity)
Medium Medium Medium
แทนนิน (Tannin)
Low Low Low
2019 [**VINTAGE MAY CHANGE]
รายละเอียดสินค้า
Beautifully deep garnet in color. The nose presents aromas of rich dark cocoa nibs, dark stone fruits and luscious vanilla with an intriguing hint of baking spice. Roch and opulent, the palate offfers bold dark fruits, such as tart cherry and ripe Mirabelle plum balanced with a whisper of white pepper and cacao. Bold and well balanced with abright acidity and rich velvety tannins, don't pass up this beautiful Carneros Pinot!
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wine score
Demo

90 points James Suckling

A spicy pinot with dark cherries, dark raspberries and tree bark. Flavorful on the palate, with some oak spices and dried herbs. Firm, but quite polished. Drink now.

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พันธุ์องุ่นผสม (Grape Blended)

Pinot Noir

รสสัมผัส (Palate)

The palate comes alive with flavors of ripe raspberries, strawberry jam, a dense blackberry core, warm gingerbread, and a hint of toffee.

สี (Colour)

Scarlet-red

กลิ่น (Aroma)

Aromas of blackberry, black cherry, cinnamon, nutmeg and a hint of caramel.

รสสัมผัส (Palate)

The palate comes alive with flavors of ripe raspberries, strawberry jam, a dense blackberry core, warm gingerbread, and a hint of toffee.
จับคู่อาหาร (Wine Pairing)
:Beef
:Lamb
:Soft Cheese
เนื้อหาสินค้า

Our Eulenloch Vineyard is located in the Carneros region of Napa Valley and is predominantly comprised of clay soils which retain water but are remarkably shallow. When combined with the cool coastal breeze, these characteristics provide us with ripe fruit that is complex and nuanced. Our Eulenloch Pinot Noir offers structure, suppleness, length, and depth

We harvested in the early morning hours so the fruit would arrive at the winery while the grapes were still cool, preserving fresh-from-the-vineyard flavors. After destemming the berries, we cold-soaked the intact fruit for up to two weeks to soften the skins and allow for ideal extraction. Fermentation occurred in a combination of closed and open-top stainless steel tanks. We used both punch-downs and pump-overs to extract color and tannins, and also to control temperatures and maximize flavors. We barreled only the free-run juice, then aged the wine in 100% French oak (60% new) for nine months. After the first racking, malolactic fermentation was complete and we racked for a second time before making the final blend.

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