Main Divide by Pegasus Bay Pinot Noir

ประเทศ (Country) New Zealand
ขนาดบรรจุ (bottle size) 750 ml
ประเภทไวน์ (Wine Type) Red Wine
แคว้น (Wine Region) Waipara Valley
พันธุ์องุ่น (Grape Variety) Pinot Noir
ปี (vintage) Current vintage
แอลกอฮอล์ (Alcohol) 14%
characteristics
บอดี้ (Body)
Medium Medium Medium
แอซิดิตี้ (Acidity)
High High High
แทนนิน (Tannin)
Low Low Low
Current vintage
รายละเอียดสินค้า
On release the wine has a bright ruby colour. Its aromas and flavours suggest blackberries, raspberries and black cherries, supported by a savoury underlay of grilled mushrooms and wood smoke. On the palate it is muscular but refined with tangy hints of spice, dark chocolate and coffee that help draw out its length.
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พันธุ์องุ่นผสม (Grape Blended)

Pinot Noir 100%

รสสัมผัส (Palate)

It is muscular but refined with tangy hints of spice, dark chocolate and coffee that help draw out its length.

สี (Colour)

A bright ruby colour.

กลิ่น (Aroma)

Its aromas and flavours suggest blackberries, raspberries and black cherries, supported by a savoury underlay of grilled mushrooms and wood smoke

รสสัมผัส (Palate)

It is muscular but refined with tangy hints of spice, dark chocolate and coffee that help draw out its length.
จับคู่อาหาร (Wine Pairing)
:Beef
:Lamb
:Soft Cheese
เนื้อหาสินค้า

The Harvest and Winemaking

We use traditional Burgundian winemaking methods. The fruit was picked in late April and the grapes, without the stems, were put into small fermenting vats, retaining as many whole berries as possible. After several days of being kept cool, primary fermentation started through the action of the fruit’s indigenous yeasts. During this fermentation the floating cap of grape skins was gently submerged twice daily to keep it moist and healthy and to aid extraction. After fermentation stopped the wine was kept contact with the grape remnants for a number of days. During this time it was tasted regularly, the aim being to optimise structure and mouth-feel. The wine was then separated and put into oak barriques from selected artisan Burgundian coopers, where it matured for 18 months. In the spring it underwent natural malolactic (secondary) fermentation by the action of the wine’s own microorganisms. The various vats were then carefully blended according to taste before bottling.

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