Claime D'Or Pinot Noir
Veritas - Bronze
"Cranberry fruit with hints of mint and eucalyptus and a touch of oak spice. These flavours also follow through on the palate with gentle tannins and a generous acidity. A perfect match for duck breast or antipasto. ."
We tasted it out in South Africa and it was superb
Veritas - Bronze
The grapes are picked at optimum ripeness at approximately 24 °Balling (Brix). After destemming and slight crushing the mash was cold soaked for three days before fermentation. During fermentation the temperature was regulated between 25-28ºC and the cap regularly wetted by the traditional method of pushing the skins down into the must manually every two-three hours. It took about five days to ferment dry and was
then left on the skins for another two days before racking and slight pressing. After malolactic fermentation started the wine was transferred to 300 liter French oak barrels, 10% new and the balance second fill, where it was left to mature for 12 months.
Pinot Noir is extremely difficult cultivar to work with in the vineyard a well as in the cellar. The nose reveals cranberry fruit with hints of mint and eucalyptus and a touch of oak spice. These flavours also follow through on the palate with gentle tannins and a generous acidity.
FOOD PAIRING & SERVING SUGGESTION
This wine definitely benefits from being decanted an hour or two before serving. A perfect match for seared duck breast or antipasto.
Serve at room temperature (18ºC) or slightly chilled.
|Winery status||Tiny privately owned|
|Annual production||3400 bottles|
|Product awards||Veritas - Bronze Medal|
|Style||Full, round and smooth|