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Castillo de Molina, Pinot Noir 2005
Castillo de Molina, Pinot Noir 2005
San Pedro
Chile
We already wrote about the Chilean winery San Pedro on Limun.hr web portal. This is the varietal wine from the Pinot Noir variety grown in the vineyards in Lontué Valley (Molina, region VII). This is an area typical for the mildly rolling hills and well drained alluvial soil.
Although any wine enthusiast will show interest for the technological process used in production of a particular wine, something else is important for Pinot Noir. Namely, the quality of many varieties is a matter of production style, but with Pinot Noir, like in almost no other variety, the difference lies in the regional variations. Many wine makers thus refuse to mix Pinot Noir with other varieties exactly not to lose the reflection of “terroir” on the wine. That's why it is said that you have your process wines and location wines. With pinot noir, it’s all about location, i.e. “terroir” (French word that has wider meaning than just the physical place where the variety grows). In other words, wherever you speak of the field blend, the wine is a wine of process, not the wine of location.
The grapes for this Pinot Noir were picked by hand, and the yield was 8 to 10 tons per hectare. As soon as the grapes reached the cellar, they were subjected to pre-fermentation maceration of 4 to 6 days. This maceration ensures a gentle extraction of colors, flavors and aromas from grape skins. The alcoholic fermentation lasted 8 to 10 days at the temperature lower than 27°C. When the wine was finished, it was subjected to post-fermentation maceration in duration of 1 to 2 weeks. After that, the wine was transferred into French and American oak barrels where it ripened for a year. Approximately 20 percent ripened in new barrels.
The result is a pale red wine with purple reflections, high intensity aroma with the high notes resembling violets, roses and red fruits, with the hint of burnt wood and vanilla coming from the aging in oak barrels. The finish is elegant and prolonged. Although this is not the best the Pinot Noir has to offer, we recommend it because it is not so common on store shelves in Croatia. This Chilean wine offers very good quality at an affordable price.
Best paired with: fish, especially salmon and tuna, game birds, lighter meats like veal. Gastro.hr recommends marinated lamb chops on barbecue.
Serving temperature: 16-18°C.
Price: HRK 60
Source: Gastro.hr
San Pedro
Chile
We already wrote about the Chilean winery San Pedro on Limun.hr web portal. This is the varietal wine from the Pinot Noir variety grown in the vineyards in Lontué Valley (Molina, region VII). This is an area typical for the mildly rolling hills and well drained alluvial soil.
Although any wine enthusiast will show interest for the technological process used in production of a particular wine, something else is important for Pinot Noir. Namely, the quality of many varieties is a matter of production style, but with Pinot Noir, like in almost no other variety, the difference lies in the regional variations. Many wine makers thus refuse to mix Pinot Noir with other varieties exactly not to lose the reflection of “terroir” on the wine. That's why it is said that you have your process wines and location wines. With pinot noir, it’s all about location, i.e. “terroir” (French word that has wider meaning than just the physical place where the variety grows). In other words, wherever you speak of the field blend, the wine is a wine of process, not the wine of location.
The grapes for this Pinot Noir were picked by hand, and the yield was 8 to 10 tons per hectare. As soon as the grapes reached the cellar, they were subjected to pre-fermentation maceration of 4 to 6 days. This maceration ensures a gentle extraction of colors, flavors and aromas from grape skins. The alcoholic fermentation lasted 8 to 10 days at the temperature lower than 27°C. When the wine was finished, it was subjected to post-fermentation maceration in duration of 1 to 2 weeks. After that, the wine was transferred into French and American oak barrels where it ripened for a year. Approximately 20 percent ripened in new barrels.
The result is a pale red wine with purple reflections, high intensity aroma with the high notes resembling violets, roses and red fruits, with the hint of burnt wood and vanilla coming from the aging in oak barrels. The finish is elegant and prolonged. Although this is not the best the Pinot Noir has to offer, we recommend it because it is not so common on store shelves in Croatia. This Chilean wine offers very good quality at an affordable price.
Best paired with: fish, especially salmon and tuna, game birds, lighter meats like veal. Gastro.hr recommends marinated lamb chops on barbecue.
Serving temperature: 16-18°C.
Price: HRK 60
Source: Gastro.hr
