Catherine Marshall Pinot Noir 201775cl
Catherine Marshall Pinot Noir 2017
Description of Catherine Marshall Pinot Noir 2017
Catherine Marshall Pinot Noir 2017 (Pinot Noir)
- View: garnet clear, thin tears.
- Nose: Subtle nose of small pink berries such as red currant and gin with foliage and white pepper.
- Mouth: grain incredibly intense berries, elegant structure and subtle fruit and well integrated tannins.
VINEYARD: careful selection of specific clones that thrive particularly well in the clearest of the cold region Elgin sandstone soils.
GRAPES: Pinot Noir 100%.
AGING secondary fermentation malolactic completed in 225 oak barrels where, once all the malic acid had converted to lactic acid, the solid lees (dead yeast cells) were removed and aged for 9 to 12 months a combination of new barrels, second, third and fourth filling.
PREPARATION: Deleted bunches and berries partially crushed and classified by hand in the shredder. The whole berries fraction amounted to about 20% and soaked overnight in stainless steel tanks before the start of the yeast activity occurred where some color and tannin extraction. spontaneous fermentation, or some batches inoculated with a culture, according to the site, soil. Juice and peel beaten with a paddle known as pigeage. After the completed fermentation, the wine is tested and selected on tannins and flavors and pressed manually. Selected combinations were maintained as separate to create as many profiles as possible mixture for final assembly fractions.
PAIRING: poultry, red meat, pink meat and white meat.
RECOMMENDED SERVING TEMPERATURE: 16-18 °C