Chile is Pinot Noir Paradise - hot days and cold nights, an ultra long growing season, a thick blanket of fog (nature’s air conditioning), and just the right amount of water.
Deep ruby red, this wine is packed full of strawberries, raspberries and delicate violet aromas. Enough to get anyone's mouth watering.
Connie recommends a delicious fish dish, baked with cheese ‘a la parmesana’ as the ultimate match for her Pinot. Sounds dreamy!
- There’s no doubt that Paolo is a bit of a genius when it comes to working with bubbles, and this lightly sparkling delight is proof if ever you needed it.
- It's Frizzante, which means rather than a full on bubble blow out we're talking lightly sparkling, in other words a nice soft tingle on the tongue, with all the delicious flavours of a juicy punnet of strawberries.
- This is the perfect aperitif. Hell, it's perfect anytime, anywhere, anyplace.
Gerd used a bit of winemaking wizardry to make this beauty. After picking and crushing the grapes for his 2018 Pinot Noir, he bled off 10% of the juice, then fermented it separately at cold temperatures to make this Rosé. It’s called the “saignee” method, and it delivers a much bigger, bolder Rosé than the norm.
To ramp up the flavour and make it as vibrant, fruity and fresh as they come, Gerd left the juice in the tanks for an extra 4 months after fermentation. It was only filtered once prior to bottling. The result is a mouthful of moreish strawberry and raspberry flavours. It’s dry, crisp and refreshing, with more alcoholic oomph than your average Rosé.