2012 PINOT NOIR WINEMAKER’S NOTES: Eyes : In the glass, the wine is a bright, lively garnet red with flashes of light that almost make the wine sparkle. Nose: When I bring the glass to my nose, there is a wonderful sense of integration. No one thing screaming out. I find nostalgic aromas of cherry cola, vanilla tapioca, jasmine tea, with hints of roses, anise and eucalyptus. It all reminds me of scents that I grew up. Mouth: That balance and integration continues in the mouth. Black cherry, orange peel, rhubarb, and a floral tea mingle with hints of caramel, mint, white pepper, on a background of toast. This wine is light, bright, and elegant the way Pinot Noir should be. Pairings: This is Pinot Noir in a traditional sense, so forget those big, earthy wines that have been blended with other varietals. I recommend pairing with more dishes like roast pork dishes to spicy Asian foods. I had it with a Chicago style hotdog and it was perfect. Bread: The 2012 Pinot Noir was aged in 50% French and 50% American oak. Both were 1 year old with light toasts. After 5 months, we transferred to stainless steel tanks, where the wine was stabilized and cross-flow filtered before bottling. Butter: The wine underwent 100% malolactic fermentation after primary fermentation. Composition: 100% California Pinot Noir Alcohol: 13.5% Bottling: 5000 cases produced
¥5,900 (¥6,490 tax-included)
Bread & Butter is a reference to the craft of winemaking. Bread = Oak. Butter = Malolactic Fermentation. The type of oak, origin, producer, level of toast, time on oak, and racking all play a vital role in developing bread-like flavors and texture of the wine. Butter characters come from malolactic fermentation. The conversion of malic acid to lactic acid produces rich, buttery flavors and changes the texture of the wine to be more creamy and soft. These factors work together to best compliment the complexity of fruit and expression of terroir produced in the vineyard.
|Type of Wine||Red|
|Bottle Size||750 ml|
|Wine Variety||100% Pinot Noir|
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