Considerable emphasis is placed on vineyard site selection and identification, within the variations of three basic components of the soil: clay, sand, and stone. These are expressed in a range of flavours from vibrant cherry, raspberry, black currants, to liquorice and cinnamon. Each parcel is vinified and matured separately to enhance its individuality, before combining in the final blend. We respect the balance of power and elegance in our Shannon Pinot Noir.
Food
Accompaniments
Mild red meats, grilled roasted or sauteed foods. Salmon, tuna. Mildly prepared beef, duck, ham.
Winemaker Notes
The bunches are chilled to 3ºC before being sorted on a conveyor and destemmed. Berries are then hand sorted, before Cold maceration ensues for 3 to 6 days at 8ºC.
Slower fermenting cultured yeasts are used for some of the fermentations while 45% of the blend is naturally fermented. Fermentation temperatures vary between
26 - 30ºC, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.
Chemical
Analysis
Price
SKU
Varietal
Alcohol %:13.5%
Total Acid: 5.70
pH: 3.5
Residual Sugar: 2.20
