LB-Pinot-Noir

2017 Limited Edition Pinot Noir

£120.00

(6 x 750ml)

Soft, silky…leaves you wanting more.  Delicate floral notes, red berries (raspberry, cherry) overlaid with forest floor.  A stunner with duck, lamb or dishes featuring wild mushrooms and fresh thyme.  New Zealand Pinot Noir of choice at the luxurious Savoy Hotel, London.

Product Description

A one of a kind Pinot Noir. Intensely aromatic; packed with aromas of raspberry, black cherry, baked red fruit compote with some savoury notes.  Soft, silky tannins.

This wine is currently holding top spot, New Zealand Pinot Noir by the glass, in one of London’s most stylish bars – The Beaufort Bar – at the oppulent Savoy Hotel, London.  Another fab endorsement!

(only available for purchase online in Mainland UK. No PayPal account is required and all major credit cards are accepted).

MY CREDENTIALS


Pinot Noir

Vintage: 2017.  Limited Edition.
Colour: Medium crimson in colour.
Aroma: Full of dark cherry, floral notes, raspberry and black liquorice.
Palate: Described by Eveline as “the friend we all want at our table.   Gorgeous company.”  Syrupy texture, nice weight, integrated.  Smoky barrel ferment characters of peat, forest floor, as well as luscious boysenberry and ripe blackberry notes.

VITICULTURE

Terroir: Harvested from three blocks with soil types ranging from fine clay silt loams to blocky clay loam to parts of the vineyard with considerable stone.
Canopy Management Regime: Combination of Vertical Shoot Positioning and Double Guyot.  North-South Facing rows.

Harvest Method: Fruit was harvested over several days with multiple passes through the vineyard so to pick only the fruit at optimal ripeness.
Comments: A series of passes through the vineyard and separate fermentation and maturation of each clone allows the varietal character and integrity to be maintained.

OENOLOGY

Fermentation: The fruit was 95% de-stemmed into stainless steel open top fermenters and cold soaked for several days before the ferments started with naturally occuring yeast.  During ferment each batch was plunged three times daily to gently extract the tannin and colour.  Once dry, each batch wasx held at 20 degrees C for a post ferment maceration of several weeks before being pressed off separately and transferred for maturation.
Maturation: 100% matured in French oak barriques for 12 months.
Residual Sugar: <1 g/l
Alcohol Content: 13.0%
Titratable Acid: 5.1 g/l

Extended tasting notes

A one of a kind Pinot Noir. Intensely aromatic; packed with aromas of raspberry, black cherry, baked red fruit compote with some savoury notes.  Soft, silky tannins.

This wine is currently holding top spot, New Zealand Pinot Noir by the glass, in one of London’s most stylish bars – The Beaufort Bar – at the oppulent Savoy Hotel, London.  Another fab endorsement!

(only available for purchase online in Mainland UK. No PayPal account is required and all major credit cards are accepted).

MY CREDENTIALS


Pinot Noir

Vintage: 2017.  Limited Edition.
Colour: Medium crimson in colour.
Aroma: Full of dark cherry, floral notes, raspberry and black liquorice.
Palate: Described by Eveline as “the friend we all want at our table.   Gorgeous company.”  Syrupy texture, nice weight, integrated.  Smoky barrel ferment characters of peat, forest floor, as well as luscious boysenberry and ripe blackberry notes.

VITICULTURE

Terroir: Harvested from three blocks with soil types ranging from fine clay silt loams to blocky clay loam to parts of the vineyard with considerable stone.
Canopy Management Regime: Combination of Vertical Shoot Positioning and Double Guyot.  North-South Facing rows.

Harvest Method: Fruit was harvested over several days with multiple passes through the vineyard so to pick only the fruit at optimal ripeness.
Comments: A series of passes through the vineyard and separate fermentation and maturation of each clone allows the varietal character and integrity to be maintained.

OENOLOGY

Fermentation: The fruit was 95% de-stemmed into stainless steel open top fermenters and cold soaked for several days before the ferments started with naturally occuring yeast.  During ferment each batch was plunged three times daily to gently extract the tannin and colour.  Once dry, each batch wasx held at 20 degrees C for a post ferment maceration of several weeks before being pressed off separately and transferred for maturation.
Maturation: 100% matured in French oak barriques for 12 months.
Residual Sugar: <1 g/l
Alcohol Content: 13.0%
Titratable Acid: 5.1 g/l

Extended tasting notes

A one of a kind Pinot Noir. Intensely aromatic; packed with aromas of raspberry, black cherry, baked red fruit compote with some savoury notes.  Soft, silky tannins.

This wine is currently holding top spot, New Zealand Pinot Noir by the glass, in one of London’s most stylish bars – The Beaufort Bar – at the oppulent Savoy Hotel, London.  Another fab endorsement!

(only available for purchase online in Mainland UK. No PayPal account is required and all major credit cards are accepted).

MY CREDENTIALS


Pinot Noir

Vintage: 2017.  Limited Edition.
Colour: Medium crimson in colour.
Aroma: Full of dark cherry, floral notes, raspberry and black liquorice.
Palate: Described by Eveline as “the friend we all want at our table.   Gorgeous company.”  Syrupy texture, nice weight, integrated.  Smoky barrel ferment characters of peat, forest floor, as well as luscious boysenberry and ripe blackberry notes.

VITICULTURE

Terroir: Harvested from three blocks with soil types ranging from fine clay silt loams to blocky clay loam to parts of the vineyard with considerable stone.
Canopy Management Regime: Combination of Vertical Shoot Positioning and Double Guyot.  North-South Facing rows.

Harvest Method: Fruit was harvested over several days with multiple passes through the vineyard so to pick only the fruit at optimal ripeness.
Comments: A series of passes through the vineyard and separate fermentation and maturation of each clone allows the varietal character and integrity to be maintained.

OENOLOGY

Fermentation: The fruit was 95% de-stemmed into stainless steel open top fermenters and cold soaked for several days before the ferments started with naturally occuring yeast.  During ferment each batch was plunged three times daily to gently extract the tannin and colour.  Once dry, each batch wasx held at 20 degrees C for a post ferment maceration of several weeks before being pressed off separately and transferred for maturation.
Maturation: 100% matured in French oak barriques for 12 months.
Residual Sugar: <1 g/l
Alcohol Content: 13.0%
Titratable Acid: 5.1 g/l

Extended tasting notes

A one of a kind Pinot Noir. Intensely aromatic; packed with aromas of raspberry, black cherry, baked red fruit compote with some savoury notes.  Soft, silky tannins.

This wine is currently holding top spot, New Zealand Pinot Noir by the glass, in one of London’s most stylish bars – The Beaufort Bar – at the oppulent Savoy Hotel, London.  Another fab endorsement!

(only available for purchase online in Mainland UK. No PayPal account is required and all major credit cards are accepted).

MY CREDENTIALS


Pinot Noir

Vintage: 2017.  Limited Edition.
Colour: Medium crimson in colour.
Aroma: Full of dark cherry, floral notes, raspberry and black liquorice.
Palate: Described by Eveline as “the friend we all want at our table.   Gorgeous company.”  Syrupy texture, nice weight, integrated.  Smoky barrel ferment characters of peat, forest floor, as well as luscious boysenberry and ripe blackberry notes.

VITICULTURE

Terroir: Harvested from three blocks with soil types ranging from fine clay silt loams to blocky clay loam to parts of the vineyard with considerable stone.
Canopy Management Regime: Combination of Vertical Shoot Positioning and Double Guyot.  North-South Facing rows.

Harvest Method: Fruit was harvested over several days with multiple passes through the vineyard so to pick only the fruit at optimal ripeness.
Comments: A series of passes through the vineyard and separate fermentation and maturation of each clone allows the varietal character and integrity to be maintained.

OENOLOGY

Fermentation: The fruit was 95% de-stemmed into stainless steel open top fermenters and cold soaked for several days before the ferments started with naturally occuring yeast.  During ferment each batch was plunged three times daily to gently extract the tannin and colour.  Once dry, each batch wasx held at 20 degrees C for a post ferment maceration of several weeks before being pressed off separately and transferred for maturation.
Maturation: 100% matured in French oak barriques for 12 months.
Residual Sugar: <1 g/l
Alcohol Content: 13.0%
Titratable Acid: 5.1 g/l

Extended tasting notes