Brightwater Gravels Pinot Noir - Drinks Cabinet Ltd

Brightwater Gravels Pinot Noir - Drinks Cabinet Ltd.In the glass, the Brightwater Gravels Pinot Noir from Drinks Cabinet Ltd. offers a bright light-red color. The initial nose of the Brightwater Gravels Pinot Noir flatters with notes of plums and blackberries. The fruity components of the bouquet are joined by aromas from barrel ageing, such as additional fruity-balsamic nuances. This red wine from Drinks Cabinet Ltd. is something for wine lovers who prefer to drink bone-dry. The Brightwater Gravels Pinot Noir comes very close to this, as it was vinified with just 0.9 grams of residual sugar. Thanks to its pronounced fruit acidity, the Brightwater Gravels Pinot Noir reveals itself on the palate as impressively fresh and lively. The finish of this red wine from the New Zealand South Island wine-growing region, more precisely from Nelson, ultimately impresses with remarkable length. The aftertaste is also accompanied by mineral notes from the clay- and gravel-dominated soils. Vinification of the Brightwater Gravels Pinot Noir from Drinks Cabinet Ltd. This well-balanced red wine from New Zealand is made from the Pinot Noir grape variety. The grapes grow under optimal conditions on New Zealand’s South Island. Here, the vines drive their roots deep into soils of clay and gravel. When perfectly ripe, the grapes for the Brightwater Gravels Pinot Noir are harvested exclusively by hand, without the use of coarse and less selective mechanical harvesters. After harvesting, the grapes are brought to the winery as quickly as possible. There they are selected and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. Vinification is followed by several months of maturation on the fine lees before the wine is finally bottled. Food pairing for Drinks Cabinet Ltd. Brightwater Gravels Pinot Noir This New Zealander is best enjoyed at a tempered 15 - 18°C. It pairs perfectly as an accompanying wine with ossobuco, lamb ragout with chickpeas and dried figs, or duck breast with sugar snap peas.