Ancre Hill EstatesPinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
The Pinot Noir of the Ancre Hill Estates is in the top 10 of wines of Wales.
Wine flavors and olphactive analysis
On the nose the Pinot Noir of Ancre Hill Estates in the region of Wales often reveals types of flavors of oak, spices or red fruit.
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Ancre Hill Estates matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of calf's head with sauce ravigote, banh mi sandwich or rabbit with cider and mushrooms.
Details and technical informations about Ancre Hill Estates's Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Pinot Noir from Ancre Hill Estates are 2013, 0, 2018, 2014
Informations about the Ancre Hill Estates
The Ancre Hill Estates is one of of the world's greatest estates. It offers 11 wines for sale in the of Wales to come and discover on site or to buy online.
The wine region of Wales
Wine region of Wales (PDO Welsh Wine, 50+ vineyards, latitude >49. 9°N), cool oceanic climate tempered by the Gulf Stream, clay soils (Vale of Glamorgan leads in the south). Signature Bacchus white: aromatic and vivid with citrus, elderflower, fresh-cut grass and white flowers, tense acidity — the insular equivalent of Sauvignon. Mineral Seyval Blanc, full Solaris and floral Müller-Thurgau as whites.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
