Winery AnimusMartinborough Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Martinborough Pinot Noir from the Winery Animus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Martinborough Pinot Noir of Winery Animus in the region of North Island is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Martinborough Pinot Noir of Winery Animus in the region of North Island often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit or dried fruit.
Food and wine pairings with Martinborough Pinot Noir
Pairings that work perfectly with Martinborough Pinot Noir
Original food and wine pairings with Martinborough Pinot Noir
The Martinborough Pinot Noir of Winery Animus matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of southern beef meatballs, tripe in the style of caen or rabbit in white wine (casserole).
Details and technical informations about Winery Animus's Martinborough 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 Martinborough Pinot Noir from Winery Animus are 2013, 2012, 0, 2011
Informations about the Winery Animus
The Winery Animus is one of of the world's greatest estates. It offers 2 wines for sale in the of Wairarapa to come and discover on site or to buy online.
The wine region of Wairarapa
Southern tip of New Zealand's North Island, an hour east of Wellington, heart of the Martinborough appellation. Climate and soils compared to Burgundy. Pinot Noir is the signature red king (national reference with Central Otago): spicy, earthy profile with black cherry, plum, blackberry, undergrowth, pepper, thyme and a smoky touch, fine tannins and a dense palate. Taut, herbaceous Sauvignon Blanc, precise buttery Chardonnay, floral Pinot Gris, peppery Syrah.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
