Winery BailiwickBorderline 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 Borderline Pinot Noir from the Winery Bailiwick
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Borderline Pinot Noir of Winery Bailiwick in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Borderline Pinot Noir of Winery Bailiwick in the region of California often reveals types of flavors of oak, red fruit.
Food and wine pairings with Borderline Pinot Noir
Pairings that work perfectly with Borderline Pinot Noir
Original food and wine pairings with Borderline Pinot Noir
The Borderline Pinot Noir of Winery Bailiwick matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of venison stew with red wine, veal blanquette à l'ancienne or pheasant casserole with cabbage.
Details and technical informations about Winery Bailiwick's Borderline 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 Borderline Pinot Noir from Winery Bailiwick are 2011, 0
Informations about the Winery Bailiwick
The Winery Bailiwick is one of of the world's greatest estates. It offers 10 wines for sale in the of Marin County to come and discover on site or to buy online.
The wine region of Marin County
Californian AVA north of the Golden Gate (~80 ha, Pacific to the west, San Francisco and San Pablo bays to the south-east, one of California's coolest, persistent fogs): Pinot Noir is the signature red — vibrant natural acidity, moderate alcohol, wild berries and vivid cherry, concentrated complexity preserved by slow ripening. Precise Chardonnay as complement, mild winters and a long season highlighting finesse in the cool marine climate.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
