Clos BuzaoRéserve Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Réserve Pinot Noir of Clos Buzao in the region of Dealu Mare often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Réserve Pinot Noir
Pairings that work perfectly with Réserve Pinot Noir
Original food and wine pairings with Réserve Pinot Noir
The Réserve Pinot Noir of Clos Buzao matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of white wine fondue, beef bourguignon with cookéo or cassoulet of yesteryear.
Details and technical informations about Clos Buzao's Réserve 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 Réserve Pinot Noir from Clos Buzao are 2018, 2012, 2011, 0 and 2014.
Informations about the Clos Buzao
The Clos Buzao is one of of the world's greatest estates. It offers 2 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Romania's most compact wine massif, south of the Carpathians on the 45th parallel (like Bordeaux). Signature Feteasca Neagra in red: a dense, structured Romanian native with signature notes of ripe plum, blackberry, violet, leather, tobacco and sweet spice, round tannins — a national identity. Also Bordeaux blends (firm Cabernet Sauvignon, supple Merlot) and fresh Pinot Noir. Peppery Syrah booming.
The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
