Winery FetzerWinemaker's Reserve 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 Winemaker's Reserve Pinot Noir from the Winery Fetzer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Winemaker's Reserve Pinot Noir of Winery Fetzer in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Winemaker's Reserve Pinot Noir
Pairings that work perfectly with Winemaker's Reserve Pinot Noir
Original food and wine pairings with Winemaker's Reserve Pinot Noir
The Winemaker's Reserve Pinot Noir of Winery Fetzer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast pork with pineapple, atriaux en sauce or wild boar stew.
Details and technical informations about Winery Fetzer's Winemaker's Reserve 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 Winemaker's Reserve Pinot Noir from Winery Fetzer are 2011
Informations about the Winery Fetzer
The Winery Fetzer is one of of the world's great estates. It offers 110 wines for sale in the of Russian River Valley to come and discover on site or to buy online.
The wine region of Russian River Valley
Cool climate ideal for elegant Pinot Noir and balanced Chardonnay: fine, silky reds with aromas of cherry, raspberry, undergrowth and sweet spice, fine acidity and velvety tannins. Textured Chardonnay with notes of apple, citrus and butter, measured oak. Also gourmet Zinfandels and traditional-method sparklers. Sonoma AVA cooled by the Pacific fog of the Petaluma Gap, alluvial and volcanic soils.
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
