Winery FirebrandBarrel Reserve Pinot Noir
Red wine
This wine is composed of 100% of the grape variety Pinot Noir.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Barrel Reserve Pinot Noir from the Winery Firebrand
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barrel Reserve Pinot Noir of Winery Firebrand in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barrel Reserve Pinot Noir of Winery Firebrand in the region of California 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 Barrel Reserve Pinot Noir
Pairings that work perfectly with Barrel Reserve Pinot Noir
Original food and wine pairings with Barrel Reserve Pinot Noir
The Barrel Reserve Pinot Noir of Winery Firebrand matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue with pickle sauce, sauté of veal with carrots or wild boar with honey.
Details and technical informations about Winery Firebrand's Barrel 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 Barrel Reserve Pinot Noir from Winery Firebrand are 2018, 2016, 2014, 2013 and 2010.
Informations about the Winery Firebrand
The Winery Firebrand is one of of the world's greatest estates. It offers 8 wines for sale in the of California to come and discover on site or to buy online.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
