Winery KalfuMolu 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.
The Molu Pinot Noir of the Winery Kalfu is in the top 30 of wines of Casablanca Valley.
Taste structure of the Molu Pinot Noir from the Winery Kalfu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Molu Pinot Noir of Winery Kalfu in the region of Aconcagua is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Molu Pinot Noir of Winery Kalfu in the region of Aconcagua 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 Molu Pinot Noir
Pairings that work perfectly with Molu Pinot Noir
Original food and wine pairings with Molu Pinot Noir
The Molu Pinot Noir of Winery Kalfu matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of venison leg in casserole, roast veal with caramelized carrots or oven roasted rabbit that cooks itself!.
Details and technical informations about Winery Kalfu's Molu 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 Molu Pinot Noir from Winery Kalfu are 2019, 2017, 2013, 2018 and 0.
Informations about the Winery Kalfu
The Winery Kalfu is one of of the world's greatest estates. It offers 11 wines for sale in the of Casablanca Valley to come and discover on site or to buy online.
The wine region of Casablanca Valley
Pioneer of cool climate in Chile, tempered by Pacific fogs and the cold Humboldt current. Signature Sauvignon Blanc: lively, taut whites with notes of grapefruit, lime, cut grass, asparagus and exotic fruits. Elegant, mineral Chardonnay (pear, brioche), fresh, silky Pinot Noir (tart cherry, raspberry, undergrowth) as red. Also Riesling and Viognier.
The wine region of Aconcagua
Chilean valley at the foot of the highest summit of the Americas (6,960 m), hot dry climate tempered by Pacific breezes, altitude vineyards up to 1,600 m. Signature Cabernet Sauvignon as red king: powerful with blackcurrant, blackberry, black cherry, eucalyptus, cedar, tobacco and peppery touch, firm tannins and exceptional ageing — home of Errazuriz (1870) and great Chileans (Sena, Don Maximiano). Dense Syrah, spiced Carmenere and supple Merlot as complements.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
