Winery Merry EdwardsWarrens’ Hill Pinot Noir
Red wine
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 Warrens’ Hill Pinot Noir from the Winery Merry Edwards
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Warrens’ Hill Pinot Noir of Winery Merry Edwards in the region of California is a powerful with a nice freshness.
Food and wine pairings with Warrens’ Hill Pinot Noir
Pairings that work perfectly with Warrens’ Hill Pinot Noir
Original food and wine pairings with Warrens’ Hill Pinot Noir
The Warrens’ Hill Pinot Noir of Winery Merry Edwards matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of piglet shoulder with melting baked apples, veal cutlets au gratin or rabbit legs with fresh cream.
Details and technical informations about Winery Merry Edwards's Warrens’ Hill 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 Warrens’ Hill Pinot Noir from Winery Merry Edwards are 2017, 0
Informations about the Winery Merry Edwards
The Winery Merry Edwards is one of of the world's great estates. It offers 25 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: Wine vinegar
Product of acetic fermentation of wine.
