Morton EstateWhite Label 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 White Label Pinot Noir from the Morton Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White Label Pinot Noir of Morton Estate in the region of North Island is a with a nice freshness.
Food and wine pairings with White Label Pinot Noir
Pairings that work perfectly with White Label Pinot Noir
Original food and wine pairings with White Label Pinot Noir
The White Label Pinot Noir of Morton Estate matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of feijoada ( portuguese cassoulet ), curried veal roulades or duck breast with apples.
Details and technical informations about Morton Estate's White Label 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 White Label Pinot Noir from Morton Estate are 0, 2013
Informations about the Morton Estate
The Morton Estate is one of of the world's great estates. It offers 33 wines for sale in the of Hawke's Bay to come and discover on site or to buy online.
The wine region of Hawke's Bay
Reference for great New Zealand reds, warm maritime climate (2,200 h of sun). Bordeaux blends on Gimblett Gravels: round, fruity Merlot (plum, ripe cherry), firm Cabernet Sauvignon (blackcurrant, cedar), perfumed Cabernet Franc. Signature northern-Rhône-style Syrah: peppery and floral (violet, blackberry, black olive), fine tannins. Structured, mineral Chardonnay.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
