Winery PelerinExcelsis 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 Excelsis Pinot Noir from the Winery Pelerin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Excelsis Pinot Noir of Winery Pelerin in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Excelsis Pinot Noir of Winery Pelerin in the region of California often reveals types of flavors of earth, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Excelsis Pinot Noir
Pairings that work perfectly with Excelsis Pinot Noir
Original food and wine pairings with Excelsis Pinot Noir
The Excelsis Pinot Noir of Winery Pelerin matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of boeuf en daube, veal cutlets with cream sauce or rabbit with chorizo.
Details and technical informations about Winery Pelerin's Excelsis 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 Excelsis Pinot Noir from Winery Pelerin are 2013, 0
Informations about the Winery Pelerin
The Winery Pelerin is one of of the world's greatest estates. It offers 10 wines for sale in the of Santa Lucia Highlands to come and discover on site or to buy online.
The wine region of Santa Lucia Highlands
Narrow AVA on the western slope of the Salinas Valley in Monterey (1992, ~5,000 ac): signature dominant Pinot Noir as king red (3,400 ac) — refined, taut reds with red fruits, silky and spicy, saline freshness. Chardonnay (2,100 ac) as a lively, mineral king white with notes of citrus and stone fruits. Syrah in warmer sheltered canyons, fleshy and peppery. Daily fogs from Monterey Bay lengthen the season, a premium fresh Burgundian and Rhone identity.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
