Takapoto EstatePinot 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 Pinot Noir of the Takapoto Estate is in the top 50 of wines of New Zealand and in the top 10 of wines of Central Otago.
Taste structure of the Pinot Noir from the Takapoto Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir of Takapoto Estate in the region of South Island is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pinot Noir of Takapoto Estate in the region of South Island often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of red fruit, raspberry or pepper.
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Takapoto Estate matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of picadillo, duck breast with red fruits or roast venison with green pepper sauce.
Details and technical informations about Takapoto Estate's 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 Pinot Noir from Takapoto Estate are 2017, 2012, 2013, 2014 and 2015.
Informations about the Takapoto Estate
The Takapoto Estate is one of of the world's greatest estates. It offers 3 wines for sale in the of Central Otago to come and discover on site or to buy online.
The wine region of Central Otago
The world's southernmost vineyard, jewel of New Zealand Pinot Noir. Intense, deep reds with signature notes of black cherry, ripe plum, violet, wild thyme and sweet spices, velvety tannins and a freshness kept taut by cold nights — a fleshy, sun-soaked style. Also ample Pinot Gris (pear, honey), dry and off-dry Riesling with lively citrus, precise Chardonnay. Vineyards between 200-450 m on schist soils, continental climate.
The wine region of South Island
New Zealand's southern island, cradle of the country's great wines. Sauvignon Blanc signature in Marlborough (~80% of national vineyard): explosive and tropical with grapefruit, passion fruit, boxwood, cut grass and mineral touch — global benchmark. Pinot Noir star in Central Otago (among the most southerly) and Waipara: airy with cherry, raspberry, undergrowth, thyme. Taut Riesling, precise Chardonnay, floral Pinot Gris.
The word of the wine: Grand Cru
In Burgundy, the fourth and final level of classification (above the regional, communal and premier cru appellations), designating the wines produced on delimited plots of land (the climats) whose name alone constitutes the appellation. The climats classified as Grand Cru are 32 in the Côte d'Or plus one in Chablis which is divided into 7 distinct climats. Representing barely 1.5% of the production, the Grand Crus are the aristocracy of Burgundy wines.
