Winery The MakerFire Eagle 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 Fire Eagle Pinot Noir from the Winery The Maker
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fire Eagle Pinot Noir of Winery The Maker in the region of South Island is a with a nice freshness.
Food and wine pairings with Fire Eagle Pinot Noir
Pairings that work perfectly with Fire Eagle Pinot Noir
Original food and wine pairings with Fire Eagle Pinot Noir
The Fire Eagle Pinot Noir of Winery The Maker matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bourguignon with tomato, potjevleesch (meat in a pot) or duck and peach brochettes.
Details and technical informations about Winery The Maker's Fire Eagle 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 Fire Eagle Pinot Noir from Winery The Maker are 2019, 2017, 2016, 0
Informations about the Winery The Maker
The Winery The Maker is one of of the world's greatest estates. It offers 9 wines for sale in the of Marlborough to come and discover on site or to buy online.
The wine region of Marlborough
World reference for Sauvignon Blanc: aromatic, exuberant whites with signature notes of passion fruit, gooseberry, grapefruit and cut grass, sharp lively acidity and an iodised finish. King grape on 71% of the vineyard since 1972. Also fine, silky Pinot Noir (cherry, plum, spice), taut Chardonnay and lively Riesling. Traditional-method sparklers on the rise.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
