Winery Waits-MastOppenlander Vineyard 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 Oppenlander Vineyard Pinot Noir from the Winery Waits-Mast
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oppenlander Vineyard Pinot Noir of Winery Waits-Mast in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Oppenlander Vineyard Pinot Noir of Winery Waits-Mast in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Oppenlander Vineyard Pinot Noir
Pairings that work perfectly with Oppenlander Vineyard Pinot Noir
Original food and wine pairings with Oppenlander Vineyard Pinot Noir
The Oppenlander Vineyard Pinot Noir of Winery Waits-Mast matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of seven o'clock leg of lamb, roast veal grand-mère madou or roast doe in the oven.
Details and technical informations about Winery Waits-Mast's Oppenlander Vineyard 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 Oppenlander Vineyard Pinot Noir from Winery Waits-Mast are 2016, 2014, 0, 2013
Informations about the Winery Waits-Mast
The Winery Waits-Mast is one of of the world's greatest estates. It offers 12 wines for sale in the of Mendocino County to come and discover on site or to buy online.
The wine region of Mendocino County
Northern Californian county of contrasting climates: signature Pinot Noir reigns in reds in cool Anderson Valley — fine and fruity with cherry, raspberry, strawberry and a spicy touch over a mineral base, silky tannins. Peppery, spicy Zinfandel in the hot interior of Redwood Valley (blackberry, plum, black pepper, berries). Fresh Chardonnay in whites, Alsatian grapes at altitude. AVA since 1983, 10 nested AVAs, Pacific fogs to the west vs hot valleys, varied 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
