9月のショップ試飲7杯目。
ここからは赤ワイン。酔っ払いのせいかテイスティングメモが残ってないですねえ…
ジャスティン・ジラルダンのブルピノ。
チャーミングな香りから、しっかりめのボディとスパイシーな余韻によるマッチョな味わい。
ギャップに面食らいます。
以下、ワイナリーのサイトより。
Age of vines 50 years
Grape variety Pinot noir
Ageing French oak barrels. Origin of wood: Allier and Vosges 50%inoak(nonewoak) 50%intank Wine remained 15 months in barrels.
Viticulture Pruning style: Cordon de Royat and Guyot simple. Manual harvest. Green work (de-budding, leaf-thinning,...). Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days.
Tasting notes Fresh and elegant nose. Red fruit aromas. Supple wine, lightly structured, fruity and fresh.
Wine pairings White meat, poultry, pies, light cheeses.
Operating temperature between 16°C and 17°C
Aging potential 3 to 4 years
9月のショップ試飲7杯目。 ここからは赤ワイン。酔っ払いのせいかテイスティングメモが残ってないですねえ… ジャスティン・ジラルダンのブルピノ。 チャーミングな香りから、しっかりめのボディとスパイシーな余韻によるマッチョな味わい。 ギャップに面食らいます。 以下、ワイナリーのサイトより。 Age of vines 50 years Grape variety Pinot noir Ageing French oak barrels. Origin of wood: Allier and Vosges 50%inoak(nonewoak) 50%intank Wine remained 15 months in barrels. Viticulture Pruning style: Cordon de Royat and Guyot simple. Manual harvest. Green work (de-budding, leaf-thinning,...). Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Tasting notes Fresh and elegant nose. Red fruit aromas. Supple wine, lightly structured, fruity and fresh. Wine pairings White meat, poultry, pies, light cheeses. Operating temperature between 16°C and 17°C Aging potential 3 to 4 years
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