As one of the parents of Pinotage, South Africa’s own wine grape variety, Pinot Noir is a noble cultivar of French origin.
“Pinot noir (French: [pino nwaʁ]) is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black; the pine alluding to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.”
Pinot Noir, together with Chardonnay, are the two varieties associated with France’s Burgundy region and also the two main components used in Champagne. Today, Pinot Noir is grown all over the world, but with its sensitive character and complex flavour profile, it is better suited to cooler areas and in South Africa’s case, especially the Cape South Coast.
It is also Pinot Noir grapes from this area, more specifically the cool climate Elgin Valley, that we have used in our latest addition to our wine collection.
We are very excited to introduce the 2014 Culinaria Pinot Noir as part of our Culinaria Collection!
These Pinot Noir Vineyards lie about 27 km from the Atlantic Ocean with south-easterly winds creating the perfect conditions for slow ripening. Grapes were hand-picked and classic wine-making methods with minimal intervention were used. The wine underwent Malolactic fermentation in French oak barrels and was matured in a combination of first fill (10%) and second fill (90%) barrels for 22 months.
Pinot Noir is a lighter style of red wine, usually offering two flavour profiles – berry fruit or earthy – or sometimes nuances of both.
The Leopard’s Leap Culinaria 2014 Pinot Noir is an elegant and delicate wine with supple tannins. Integrated aromas of cranberry and earthy hints of tobacco make it a versatile partner on the dinner table. According to food and wine matching expert Fiona Beckett, depending on the style of Pinot Noir, it can complement from tuna to duck to steak to venison and even asparagus! Matching Pinot Noir’s unique earthiness is always a winning idea and Chef Pieter suggests using mushrooms and if you can get your hands on it, a thin slice of truffle!
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