BÖEN Santa Lucia Highlands Pinot Noir 2016 0,75

249,00 Inkl. moms Fra 199,00

Lagerstatus: På lager

ELLER

Joe Wagner, som står bag Caymus, er også ejer og winemaker på Böen. Og man er ikke i tvivl om at vinen laves af de samme hænder....dette er Pinot Noir med masser af frugt og power. I denne cuvée fra Santa Lucia Highlands fornemmer man fedmen i frugten som giver en meget lang finish.

SANTA LUCIA HIGHLANDS, MONTEREY COUNTY
The Santa Lucia Highlands AVA is arguably the most consistent, high tier region for Pinot Noir in the world. A unique yet amazing combination of a dry, arid climate combined with the cool, coastal influence is a dichotomy that challenges conventional farming methods and opens the door to creating profound Pinot Noir. While the Santa Lucia Highlands lack the typical cool climate characteristics of ample fog and rainfall, the desert conditions, afternoon winds, elevation and sandy loam soils yield extremely small berries with thick skins and small seeds. The resulting wines are very dark, rich and opulent in style.

2016 GROWING SEASON
The 2016 growing season provided high quality fruit, but in low yields. Rain in January and February filled the soil, setting the vines up for a Spring with warm temperatures that brought about early bud break and strong vine growth. Things cooled in Summer and we saw slow, even ripening and exceptional quality. The region’s typical warm days and cool evenings provided us with conditions to produce well-structured and intense Pinot Noir that begs for another sip.

WINEMAKER NOTES
Both punch-down and pump-over techniques are used to ensure balanced extraction of flavor, aromatics, structure and color. To allow both the sweet and structural influences from the barrels to intermingle seamlessly with the rich fruit and ripe tannins, we aged Böen in 100% French oak, 60% new for nine months with limited use of S02 to maintain the phenolic profile.

TASTING NOTES
COLOR: Deep, dark ruby-red
AROMATICS: Wild herb notes and earthy tones intermingle with blueberry pie,plum and a hint of toasty barrel spice.
PALATE: Dark currant, pie filling and ripe plum carries through the palate. Fresh, bright acidity, soft tannins and a long finish.

FOOD PAIRING
Grilled filet mignon with root vegetables, spicy Bolognese, triple cream cheese or dark chocolate.

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