You can order online, email info@vinocultura.net or call our shop at 22.676707
Alcohol : 12,50°
Acidity : 3,43 grs/l
Appellation : AOC Alsace
FOOD PAIRING: It can be associated with an assortment of cured meats (swiss dried beef, Bayonne ham) at the beginning of a meal, an Orloff veal roast with pasta shells and a cream of mushroom or a duck breast with cherry sauce. Temperature of service 16°C.
Alcohol : 12,50°
Acidity : 3,43 grs/l
Appellation : AOC Alsace
FOOD PAIRING: It can be associated with an assortment of cured meats (swiss dried beef, Bayonne ham) at the beginning of a meal, an Orloff veal roast with pasta shells and a cream of mushroom or a duck breast with cherry sauce. Temperature of service 16°C.
SCHLUMBERGER PINOT NOIR 2018
€26.00
Tax included
*online prices/offers might differ from prices at Vino Cultura cellar.
You can order online, email info@vinocultura.net or call our shop at 22.676707
Alcohol : 12,50°
Acidity : 3,43 grs/l
Appellation : AOC Alsace
FOOD PAIRING: It can be associated with an assortment of cured meats (swiss dried beef, Bayonne ham) at the beginning of a meal, an Orloff veal roast with pasta shells and a cream of mushroom or a duck breast with cherry sauce. Temperature of service 16°C.
Alcohol : 12,50°
Acidity : 3,43 grs/l
Appellation : AOC Alsace
FOOD PAIRING: It can be associated with an assortment of cured meats (swiss dried beef, Bayonne ham) at the beginning of a meal, an Orloff veal roast with pasta shells and a cream of mushroom or a duck breast with cherry sauce. Temperature of service 16°C.
TASTING NOTES: The robe is cherry red with purple reflections, of good intensity. The disk is bright, limpid and transparent. The wine shows a brilliant youth.
The nose is marked, pleasant, intense and distinguished. We perceive a dominant of red fruit scents (blackcurrant, cherry) with a slight and underlying floral hint of rose. The airing enhances these previous scents and reveals fine fruity notes (redcurrant, blackberry, vineyard peach) and a delicate vegetal that is slightly woody. The nose shows an excellent ripening of the grapes. The perfect state of health of the grapes is reflected in the perfect varietal definition of this outstanding grape variety. Bright and precise.
The onset in the mouth is moderately ample with a full-bodied alcohol support. The wine evolves on a slender and fresh medium, marked by a sparkling note. We find the same aromas as on the nose, still dominated by red fruits (cherry, blackcurrant, redcurrant, vineyard peach), flowers (rose) and a fine and delicate vegetal. The firm tannin is slightly astringent. The finish has a good length, 5-6 caudalies, a frank liveliness and a persistent astringency. Tight and precise, the balance of this wine is in line with the vintage. Its controlled extraction gives prominence to a pure and elegant complexity of aromas.
The nose is marked, pleasant, intense and distinguished. We perceive a dominant of red fruit scents (blackcurrant, cherry) with a slight and underlying floral hint of rose. The airing enhances these previous scents and reveals fine fruity notes (redcurrant, blackberry, vineyard peach) and a delicate vegetal that is slightly woody. The nose shows an excellent ripening of the grapes. The perfect state of health of the grapes is reflected in the perfect varietal definition of this outstanding grape variety. Bright and precise.
The onset in the mouth is moderately ample with a full-bodied alcohol support. The wine evolves on a slender and fresh medium, marked by a sparkling note. We find the same aromas as on the nose, still dominated by red fruits (cherry, blackcurrant, redcurrant, vineyard peach), flowers (rose) and a fine and delicate vegetal. The firm tannin is slightly astringent. The finish has a good length, 5-6 caudalies, a frank liveliness and a persistent astringency. Tight and precise, the balance of this wine is in line with the vintage. Its controlled extraction gives prominence to a pure and elegant complexity of aromas.
3185231006223
20 Items
Data sheet
- Type
- RED
- Volume / Size
- 750 ml
- Vintage
- 2018
Specific References
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