Pinot Noir
A staple of Burgundy in France, Pinot Noir is a semi opaque wine with a light body and medium acidity. It can be best described in terms of its complex ripe red fruit aromas accompanied by floral and earthy notes. Lighter in style than many other red wines, this variety seduces with elegance and finesse.
| Appellation | Casablanca Valley |
| Soil | Benchland associated soil. |
| Ageing | 100% aged in French oak barrels for 8 months. |
| Colour | Bright, light and young ruby colour. |
| Taste Profile | Packed with summer fruits flavours this Pinot Noir is medium bodied with hints of coffee and chocolate. The finish is elegant and complex. A perfect match for white meats, vegetarian dishes or even strong-flavoured fish such as tuna or salmon. |
| Tasting Notes Video |  |
Successful matches with Pinot Noir
Pinot Noir is the most flexible red wine in terms of matching with meat, poultry, vegetarian dishes, and even some seafood, such as salmon and tuna.
Foods with light aromatic spices will go well with fruity styles of Pinot Noir.
Due to its delicacy, don't overwhelm Pinot Noir with dishes that are too powerful or hearty - keep it light.
Tuna tartar (Serves one)
200g Fresh tuna, cut into small cubes
Lemon zest
Orange zest
1 tbsp Mustard seeds
10g tbsp Chopped chives
1 Gherkin, sliced as finely as possible
Black sesame seeds
Alfalfa sprouts
1 Asparagus spear, sliced as finely as possible
Soy sauce
Olive oil
Sweet potatoes, deep-fried
Season the tuna with the citrus zests, mustard seeds, chives, salt and pepper
Slice the gherkin and asparagus and leave in iced cold water
In a suitable mould, place a layer of tuna, another of alfalfa sprouts and top it off with a further layer of the tuna mix. Remove by turning the mold upside-down over a serving dish and garnish with the gherkin and asparagus slices, and fried sweet potatoes.
Sprinkle with black sesame seeds and a few drops of olive oil and soy sauce.
'Does an awful lot more than any Burgundy at the same price: complex, mocha-nuanced and deep plum and cherry fruit with a good lingering finish.'
The Independent 03/09/08
'Winemaker Marcelo Papa has tackled the trickiest red grape on the planet, pinot noir and blown me away with the results. Is this the best-value pinot noir in the world? Quite possibly.'
Matthew Jukes, The Daily Mail 26/04/08
