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Meerlust Pinot Noir 1999 |
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SOIL TYPE
Decomposed granite mixed with clay.
VINIFICATION
Fermented dry in open fermentation tanks. After 10 days, the wine was pressed and under went malolactic fermentation in new heavy toasted Allier. Matured for 15 months in barrique and allowed over 3 years bottle maturation before release.
TASTING NOTES
Dark onion skin colour. Wild berries and concentrated black truffle bouquet. There is an underlying smokiness spiciness, which will develop into the typical organic mushroom character of Pinot Noir.
ANALYSIS
Extract : 27.9 g/l
Residual sugar : 1.8 g/l
pH : 3.6 g/l
Total acidity : 6.2 g/l
Alcohol : 13.5 %
AGEING POTENTIAL
10 – 15 years
IDEALLY SERVED AT
16° - 18° C
COMPLEMENTS
White and red meats, Parma ham, grilled linefish, Mushroom and cheese.
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