Lynmar Pinot Noir Rose 2010
The primary winemaking approach to production is the classic method practiced in southern France. In this method, fruit specifically selected and harvested for the Rosé was fully de-stemmed and then cold soaked for four to six hours before being gently membrane-pressed and fermented at controlled temperatures in stainless steel tanks. In addition, the saignée method was also used where designated lots of Pinot Noir were carefully “bled” from tank (2-24 hours) soon after de-stemming in order to run off a small amount of juice with little color and no tannins. This improved the skin-to-juice ratio and provided further raw material for the Rosé. All the saignée lots were fermented in neutral French oak barrels or stainless steel small drums. After controlled temperature fermentation, aging was in a combination of neutral French oak barrels and small stainless drums to preserve the wonderful fruity aromas and flavors.
Food Pairings for Lynmar Pinot Noir Rose
This wine has a brilliant and crispy pink salmon color with ruby reflections. On the nose, without any agitation, there are aromas of pure cherry, raspberry and strawberry that jump out of the glass. Once swirled, the red fruit notes combine elegantly with grapefruit, peach, licorice, mint and rosemary. In the mouth, the wine is smooth with great balance between acidity, alcohol and aromas. Tannins are soft but intense in the middle of the palate and the wine has a long finish. Enjoy this Rose at its best during the spring and summer.
340 cases produced.
|Alcohol: 14.3%||pH: 3.42|
|Total Acidity: 0.67 grams per liter|
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