Pinot Noir Marjan Simčič

Boris’s tip: You can smell cherries. Great with tuna steak.

Transparent, ruby red colour, approaching a brick-like hue. The bouquet is of cherry liqueur, excellent cask and orange peel. It has the taste of very ripe fruit, especially cherries; a fresh and lovely tartness; pleasantly balanced taste of cask, and a moment later, of peppermint. You are left with a delightfully long aftertaste of cherries.

Aging: Pinot Noir improves with age. However, it is suitable for drinking at all stages. Ageing potential of up to ten years.

Vinification: fermentation in contact with skins of berries (maceration) for 14 days in 5,000 Litre stainless steel tanks (fermenter); without selected yeasts. Softly pressed with pneumatic pressure.
Maturation: 12 months in 3.200 Litre conical shaped oak barrels and 12 months in 225 Litre French oak barrels (barrique).
Maturation in bottle: at least 2 months.

Food pairing: Combine it with simple red meat dishes or venison. It is excellent with mushroom dishes or with matured mountain cheeses.