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Description
La Belle Angèle Pinot Noir 2018 (France)Ripe cherry Spice Hazlenut Delicate tannins "Its elegantly fragrant on the nose showing ripe cherry, plum, subtle spice and hazelnut characters, followed by a gently weighted palate thats finely textured and rounded. The wine offers lovely balance and subtle savoury complexity, making it delightfully enjoyable" Sam Kim, Wine Orbit, Jan 2020 This wine has a lovely deep red hue in the glass. It is fine, delicate, subtle but still vivid. Tannins are
- Ripe cherry
- Spice
- Hazlenut
- Delicate tannins
"It’s elegantly fragrant on the nose showing ripe cherry, plum, subtle spice and hazelnut characters, followed by a gently weighted palate that’s finely textured and rounded. The wine offers lovely balance and subtle savoury complexity, making it delightfully enjoyable" Sam Kim, Wine Orbit, Jan 2020
This wine has a lovely deep red hue in the glass. It is fine, delicate, subtle but still vivid. Tannins are delicate, with rich aromas of dark red berries and morello cherry.
La Belle Angèle was a famous character of the early 20th century. Known for her beauty and joie de vivre, she was the muse of many French impressionist painters. La Belle Angèle wines praise this figure of the «Belle Epoque» by embodying the same values that characterized the woman: charm, elegance, joie de vivre and fine taste. Discover this range of fruit forward, expressive and approachable Vin de France with a new, distinctive, contemporary French presentation.
The grapes come from clay limestone soils. Pinot Noir is an early grape variety, vigorous but less productive. Extremely sensitive to diseases such as mildew. For this Pinot Noir we were looking for dry and sunny exposure.
Pinot Noir is one of the most early grape so it is harvested at the end of August, beginning of September. In order to obtain subtil and delicate wine, the vinifiction processes as follow : cold prefrementation for 5-6 days, alcoholic fermentation at controlled temperatures and finally devating at 15 days.
This Pinot Noir is aged in vats for about 6 to 8 months.
Food Pairing: Its delicate aromas will perfectly match white meats such as veal or even fishes with sauce. Serve at 17°C.
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