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Perceval Pinot Noir 2016

Perceval 2016 Pinot Noir

$38.00 Cellar Door

$32.30 Sociètè de Vin Save by joining Sociètè de Vin

A medium bodied Pinot Noir, with rich raspberry and plum flavours and lush middle palate befitting similar growing conditions (temperature, soil, sunlight hours and humidity) to the traditional Pinot Noir growing regions in France.

This wine is well suited to salmon and other fatty fishes, roast chicken and other white meats, lamb roasts casseroles and of course, boeuf bourgignon.

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Tasting Notes

Heritage
Perceval takes its name from the 12th century legend written by Chrétien de Troyes called Le Conte du Graal, in which the young Knight Perceval seeks the Fisher King. On his quest, he comes across a ‘Damsel in Distress’ (Blanchefleur) whose castle (Beaurepaire) is under siege. After meeting Blanchefleur, he falls in love with her, becomes her champion and lifts the siege. The story of Blanchefleur and Perceval was the first medieval romance and first written account of the quest for the Holy Grail. Our family’s Burgundian heritage, a region in which Pinot is the most famous red variety, made it an obvious connection between an old family legend and the red wine variety of our ancestors.

The Wine

This  wine is crafted from a blend of selected parcels of Pinot Noir grapes from three different blocks across our vineyard to produce a classic French-style medium bodied cool climate Pinot Noir.

Malolactic fermentation and final maturation was in a mixture of finely grained, medium toasted new French (Taransaud) Hogsheads (20%) and 2 year old hogsheads (80%) for 12 months before bottling.
Alcohol 13.3%

Tasting Notes

The palate is rich raspberry and plum flavours, with a lush middle palate, soft silky tannins and great structure. Aromas of rhubarb, raspberry and strawberry with hints of earth character and Vanilla from the toasty French oak.

Cellaring

Extended bottle improvement with cellaring potential until at least 2031.

Vin et Gastronomie

This wine is well suited to salmon and other fatty fishes, roast chicken and other white meats, lamb roasts casseroles and of course, boeuf bourgignon.

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