|Dry, Red, Medium Bodied, Red Fruits, Spice, Oak Aged, Complex, Food Friendly, Ageing Potential
|Vegetarian, Vegan, Sustainable
Experience Montgras Handcrafted 3 Rare Pinot Noir for its light violet colour, red and blue fruits like blueberries and raspberries, and subtle earthy and spicy undertones. It has pleasant tannins and a long, fresh, and penetrating finish, making it an ideal pairing for fish, duck, mushrooms, and soft-style immature cheeses. An exquisite combination of complexity and flavour, this wine is a must-try.
Due to its freshness and complexity, this Pinot noir is ideal for drinking today, but could be kept for 10 more years during which time its complexity will increase.
Decanter Magazine: 89Pts
Drinking Window: 2023 - 2028
"Ripe juicy fruit combined with savoury aromas. Medium bodied with an enjoyable fresh finish."
Anne Krebiehl MW, Justin Knock MW, Dirceu Vianna Junior MW
About the Producer
Montgras is winery specialising in innovating and surprising, with a focus on sustainability, in a bold, dedicated, detailed, different and passionate way.
Producing wines in a sustainable way has always been a priority for MontGras. They care about the use of good practices in their vineyards, on their production lines and in their relationships with their workers and the community, as well as caring for the environment.
Vineyard and Winery
The season was quite extreme, especially in Leyda. It had a cold spring, which affected fruit set. Ripening was slow at first but accompanied by sunnier-than-usual days later on, which helped even out the blocks close to harvest. The cold nights allowed for concentration and preservation of acidity and aromasin the fruit. It was a very healthy and clean harvest,with low yields due to water scarcity. All of this allows Leyda's Pinot Noir to be expressive, with notes of fresh red fruit and hints of herbs that complement the wine.
Following a cluster selection in the winery,100% of the clusters were destemmed
but not crushed.The grapes began carbonic maceration and were then crushed and
fermented in small open vats with manual punchdowns. Once the fermentation
was complete, the wine was immediately racked off its skins for ageing.
The wine was aged for 13 months in 2,000 litre French oak foudres and 228 litre
barrels. 3,400 of 750ml bottles produced.
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