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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: fairly light. Like most red wines from ; 13.5% alcohol.
Tannin: medium. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. from the fairly cool climate of North Coast.
Aromas: earthy notes, flowers and red fruit, typical of
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Log inThe pinot noir grapes for the Littorai Pinot Noir Les Larmes Anderson Valley are picked by hand at night with a very strict selection. In the vinification cellar they are destemmed and crushed, leaving a small part of the bunches intact. This whole of grapes and bunches is subjected to a temperature controlled (28°C) alcoholic fermentation with wild (grape's own) yeasts in stainless steel tanks for more than two weeks. This is followed by pressing and the young wine is transferred to French oak barriques for malolactic fermentation and maturation. After about 14 months, the wine is assembled and bottled without fining or filtering. This entire process follows organic rules and regulations, but is not certified. Anderson Valley in Mendocino County is only fifteen miles long, but allow yourself plenty of time to explore this incredibly complex and geologically diverse region. It's worth the trip for the valley's scenic beauty and quaint towns, Boonville and Philo, but there are also about 20 local wineries to visit. As a wine destination, the Anderson Valley is relatively young. The climate has long been considered too cool for vitis vinifera. Read more under the link: Appellation
The Pinot Noir grapes are picked by hand at night with a very strict selection. In the vinification cellar, half of the bunches are destemmed and crushed and the other half is left intact. The grapes and bunches are separately allowed to undergo temperature-controlled (28°C) for more than two weeks for alcoholic fermentation with wild (grape's own) yeasts in stainless steel tanks. After this, only the run-off of young wine (the juice of the unpressed grape mass) is used, which is transferred to French oak barriques (25% new), for malolactic fermentation and maturation. After about 16 months, the wine is assembled and bottled without fining or filtering. This entire process follows organic rules and regulations, but is not certified. The Pinot Noir Savoy Vineyard is made from grapes that come from the Savoy vineyard. The Savoy Pinot Noir is bright ruby red in color. In the nose aromas of cherries, pomegranate, orange peel, violets, undergrowth, tobacco and a hint of black pepper. The palate shows notes of small red-black fruit, spices and candied cherries, which are accompanied by a beautiful aftertaste with refined tannins and subtle acids.
GOOD FACT: The wine is stored in our conditioned Wine Warehouse and if you come to pick up the wine you will also receive a nice discount. We are almost next to the Rijksweg with plenty of parking space. Click here for address
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93
$65
Littorai
Pinot Noir Anderson Valley Les Larmes 2020
A bright, fresh, racy version, showing pomegranate and blood orange fruit laced with a mouthwatering mineral edge, with light savory and sanguine hints adding range on the finish. Might be on the skinny side for some, but this is balanced and persistent. There's no rush either. Best from 2023 through 2030. 1,367 cases made.
James Molesworth
Senior Editor and Special Projects Director, New York
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After his adventures in Burgundy, owner Ted Lemon decided to go back to the United States and, in his own words, "wander around" looking for a suitable location for chardonnay and pinot noir. In 1993 he decided to go for it. Without the resources to immediately purchase a vineyard, this 'American dream' took a different turn. Not vineyards, but grapes - he bought them from several wineries in Anderson Valley and Sonoma Coast and made the wines at Robert Pecota in Calistoga in the north Napa Valley. Now, more than twenty years later, Ted and Heidi own about 7 hectares of vineyards and have long-term contracts with farmers for an additional 11 hectares of vines. Ted has been working on biodynamics since the early 2000s. The Littorai vineyards are not certified, but they work according to this philosophy. Littorai's wines are among the best in California. Ted Lemon makes pinot noir and chardonnay from single vineyards. Elegance, juiciness and concentration are key words in his cuvées. Wines with exceptional aging potential.
Fris en elegant met helder robijnrood fruit van kers en granaatappel, bloemige viooltjesnoten en een frisse sinaasappelschilachtige toets, aangevuld met onderliggende kruidigheid, fijn gesponnen tannines en subtiele zuren. Deze combinatie van fruit en verfijnde tannines maakt de wijn ideaal bij gevogelte, varkensvlees, wild en kaas omdat hij zowel de sappigheid en kruiding van vleesgerechten aanvoelt als de frisse tegenhanger biedt voor vette of hartige kazen. Bereidingen met een lichte karamellisatie of een fruitig-zuur element werken bijzonder goed, bijvoorbeeld geroosterde kip of eend met sinaasappel, varkenshaas met kruidenkorst en gekonfijte appel, langzaam geroosterd wild met een bessensaus of iets meer gerijpte kazen zoals comté of tallegio.
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