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Forrest Estate Pinot Noir 2020

Forrest Estate Pinot Noir 2020

HK$206
HK$206
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Supple, Earthy, and Elegantly Fruity

If you enjoy elegant, fruit-forward Pinot Noir with a touch of savory complexity, this cool-climate expression from Marlborough is a beautiful choice. Leaving behind careers in medicine, Doctors John and Brigid Forrest established their estate in 1989. Their old-vine Pinot Noir delivers an inviting palate of ripe red summer fruits and sweet dried cranberries, perfectly balanced by subtle French oak and an earthy forest floor finish.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied ●●●●●
Sweetness Dry ●●●●●
Acidity Fresh & Balanced ●●●●●
Fruit Raspberry, Cherry & Plum ●●●●●
Oak Subtle to Moderate ●●●●●

Highlights

  • Produced from the Forrest family's Southern Valleys vineyard, a special site planted over 25 years ago on older soils composed of crushed river stones and clay.
  • The wine was fermented in small batches with hand plunging and post-fermentation skin contact to build exceptional texture and depth.
  • Gently pressed and aged for 10 months in a carefully selected blend of 20% new and 80% old French oak barriques, adding elegant spice without masking the vibrant Marlborough fruit.

Tasting Notes

  • Appearance: Deep ruby-red with a youthful purple hue.
  • Nose: Enticing aromas of raspberry, strawberry, and black Dawson cherry interweaved with hints of violets, vanilla, and cinnamon spice.
  • Palate: Medium-bodied and velvety, showcasing a core of ripe red summer fruits, dark fruit cake, and plum. It reveals fine-grained tannins and savory "forest floor" and mushroom notes on a long, rich finish.

Serving Suggestion

  • Temperature: Serve slightly cool at 14–16°C.
  • Decanting: Highly approachable now, but can be cellared for 5+ years. A brief decant will help the savory, earthy aromas fully open up.
  • Western Pairing: Exceptional with lamb, rich meat stews, or John Forrest's personal favorite, quail risotto.
  • Asian & Cantonese Pairing: The bright red fruit and earthy undertones are magnificent with classic roasted meats. It pairs flawlessly with 蜜汁叉燒 (Honey Glazed Char Siu), 脆皮燒鵝 (Crispy Roast Goose), or 豉油皇乳鴿 (Premium Soy Sauce Pigeon).

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