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Pinot Noir' Magnum
Alsace, France
A rare treat, we were thrilled to snag six Pinot Noir magnums (we wanted more!) from one of Alsaceâs brightest stars. The Binner estate has been making wine since the 1770s and current winemaker Christianâs dedication to improvement and investment has made these wines more and more collectable and delicious. His new bioclimatic underground cellar, made from local materials and containing no hard edges, creates a perfect home for wines to carefully age. This meticulous work is especially essential when eschewing all additives, including sulphur, as Christian does. He believes natural wines should be good above all else. We thus present this Categorically Goodâąïž old vine Pinot, fermented whole clusters, the seeds and stems adding spice and density, before ageing in large oak foudre for 11 months. Rhubarb, black cherry and red currants meet delicate mushroom, wet leaves and dried thyme for a surprisingly generous floral and lifted palate. Impress literally any party guest and pair with duck pancakes, soba noodle salad or salty cheese.
A rare treat, we were thrilled to snag six Pinot Noir magnums (we wanted more!) from one of Alsaceâs brightest stars. The Binner estate has been making wine since the 1770s and current winemaker Christianâs dedication to improvement and investment has made these wines more and more collectable and delicious. His new bioclimatic underground cellar, made from local materials and containing no hard edges, creates a perfect home for wines to carefully age. This meticulous work is especially essential when eschewing all additives, including sulphur, as Christian does. He believes natural wines should be good above all else. We thus present this Categorically Goodâąïž old vine Pinot, fermented whole clusters, the seeds and stems adding spice and density, before ageing in large oak foudre for 11 months. Rhubarb, black cherry and red currants meet delicate mushroom, wet leaves and dried thyme for a surprisingly generous floral and lifted palate. Impress literally any party guest and pair with duck pancakes, soba noodle salad or salty cheese.
$48.00
Original: $137.15
-65%Pinot Noir' Magnumâ
$137.15
$48.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Alsace, France
A rare treat, we were thrilled to snag six Pinot Noir magnums (we wanted more!) from one of Alsaceâs brightest stars. The Binner estate has been making wine since the 1770s and current winemaker Christianâs dedication to improvement and investment has made these wines more and more collectable and delicious. His new bioclimatic underground cellar, made from local materials and containing no hard edges, creates a perfect home for wines to carefully age. This meticulous work is especially essential when eschewing all additives, including sulphur, as Christian does. He believes natural wines should be good above all else. We thus present this Categorically Goodâąïž old vine Pinot, fermented whole clusters, the seeds and stems adding spice and density, before ageing in large oak foudre for 11 months. Rhubarb, black cherry and red currants meet delicate mushroom, wet leaves and dried thyme for a surprisingly generous floral and lifted palate. Impress literally any party guest and pair with duck pancakes, soba noodle salad or salty cheese.
A rare treat, we were thrilled to snag six Pinot Noir magnums (we wanted more!) from one of Alsaceâs brightest stars. The Binner estate has been making wine since the 1770s and current winemaker Christianâs dedication to improvement and investment has made these wines more and more collectable and delicious. His new bioclimatic underground cellar, made from local materials and containing no hard edges, creates a perfect home for wines to carefully age. This meticulous work is especially essential when eschewing all additives, including sulphur, as Christian does. He believes natural wines should be good above all else. We thus present this Categorically Goodâąïž old vine Pinot, fermented whole clusters, the seeds and stems adding spice and density, before ageing in large oak foudre for 11 months. Rhubarb, black cherry and red currants meet delicate mushroom, wet leaves and dried thyme for a surprisingly generous floral and lifted palate. Impress literally any party guest and pair with duck pancakes, soba noodle salad or salty cheese.
