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Follow on Google News | Hill&Dale Pinotage is served by Seraser Fine Dining RestaurantHill&Dale Pinotage is on the wine list of Seraser Fine Dining Restaurant/ Tuvana Hotel
By: Ozgur Tankut WINEMAKER Guy Webber BACKGROUND Stellenzicht’ Grapes for Hill&Dale are selected exclusively from Stellenbosch vineyards. An extensive vineyard management programme is in place that includes the input from worldrenowned winemaker, viticulturist and researcher, Pascal Chatonnet and also South Africa’s vineyard guru Dr Eben Archer. The name for the range was derived from Stellenzicht’ VINEYARD LOCATION Grapes were sourced mainly from trellised vineyards established in soils of Granitic origin. The vines planted in 1994 and 1982, yielded an average of 7,5 tons per hectare. Pinotage is generally an early-ripening variety, which thrives on full sunlight and slightly higher temperatures. The 2006 vintage was an excellent year with very few problems yielding fleshy, light tannined wines. Viticulturist: THE WINEMAKING The grapes were harvested by hand at between 23° and 24° Balling before being de-stemmed and crushed. Fermentation took place in closed stainless-steel tanks, with selected yeast strains, at between 28° and 30°C. After fermentation the wine was racked and inoculated with pure strains of malolactic culture. The wine was matured in a combination of French, Eastern European and American oak barrels for 16 months. WINEMAKER'S COMMENTS Colour Dark ruby with purple edges. Bouquet Medley of darker berries Taste Medium to full-bodied. Good concentration of raspberry fruitiness and slightly austere on the finish. Soft, ripe tannins add to a very pleasant finish that lingers. Ageing potential The wine will soften up and improve over 3 years and hold well for further 3 – 5. Food Pairing Very versatile, this wine will complement game casseroles, red and white meat, spicy fish dishes and even dark chocolate. Always appreciated as being the pioneer of good-living in the city of Antalya, Tuvana Hotel, invites you to a feast with the unique tastes of world cuisine, which still convey the Ottoman touches and prepared by the our highly trained team led by Gökhan Çatmaz, an accomplished chef who graduated from School of Gastronomy, Yeditepe University, Istanbul. With the capability to deliver 140 covers simultaneously Seraser Restaurant, also offers a unique range of wines and liquors from all around the world. Recline, relax and let the tastes of the world envelop you. Enjoy the new dining experience, which is Seraser. http://www.tuvanahotel.com http://www.seraserrestaurant.com http://seraserrestaurant.blogspot.com http://tuvanahotelantalya.blogspot.com End
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