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PB KHAOYAI RESERVE
Shiraz 2001
| GRAPE VARIETY |
|
100% Shiraz |
| ALCOHOL CONTENT |
|
13.5% |
| PRODUCTION |
|
80,000 bottles |
HARVEST
2001 was a very dry year; excellent for the cultivation of grapes. Less in quantity, but very good quality.
VINIFICATION
Maceration with skins lasts 10 days at a temperature of 20 degree, followed by fermentation for 30 days. The wine is aged in stainless steel and oak vats for 24 months and partly aged in oak barrels and then in bottles for 3 months before selling. |
TASTING NOTES
Rich and ripe, this deep ruby-red wine has a spicy nose with a touch of vanilla. It is a full-bodied wine, with prune and plum flavors and a hint of oak that is balanced with well-rounded acidity. This wine has impressive depth and a long finish with a slightly spicy aftertaste.
PB Khao Yai Reserve Shiraz 2001 is a perfect match for grilled meats and spicy foods.
Serve between 15 and 18 degree Celsius.
 |
PB KHAOYAI RESERVE
Shiraz 2002
| GRAPE VARIETY |
|
100% Shiraz |
| ALCOHOL CONTENT |
|
13.5% |
| PRODUCTION |
|
80,000 bottles |
HARVEST
2002 was a very dry year; excellent for the cultivation of grapes. Less in quantity, but very good quality.
VINIFICATION
Maceration with skins lasts 10 days at a temperature of 20 degree, followed by fermentation for 30 days. The wine is aged in stainless steel and oak vats for 24 months and partly aged in oak barrels and then in bottles for 3 months before selling. |
TASTING NOTES
Rich and ripe, this deep ruby-red wine has a spicy nose with a touch of vanilla. It is a full-bodied wine, with prune and plum flavors and a hint of oak that is balanced with well-rounded acidity. This wine has impressive depth and a long finish with a slightly spicy aftertaste.
PB Khao Yai Reserve Shiraz 2002 is a perfect match for grilled meats and spicy foods.
Serve between 15 and 18 degree Celsius.
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PB KHAOYAI RESERVE
Chenin Blanc 2004
| GRAPE VARIETY |
|
90% Chenin Blanc / 10% Columbard |
| ALCOHOL CONTENT |
|
12.5% |
| PRODUCTION |
|
40,000 bottles |
HARVEST
The 2004 harvest turned into a good vintage owing to a long dry and cool period. Grapes grew without any problems or diseases.
VINIFICATION
Fermentation at 12 degree Celsius for 2 months, followed by aging for 18 months. |
TASTING NOTES
Refreshing and inviting, this expressive wine is straw-yellow in color. It has a bouquet of tropical fruit, and suggests the taste of pineapple, citrus fruit, honey and smoke. It has a long finish, with plenty of acidity.
PB Khao Yai Reserve Chenin Blanc 2004 is ideal for seafood, poultry and spicy Thai salads.
Serve chilled, between 10 and 12 degree Celsius.
PIROM KHAOYAI RESERVE
SAWASDEE KHAO YAI
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