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PIROM KHAOYAI RESERVE
Tempranillo 2005
| GRAPE VARIETIES |
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100% Tempranillo |
| ALCOHOL CONTENT |
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14 % |
| PRODUCTION |
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12,000 bottles |
HARVEST
Conditions in 2005 were ideal for the cultivation and development of grapes. Perfect weather promoted the healthy growth of vines and allowed grapes to fully ripen.
VINIFICATION
Maceration with skins lasts 14 days at a temperature of 20 degree C. followed by fermentation for 30 days. The wine is partly aged in French oak vats for 12 months and then bottled.
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TASTING NOTES
This deep, garnet-red wine has an intense nose with touches of red berries. It has an elegant taste, with sensuous notes of vanilla, cedar and soft spices. It has great aging potential but is ready to drink now.
Pirom Khao Yai Reserve Tempranillo 2005 is a perfect match with lamb, pork and other meats.
Serve between 15 and 18 degree C.
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PIROM KHAOYAI RESERVE
Chenin Blanc 2005
| GRAPE VARIETIES |
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100% Chenin Blanc |
| ALCOHOL CONTENT |
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12.5% |
| PRODUCTION |
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6,000 bottles |
HARVEST
Conditions in 2005 were ideal for grape development and resulted in a bountiful harvest. Perfect weather allowed this crop of grapes to fully ripen with a good combination of sweetness and acidity.
VINIFICATION
Fermentation at low temperature of 12 degree Celsius to preserve the fruitiness of the Chenin Blanc followed by 12 months aging to add more complexity to the wine.
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TASTING NOTES
This straw-colored wine has delicate floral and tropical fruit aromas. It is a seductive and complex wine, with a host of fruit flavors including melon, guava and pineapple.
It is well balanced and has a crisp acidity that makes it ideal for seafood, poultry, and salads.
Serve chilled between 10 and 12 degree C.
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PIROM KHAOYAI RESERVE
Tempranillo 2004
| GRAPE VARIETIES |
|
100% Tempranillo |
| ALCOHOL CONTENT |
|
14% |
| PRODUCTION |
|
12,000 bottles |
HARVEST
There was a long dry and cool spell in 2004, particularly during the harvest season. Conditions were perfect for the development of the grapes. Perfect weather allowed this crop of grapes to fully ripen.
VINIFICATION
Maceration with skins lasts 14 days at a temperature of 20 degree C. followed by fermentation for 30 days. The wine is partly aged in French oak vats for 12 months and then bottled.
|
TASTING NOTES
This deep, garnet-red wine has an intense nose with touches of spice. It has an elegant taste, with sensuous notes of vanilla, cedar and soft spices. It has great aging potential but is ready to drink now.
Pirom Khao Yai Reserve Tempranillo 2004 is a perfect match with lamb, pork and other meats.
Serve between 15 and 18 degree C.
 |
PIROM KHAOYAI RESERVE
Chenin Blanc 2004
| GRAPE VARIETIES |
|
100% Chenin Blanc |
| ALCOHOL CONTENT |
|
12.5% |
| PRODUCTION |
|
6,000 bottles |
HARVEST
A long dry and cool spell prevailed in 2004, particularly during the harvest season. Conditions were perfect for the cultivation and development of grapes. Perfect weather allowed this crop of grapes to fully ripen with a good combination of sweetness and acidity.
VINIFICATION
Fermentation at low temperature of 12 degree Celsius to preserve the fruitiness of the Chenin Blanc followed by 12 months aging to add more complexity to the wine.
|
TASTING NOTES
This straw-colored wine has delicate floral and tropical fruit aromas. It is a seductive and complex wine, with a host of fruit flavors including apple, melon, guava and pineapple.
It is well balanced and has a crisp acidity that makes it ideal for seafood, poultry, and salads.
Serve chilled between 10 and 12 degree C.
PB KHAOYAI RESERVE
SAWASDEE KHAO YAI
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