Vineyard: The wines for Tournée du Sud were sourced from a range of carefully selected suppliers across the South of France during repeated visits in the spring and summer, followed by more visits during the harvest. The Pinot Noir was the hardest wine to put together; as there are few reliable sources in the Languedoc. Final blending was done at the Metairie Winery by Beverly Tabbron MW and Steve Daniel in mid December, followed by more tweaking in January resulting in an elegant and very moreish example of Pinot Noir Winemaking: The grapes were fermented in temperature controlled stainless steel tanks to preserve the purity of fruit.
|Country of Origin||-||France|
|Grapes Name||-||Pinot Noir|
|Foods Match||-||Cheese-Creamy Dolcelatte|
|Producer||-||Tournée du Sud|