Pinot noir SPECIAL
A dry wine from the highest vineyard in Sedlec. Intense cherry and tobacco aromas lead to a long, warming finish. 14% alcohol.
| Category: | Red |
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A story of pure concentration from the highest vineyard in Sedlec. This dark, uncompromisingly dry gem with 14% ABV will mesmerize you with its intense aromas of cherries and tobacco, and an endlessly long, warming finish.
VARIETY
Pinot noir
HARVEST
The story of a wine that almost never came to be. It all starts in a vineyard set upon the highest point of the wine-growing village of Sedlec u Mikulova—a gorgeous, sun-drenched plot where the deep blue Pinot Noir grapes gleamed for all to see. Unfortunately, they weren’t just eye candy for us, but for starlings too, which managed to strip away 70% of the entire harvest in just a few days. A stroke of tremendous luck in disguise followed with the remaining grapes: due to these extreme conditions, they began to dry out, concentrating every flavor and element inside. The result was a must with a sugar content of 28 °NM and enormous future potential.
VINIFICATION AND AGEING
Alcoholic fermentation took place on the skins, and the wine was pressed immediately after completion. The initial 16.5% ABV was slightly reduced through a subtle blend with Merlot, which also introduced rich red fruit notes. Following a very gradual malolactic fermentation, a wine was born with a powerful body, an intense flavor profile, high tannins, and incredible aging potential. The wine then aged for 25 months in wooden barrels, followed by 6 months in a stainless steel tank.
ANALYSIS
Alcohol: 14.0%, acidity: 5.1 g/l, residual sugar: 0.3 g/l
TASTE AND PROFILE
Get ready for an absolute sensory explosion! The aromas of overripe cherries, rosehips, and tobacco leaf will instantly captivate you. Your palate will then be washed over by a powerful wave of full-bodied dark chocolate-covered sour cherries and cranberries, culminating in an endlessly long, extractive, and seductively smoky finish. This wine is pure passion in every drop.
SOMMELIER’S RECOMMENDATION
Serve chilled at 16–18°C. We strongly recommend decanting this wine prior to serving to unlock its full aging potential. It pairs brilliantly with roasted duck, venison loin with cranberry sauce, aged beef steaks, or premium dark chocolate.
Discussion
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ENOVIN winery was founded in 2022 by two young, long-time friends who met at the winemaking high school in Valtice. They further deepened their winemaking knowledge at Mendel University, gaining master's degrees and continuing with doctoral studies.
Both have been making wine for about 10 years, but coming from winemaking families, they have been involved since an early age.
"The name of our winery originated quite simply. ENO from oenology, the science of winemaking. VIN from vineyard. Grape origin and quality are prerequisites for high-quality wine. Only by merging these two fields can we produce wine that goes beyond the ordinary. We must manage the vineyard to get excellent raw material. Only then can we become mere shepherds of the wine and care for it rather than artificially altering its character."
They focus mainly on producing white wines, with a smaller share of red wines typical of the region. Their philosophy is based on knowledge from the past, expanded with modern expertise. Above all, they rely on careful work with grapes, because they believe quality is born in the vineyard. They farm some of the most prestigious vineyard sites in the Mikulov subregion around the villages of Perná and Novosedly. They emphasize varietal expression and preserving terroir. For this reason, they use their own starter cultures for each wine. The method uses native yeasts from individual vineyards. One week before harvest, a smaller amount of grapes is collected from the given vineyard and site. The grapes are crushed by hand and the pressed must begins spontaneous fermentation. Once it reaches 5-9% alcohol by volume, the fermenting must is added to the full batch, allowing the entire volume to ferment safely and quickly. Why exactly 5-9%?
"In the fermenting must, we only need noble yeast, but initially, there are many wild yeasts that can cause faults. Their viability is inhibited above 4% alcohol, leaving only noble yeasts. Furthermore, cold maceration at 6-8 °C using dry ice preserves the terroir. It lasts 24-48 hours to extract color, aromatics and nutrients. Another crucial intervention is the very careful and sensitive dosing of sulfur dioxide during production on lees."
The wines are divided into two lines, ROBUST and AROMATICO
ROBUST - Very full-bodied wines made exclusively in 225 l French oak barrels, where they also ferment. Kept on coarse lees without added sulfur. Aged in barrels for 6-14 months, then racked into stainless steel tanks and sulfited for the first time before bottling. The result is complex varietal wines supported by robust barrel notes.
AROMATICO - Softer, but still fuller-style wines made in stainless steel tanks. Aged for at least 6 months on fine lees. The result is a fresh, aromatic wine with excellent cellaring potential.