Arrogant Frog Lily Pad Pinot Noir – Red

Arrogant Frog Lily Pad Pinot Noir – Red

Within a couple of years, Arrogant Frog has made itself the mascot of our Estates. The humble winemaker shows that with creativity, know-how and a sense of humour, one can make Southern Franch wines shine around the world and give pure pleasure, at a reasonable price! Arrogant Frog represents our South of France “Art de Vivre”. Château Arrogant Frog is made out of 20 hectares (50 acres) in the Limoux grand cru. The Arrogant Frog cuvées are Château Arrogant Frog, Arrogant Frog reserve, as well as single varietal or blends.

Chateau-Arrogant-Frog-Blanc

 

Grape variety: : 100% Pinot Noir
Pays d’Oc – Indication Géographique Protégée

Vineyard profile
17 year old Vines. The vineyards are managed with total respect to the ecological environment: “Agriculture raisonnée”
Soil type : Clay, Limestone and gravels
Harvest : Mechanical at night in order to avoid premature oxidation
Average yield : 55 hl/ha

Wine characteristics
– Alcohol : 13,4%
– Sugar : 2g/l
– Total Acidity : 3,3 g/l
– pH : 3,65

 

Vinification
Destemming of the grape, skin contact maceration at 10°celsius for 3 days for aromas and colour extraction. Fermentation with selected yeast at 25°C maximum. Skin contact maceration for 5 days and then pressing. Only the first presses are reincorporated into the wine. 50% of the blend is aged in new oak barrel for 7 months. The other 50% are matured stainless steel vats. After taking the wine off the barrels we have aged it for a further 2 months in vats prior to bottling.

Winemaker’s comments
Colour : Bright and lovely light garnet-red colour
Nose : Very elegant with a quintessence of red berries, strawberry, cherry, and soft spices aromas with a hint of vanilla.
Palate : It’s a medium bodied wine, with ripe tannins and acidity which testify his capability to age. It develops very delicate aromas and a long lasting finish.
Food pairing : To be served at 16°Celsius with grilled meat: lamb, veal or pork, game and soft /medium cheese.

Skills

Posted on

31 May 2017

Skills

Posted on

31 May 2017

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