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Norahs Valley De-Alcoholised Velvet Red

Norahs Valley De-Alcoholised Velvet Red

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Norah’s Valley Velvet Red 2018 is a de-alcoholised wine made from the Pinotage grape in the Nuy Wine of Origin Appellation.  The alcohol is removed from the finished wine by using technology where the wine is put through a spinning cone which sends the wine through different membranes at high revolution, removing the alcohol with no additions and chemical free.

Food suggestions
The Norah’s Valley is an excellent food partner. Serving it lightly chilled will enhance your experience.

Seared Tuna with a good dipping sauce, Carpaccio of Beef and Gammon with a sweet-sour cherry sauce would all make great partners.

From R115.00

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Norah’s Valley Velvet Red 2018 is a de-alcoholised wine made from the Pinotage grape in the Nuy Wine of Origin Appellation.  The alcohol is removed from the finished wine by using technology where the wine is put through a spinning cone which sends the wine through different membranes at high revolution, removing the alcohol with no additions and chemical free.

Wine of Origin – Nuy
Cellarmaster – PJ Conradie
Composition – 100% Pinotage
Maturation – 6 months in second fill French Oak Barrels

In the cellar

The grapes were brought to the cellar and destalked and crushed. A period of 3 days of cold maceration took place before fermentation. Maximum colour, aroma, flavour and soft juicy tannins were extracted by punch downs every three hours for the first three days, then 3 times a day. The fermentation was followed by maturation in French Oak Barrels.

Tasting notes

Elegantly labelled in a Burgundy shaped bottle, closed with a screw cap. In the glass, the wine is a translucent dark cherry red. The aromas are bright fruit, cherry, mulberry and roadside brambles. The palate is delicate, though generous. The oak is there in undertow to support the fruit. Well balanced and harmonious in the waning aftertaste.

Food suggestions

The Norah’s Valley is an excellent food partner. Serving it lightly chilled will enhance your experience. Seared Tuna with a good dipping sauce, Carpaccio of Beef and Gammon with a sweet-sour cherry sauce would all make great partners.

Technical data: ALC -0.27%| RS .29 g/l Dry | TA 4.92 g/l | pH 3.28

Quantity

Single, Case of 6

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