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Michel Rolland Mariflor Pinot Noir Argentina - Michel Rolland Mariflor Pinot Noir 2023 (750ml)
Price: $49.99
Sale Price: $39.99
| Producer | Michel Rolland Mariflor Pinot Noir Argentina |
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| Vintage | 2023 |
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| Sku | 33363 |
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| Size | 750ml |
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Michel Rolland Mariflor Pinot Noir 2023
Fairly deep crimson color. The nose is intense with aromas of ripe red fruit accompanied by retronasal floral notes. Charming and mouth-filling with a beautiful structure and fine tannins on the finish.
Nose: The aromatics are intense and expressive, presenting prominent notes of ripe red fruit, such as cherry (both fresh and macerated) and raspberry. Subtle floral notes often emerge, particularly violet or rose. Deeper examination reveal hints of baking spices (cinnamon, clove), a touch of vanilla or mocha from oak aging, and a earthiness or "potting soil" character.
Palate: Medium-bodied to fairly full-bodied for a Pinot Noir, charming and mouthfilling. The ripe red fruit flavors of cherry, raspberry, and plum are vibrant and juicy. It possesses a notable structure with fine, powdery tannins that provide a gentle grip on the finish, rather than being overly assertive.
The acidity is medium, offering a refreshing lift that balances the ripe fruit. Despite the ripeness, it generally maintains an elegant and refined character, often with a "beautiful balance between alcohol and acidity."
Finish: The finish is clean, persistent, and well-defined, with the ripe red fruit, subtle spice, and fine tannins lingering. It leaves an impression of refined fruit and a touch of complexity, inviting another sip.
Pairing
Roasted Chicken or Turkey: Especially with herb-infused stuffings or pan drippings.
Duck (Roasted or Pan-Seared): The wine's fruit and acidity cut through the richness of duck, and its earthy notes harmonize with it.
Mushroom Risotto: The wine's elegance and fruit complement the creamy, earthy risotto.
Sautéed Mushrooms: As a side for lighter meats.
Pork Tenderloin: Roasted or pan-seared, especially with fruit compotes (cherry, plum) or a mushroom sauce.
Salmon: The wine's red fruit and acidity pair well with the richness and distinct flavor of salmon.
Michel Rolland
Born into a viticultural family in Libourne, Michel Rolland grew up in the family’s estate Château Le Bon Pasteur in Pomerol. He enrolled at the School of Viticulture and Oenology at La Tour Blanche and the Faculty of Oenology at the University of Bordeaux, where he met Dany.
They will be both graduated in 1970. In 1973, Dany & Michel enter into a partnership with Mr. & Mrs Chevrier, at the oenological laboratory in Libourne, whom they buy back all the shares of the Jean Chevrier laboratory.
Michel then decides to pursue his dream of developing different wines, of gaining better understanding of the vineyard, soil and people. His life then takes on a new perspective; he becomes a field oenologist rather than a laboratory one. Success is often due to good fortune.
Michel worked a lot, with the enthusiasm and the curiosity he is known for, but he had the opportunity to be there in the 80s, in this period when people began to understand that the quality could boost the wines sales and that it was not limited to “fair marketable” wines revealed by the chemical analysis, but that the wine was made also and above all in the vineyard.
In 1979, after his father’s death, the couple takes charge of the management of the family estates, Château Le Bon Pasteur in Pomerol, Château Rolland-Maillet in St-Émilion and Château Bertineau St-Vincent in Lalande de Pomerol.
His strength was this certainty that it was inevitably necessary to collect ripe grapes because in Bordeaux at least, every great year was rather early, and with small production, when the nature and the climate were generous. It seems to be obvious today, but 40 years ago it was not obvious! There was a real and basic job to do, on techniques and mentalities to reach this goal, walking vineyards, to observe a lot, to convince owners to obtain good grapes, in good maturity. The work in the vineyard was as much important as the work in the cellar, but in those days everything needed to be evolved. Cellars were sometimes unhealthy, the grape was mistreated by many transfers and a stressful mechanization were used as much in the cellar as in the vineyard. Michel introduced some practices which did not exist, as crop thinning and thinning-out of leaves, more respect for the grape, more selection, tailor-made harvest: major element to increase the quality and allow better blends, make second wines to keep the best image to the first one. He was convinced and wanted to make things happen…
Successful gamble, the demand growth became exponential. There was a real quality research in France and in the United States, which extended in South America, in Italy and in Spain, in Chile, in India. That’s how and on those bases he built his career. He began with some countries and consults now in numerous countries. Be almost everywhere, to see everything and understand everything. A curiosity which has fed its enthusiasm and which still continues at 74 years old.
