CÔTE DU DANUBE
PROTECTED GEOGRAPHICAL INDICATION DANUBEPLA
PINOT NOIR 2019
DRY RED WINE
be ruby color with a touch of violet nuances. Intensive and long lasting aromas dils
* surcherry and cherry), red forest fruits, smoke, dark chocolale and vanil
it daings: végelarian dishes, fat fish, turkey, Italian dishes and cheese.
NE -Friendly. Sustainable Farming.
Se g temperature: 15-17° C
*1 AED.ID BOTTLED BY: BURGOZONE Lid., SOFIA, BULGARIA
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At 13$, this was delightful, expressive varietally correct take on PN…think Oregon meets Lower Rhône — 19 days ago
Very good blend 👍🏻 webt well with meat (belen tava!) — 3 months ago
Refined #pinotnoir from #danubeplain Bulgaria - tart cherry, sous bois and faint rose petals on nose; medium bodied, soft cherry notes and tantalizing acidity. Great QPR for ~$10 at Costco. — a day ago
Very nice. — a month ago
Super impressive Pinot that’s blown my mind in affordability — 3 months ago
Night 4 of 12 days of Cabernet brings a Bulgarian Cabernet. Wow - really nice. Enjoyed this one better than night 3 from France. More interesting, more complex. — 4 months ago
Very unusual rosé that smells and tastes like a light red. Lots of depth with soft floral notes. — 19 days ago
Nice blend with solid fruit but not too jammy — a month ago
Enjoyable and quite different from California cab. Somewhat dry and tight but does open up. A nice change from a country we don’t see too many wines from. — 2 months ago
Michelle M
Here’s a fun one to try, the native Katsuda grape from Bulgaria. Not a lot of oranges out there so I’m always up for trying one when I come across them. Fascinating bouquet of tangerine pith and grapefruit rind, honeysuckle and orange blossom, walnuts, turpentine, and cold steel. On the palate fresh orange and pineapple slices, ripe peaches and grapes, with notes of bitter greens, ginger, and well integrated woodiness, and a pungent heat of white and cayenne pepper on the finish. Fresh juicy mouthfeel with a fairly short finish (which is great as I’ve been in a mood for light summer sippers lately) except for the spice heat which lingers a good while. Would probably go fantastic with salads or light starches like pilaf or farro. — a month ago