Tasting Notes
Let me tell you a little bit about my 2004 Lulu B. Pinot Noir. It has a lovely, red brick color and quite a powerful bouquet with notes of cherry and a hint of truffle. Delicious! It is elegant and charming (like me!) with silky tannins that lead to cherry pit and ripe raspberry flavors with a long finish.

Try It With
I recommend that you serve my 2004 Lulu B. Pinot Noir at 60 to 66°F with grilled meat (burgers!) or fish, pizza, brie cheese or just while relaxing with a ham and cheese sandwich. Although it's good to drink now, it can be aged for 3 to 5 years as well.

Where It Comes From
After a lot of research and careful consideration, I selected the grapes for my 2004 Lulu B. Pinot Noir from vineyards near Limoux – right near my Chardonnay vineyards as Pinot and Chardonnay often like the same terroir! – in the foothills of the Pyrenees, not far from the Mediterranean.

How I Made It
Sacrebleu! This is difficult to explain without getting too technical, but I'll try. Vinification took place in stainless steel vats and small wooden barrels. After a five-day cold maceration, the alcoholic fermentation was followed by daily cap-punching. The length of the maceration was determined by my regular tasting of the grape must. 30% of the blend was aged in oak. I think I explained that quite clearly, oui?

Picture Library
Just point and click on the icons below to download high-resolution images of my charming wine bottles or my lovely labels!

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