Produce a refined, lighter‑bodied Pinot Noir with bright red cherry and raspberry, touches of cranberry, gentle spice and subtle oak. Supple tannins and fresh acidity make this a versatile, food‑friendly red that rewards short‑ to medium‑term ageing.
Key features
- Makes 23L (approx. 30 x 750ml bottles)
- Style: Pinot Noir – elegant, dry, lightly oaked
- Tasting notes: cherry, raspberry, cranberry, subtle vanilla/spice; soft tannins
- Difficulty: beginner‑friendly; benefits from bottle ageing
- Typical timeframe: ready in about 4–6 weeks
- Typical ABV: around 12–13% (process dependent)
- No additional sugar required; formulated from quality grape juice concentrate
- Includes: grape juice concentrate, wine yeast, stabilisers, finings, oak (where applicable), and full instructions
- Best served at 14–16°C; pairs with roast chicken, pork, salmon, mushroom dishes, soft to semi‑hard cheeses
What you’ll need (not included)
- Fermenter (25L), airlock, hydrometer, thermometer
- Syphon, sanitiser, corks, corker, bottles (or alternative closures)
- Optional: degassing tool, filter, extra oak for customisation
How it works (quick steps)
- Sanitise all equipment.
- Add concentrate and water to 23L; pitch yeast.
- Ferment dry; confirm stable gravity.
- Stabilise and clear; adjust oak to taste.
- Bottle; flavours round out after 3–9 months.
Why choose Beaverdale Dependable kits that deliver varietally true reds with smooth, balanced profiles and consistent results for home winemakers.
FAQs
- Do I need to add sugar? No—this kit is designed to ferment to strength without extra sugar.
- How many bottles does it make? Up to 30 standard 750ml bottles (23L).
- Is it vegan? Some finings may not be vegan; check the latest kit contents.
- How long should I age it? Drinkable young, but improves notably after 3–9 months; further complexity up to 12 months.