Pinot Noir

2007 Central Otago Pinot Noir

WINEMAKER’S DESCRIPTION

Black flesh fruits are dominant on the nose, with subtle spices, which will form savoury notes as this wine matures. The oxymoron of firm and gentle tannins, form a template for the rich fruit and careful use of oak to develop in to a wine of elegance with attitude.

TECHNICAL NOTES

Harvesting Date: March / April 2007
PH: 3.6
TA: 6.1
Alcohol: 14.0%

VINEYARD / VINTAGE

From the Cromwell basin, West and South of Lake Dunstan, Bendigo.

WINEMAKING

11 months French oak maturation; 35% new, 25% one year, 30% two year old 100% wild ferment, 5% whole cluster ferment

100% hand picked and de-stemmed, the fruit was cold soaked and left until natural ferments began. They were hand-plunged to mix the grape cap with the fermenting juice until the wine was dry and the cap had sunk. The wine was pressed off the skins and placed in oak until bottling in April 2008. During that maturation, malolactic fermentation proceeded during Spring to soften the acids and harmonise the palate. The wine was coarse filtered before bottling.

CELLARING

The wine was released at the end of 2009 after initial cellaring, and will continue to develop and increase complexity until at least 2015.

FOOD MATCH

Venison, rare lamb, black berry savory dishes, tuna, swordfish, cheeses and duck.

Please serve at room temperature.

Archive Tasting Notes

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