Pinot Noir

2010 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. Vlevet and slightly chalky tannins create a template for the rich fruit along with a gental use of use of oak forms a wine of elegance, complexity with great longevity potential.

TECHNICAL NOTES

Harvesting Date: March/April 2010

PH: 3.4
TA: 5.7
Alcohol: 14.0%

VINEYARD / VINTAGE

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

WINEMAKING

13 months French oak maturation; 30% x 2010, 40% x 2009, 30% x 2008 100% wild ferment.

100% hand picked and de-stemmed, the fruit was cold soaked and left until natural ferments kicked in. The ferment was hand-plunged until dry. When the caps sink the wine is pressed and racked in to French oak barrels. The wines hibernated until the Spring warmth kicked in and began the malo-lactic fermentation. After maturing in barrel for 13 months, the wine was racked and bottled without any filtration or fining, thus conserving the pedigree of this Pinot Noir. Small deposits may occur due to this quality enhancing process.

CELLARING

Will continue to develop and improve with age until at least 2017

FOOD MATCH

Venison, rare lamb, duck, ostrich, tuna, rich chicken dishes, cheeses.

Please serve at room temperature.

Archive Tasting Notes

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