2005 Estate Pinot Noir
Tasting Notes
This wine shows lifted perfume of red cherries, earthiness and subtle oak on the nose. The palate is rich and concentrated with fresh red fruits, soft tannins and a crisp acid finish.
Food Suggestions: The wine is enjoyable right now with Peking Duck or a variety of dishes featuring duck.
Harvest Details
Vinification Details
Bottling Details
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Harvest Details
|
| Fruit was harvested in two parts. Firstly, bunches on the western side of the canopy were harvested while bunches on the Eastern side of the canopy which ripened more slowly were picked some days later once they had reached full ripeness. |
| Variety |
100% Pinot Noir |
| Harvest Date |
13 and 19 March 2005 |
| Yield |
1.2 t/a |
| Beaume |
13 March - 13.8; 19 March 13.3 |
| Total Acid |
7.0 g/l (average) |
| pH |
3.36 (average) |
Vinification Details
|
| Fermentation |
All fruit was destemed then fermented as whole berries in four separate parcels. 33% of the must was cold soaked before ferment and 22% was fermented in wood fermenters. All batches received post ferment maceration of between 3 and 12 days. |
| Yeasts |
62% Natural, 38% RC212 |
| Oak Treatment |
Aged in 34% new oak for 15 months |
| New Oak |
Troncais and Alliers |
| Coopers |
Mercurey, Sirugue, Taransaud, Francios Ferrier |
| Filtration |
Nil |
| Winemaker |
|
| Comment |
Given the cooler year no stems were used and post fermentation maceration was reduced. The ripest fruit was fermented in wood and had the longest post ferment maceration to add structure and savouriness to the more elegant and perfumed second harvest fruit. |
Bottling Details
|
| Bottling Date |
5 July 2006 |
| Total Production |
646 Cases |
| Alcohol |
13.4% |
| pH |
3.43 |
| Total Acid |
8.6 g/l |
