2010 Estate Pinot Noir
Tasting Notes
This wine shows lifted perfume of violets, rhubarb, spice, ripe cherries, and smoky oak nuances on the nose. The palate is medium weight with ripe cherries, rhubarb and minerals, framed by subtle smoky oak and a core of firm but fine tannin and a crisp acid finish.
Food Suggestions: Peking Duck or Mushroom Risotto would be ideal accompaniments.
Harvest Details
Vinification Details
Bottling Details
Buy Now
Harvest Details
|
| Variety |
100% Pinot Noir |
| Clones |
MV6, 777, D2V5, D5V12 |
| Harvest Date |
5 batches picked between 22nd to 26th Feb 2010 |
| Yield |
2 t/a |
| Beaume |
13.3 (average) |
| Total Acid |
6.3 (average) |
| pH |
3.4 (average) |
| Comments |
Growing conditions in the 2010 vintage were generally dry and moderately warm without significant heat extremes. This allowed steady ripening and flavour development with retention of lifted perfume. An early start to the growing season meant harvest was again earlier than usual, starting in late February. |
Vinification Details
|
| Fermentation |
50% destemmed and open fermented in oak cuvees as whole berries with hand plunging twice daily. 20% destemmed and fermented in closed stainless steel tanks with gentle pump over daily. 20% destemmed and open fermented in stainless steel as whole berries with hand plunging twice daily. 10% whole bunch fermented with foot pigeage. All batches on skins for 15days. |
| Yeasts |
80% Natural, 20% RC212 |
| Oak Treatment |
Aged in 20% new oak for 10 months. |
| Oak Format |
Puncheon: 37%, Hogshead: 8%, Barrique: 56% |
| Coopers |
F Freres, Mercurey, Remond, Sirugue |
| Filtration |
Nil |
| Winemaker |
David Bicknell |
Bottling Details
|
| Bottling Date |
25th February 2010 |
| Total Production |
1530 Cases |
| Alcohol |
13.5% |
| pH |
3.56 |
| Total Acid |
6.1 g/l |
