Marlborough Pinot Noir 2006

Vineyard

normal winter with relatively good rainfall led to a very early warm spring. Early bud burst occurred in very early September which led to some concerns about possible frost damage. Spring however continued as a warm dry period with slightly lower than normal rainfall. This allowed for a very early flowering in November and good fruit set. In the Waihopai Valley our best blocks, Abyss and Bowl both had good crops of well formed bunches. Our young vines also did very well with an average of one bunch per shoot.

The balance of the growing season was warm and dry. This allowed for us to keep bunch sizes down and to give a good level of stress in the vineyard prior to veraison. Vineyard water stress in this period results in both small bunches and very good tannin maturity. The season continued with a very warm dry summer. Veraison started in the last week of January. We then carried out a green harvest to ensure that all the grapes were ripening at the same time. We had excellent ripening conditions towards harvest and picked very early with ideal yield of (39hl/ha) very fine evenly ripe fruit…Perfect pinot pine cone shaped bunches!

Grapes were hand picked, completely disease free from 11th March and 17th March.

 

 

Downloadable Tasting Notes

Pinot Noir 2006 Fact Sheet (pdf)

 

Winemaking

The fruit was picked with an excellent balance of sugar and acid and very good tannin maturity at 24.2-24.7 Brix. The whole bunches were de-stemmed to open fermenters. Each vineyard parcel of grapes is kept separate. The wines were cool soaked for 7- 10 days prior to fermentation. Alcoholic fermentation was with natural indigenous yeast and was very rapid and warm. Following fermentation the wine was macerated on skins for up to three weeks with careful assessment of tannin and fruit development. The wine was pressed off, free run and pressings kept separate then settled for 48 hours before being filled to French Oak barrels. 25% new. The wine was aged in barrel for 12 months where it underwent a natural malo-lactic ferment in spring. The wine was racked once and fined with a light egg white fining to help clarify, prior to bottling

 

label_pn_06 Wine Analysis

Alcohol 13.3 %
Titratable Acidity 5.8 g/l
Residual grape sugar
(bone dry)
pH 3.5

Tasting Notes

A complex, silky wine that shows intense dry musky rose like perfume combined with black cherry fruit, earth and spice. The wine is full flavoured with nice fatness in the mid palate and fine grained tannins with a long finish of earthy savouryness.

 

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