Marlborough Pinot Noir 2007

Vineyard

A dry warm winter led to a very early warm spring. This lead to bud burst occurring around the second week of September. Spring was then relatively cold with a number of cold wet fronts coming through and three occasions when frosts were a problem. Largely the vineyard is frost free as we are on top of a ridge and cold air drains away naturally. In 2007 we did have some frost damage in a low lying part of the vineyard. This cold spring led to an extended cold wet flowering which reduced fruit set massively. The result was very low yields.

The weather finally warmed up in mid January and from then through to harvest we had excellent ripening conditions with only two rain events. Harvest was a dream run with perfect warm dry days and cool nights. Fruit was all hand picked in excellent condition at very low yields 1-2 T/acre (18- 30 hl/ha) between 16th and 26th of March.

 

Downloadable Tasting Notes

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Winemaking

The fruit was all hand picked and due to the variability of fruit set was then also hand sorted in the vineyard on triage tables. It was again hand sorted in the winery to ensure only the best ripe fruit was kept, anything that showed any signs of being under ripe was rejected. The resulting musts had excellent balance of sugar and acid with very good tannin maturity at 24.2-25.5 Brix.

The whole bunches were de-stemmed and fed by gravity 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 warm 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

 

Wine Analysis

Alcohol 13.2%
Titratable Acidity 6.1g/l
Residual grape sugar
pH 3.60

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. Enjoy with pan fried duck breast on sage infused risotto.

 

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