'The Abyss' 2008 Pinot Noir
The Abyss block is named for its remarkable geography. Sitting at 200 metres altitude the vines run down a gentle 14% northeast facing slope that finishes abruptly in a steep drop to the Omaka River. The 50m cliff face distinctly shows the clay/Loess soil profile that has such a profound effect on the wines grown here. This part of the vineyard not only has the best exposure to the sun it also benefits from 17% clay subsoil. This exceptional terroir has our oldest vines with very deep roots producing deep character full wines. The Abyss is 2.2 ha, this wine is selected from the 4 best barrels of this vineyard in 2008.
The Abyss winemaking is very similar to all Churton pinot making. Hand picked grapes are transported in small 12kg bins to the winery. This prevents any crushing of fruit. The bunches are de-stemmed only to retain maximum whole berries. We go to great lengths to sort both the bunches and then the de-stemmed fruit to ensure only clean fruit with no fragments of stem enter the tank. A cool soak of 10 days is followed by a fast warm indigenous yeast ferment of five days. Then the crucial part is a long warm post ferment maceration in 2008 The ABYSS this was for 17 days. The free run wine was then filled to barrels 50% new and balance older fine grained French Oak barrels. A natural malo-lactic fermentation takes place in spring. The best four barrels were selected racked once prior to vintage blended and then returned to barrel. After 15 months barrel ageing the wine was bottled without filtration.
Downloadable Tasting Notes
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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
|Residual grape sugar|
Complex and deep, this wine exhibits aromatic Musk Rose with a strong fruit core of dark cherries and plums, layered with elements of spice, savouriness and classic Churton earthiness. It has a long and structured finish with fine savoury tannins that will ensure that it develops well in bottle..