TASTING NOTES

2006 CENTRAL OTAGO PINOT NOIR  

Winemaker's Description

Black flesh fruits are dominant on the nose, with subtle spices, which will form savoury notes as this wine matures. The oxymoron of firm and gentle tannins, form a template for the rich fruit and careful use of oak to develop in to a wine of elegance with attitude.

Technical Notes

Vineyard / Vintage

From the Cromwell basin, West and South of Lake Dunstan, Bendigo

Winemaking

10months French oak maturation; 40% new, 25% one year, 35% two year old
100% wild ferment
5% whole cluster ferment

The majority of the fruit was de-stemmed, with 5% whole cluster for the Able clone.  The fruit was cold soaked and left until natural ferments kicked in.  They were hand-plunged until dry when the wines were immediately racked in to French oak barrels.  The wines hibernated until the Spring warmth kicked in and began the malo-lactic fermentation.  After maturing in barrel for 10 months, the wine was racked, blended and gently fined with organic egg whites, before course filtering and bottling in March 2006.

Cellaring

You could celebrate the new decade with this wine if you wished.

Food Match

Venison, rare Lamb, beef capriccio, ostrich, tuna, swordfish, cheeses

Please serve at room temperature. 

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