2009 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
Harvesting Date: March/April 2009
PH: 3.4
TA: 7.7
Alcohol: 14.0%
VINEYARD / VINTAGE
From the Cromwell basin, West and South of Lake Dunstan.
WINEMAKING
18 months French oak maturation; 30% x 2009, 40% x 2008, 30% x 2007 100% wild ferment.
100% hand picked and de-stemmed, the fruit was cold soaked and left until natural ferments kicked in. The ferment was hand-plunged until dry. When the caps sink the wine is pressed and 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 12 months, the wine was racked, blended and put back in to oak for a further 6 months before blending and bottling. No fining occurred to this wine.
CELLARING
Will continue to develop and improve with age until at least 2015
FOOD MATCH
Venison, rare Lamb, duck, ostrich, tuna, rich chicken dishes, cheeses.
Please serve at room temperature.
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