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Pinot Noir
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Pinot Noir
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Pinot Noir
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Minimum order is 2 bottles
Freight: South Island $8
Freight: North Island $10
1 case or more freight-free
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: In stock - NZ$30 ea
: Dean Shaw
: 13.5%
: Red cherry, redcurrant and spicy aromas
: An elegant, silky finely structured mouthfeel with good warmth, length and depth
: Veal, Pork Chops, Seafood and Lamb. Great with white fish or Curry
: Drink now and cellar for 2-5 Years |
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: Harvesting took place between 4th - 18th April from McPherson Road and Earnscleugh Road vineyards and was picked into twelve very distinct lots. Each fermented separately in stainless steel open top fermenters. A variety of clones were picked including 114, 115, 5, 6, 10/5, 667 and 777. Cold soak followed for 7-10 days at 8-12 degrees Celsius. Indigenous yeast was used to ferment the wines to dryness. 7-10 days of fermentation with a peak temperature of 34° Celsius. Post maceration 7-10 days at an average 20-25° Celsius. The wines were hand plunged three times a day and spent an average of 25 days on its skins to extract structure, colour, aromatics and finesse. The wines were then gently drained and pressed to 225 litre french oak barriques of which 33% were new 3 year air dried French oak and the remainder one and two years older.The wines then rested and matured for ten months on yeast lees. 100% malolactic fermentation naturally occurred in spring. The wines were then racked and blended before undergoing minimal fining and minimal filtration, then bottling on 28-30 March 2007.
» Read Pinot Noir Reviews
» Download Tasting Notes (PDF, 88kb)
» Archives (PDF) » Pinot Noir 2005 » Pinot Noir 2004
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