Pinot Noir 2003
Submitted by admin on Sat, 28/07/2007 - 12:32
The summer was warm, but not excessively hot, which favoured the development of true varietal pinot noir characters in this naturally cool climate variety. Low crop levels ensured good concentration in the wine.
After hand harvesting the fruit was rigorously manually sorted to ensure only the best fruit was selected. The stems were then removed and the berries were kept cool for several days until fermentation commenced. This was carried out using traditional Burgundian techniques with small open vats and hand plunging of the cap of fermenting skins to keep them moist. There followed a short period of post-fermentation maceration prior to the pressing. During this time the wine was regularly sampled to assess the development of its tannic structure, the eventual duration of this period being determined by taste. After pressing, the wine was matured in French oak barriques and allowed to go through spontaneous natural malo-lactic fermentation in the spring following harvest.
The wine has a deep carmine hue. The bouquet is redolent of aromas of cherry, tamarillo, ripe berry fruits and dark chocolate, interlaced with savoury roast game, black olives and earthy complexities. It has good fruit weight and a well defined spine of ripe but velvety tannins, which draw out the length and linger on the palate well after swallowing.
Wine is a natural health food
