Pinot NoirThe growing season was a little longer than usual as mild spring weather resulted in early bud burst. Although this was followed by warm days the nights were cool preventing excessively rapid growth and development. There was good accumulation of summer heat and the autumn was long and dry. Harvest was as usual in late March and April. The extra time on the vines without excessive heat resulted in fruit that was beautifully physiologically ripe when picked, but yet had good levels of natural acidity.
The grapes were hand harvested and then manually sorted in the winery so that only perfect bunches were retained. These were gently destemmed, without crushing, and the whole berries were put into small vats and kept cool for several days to aid the extraction of colour and soft tannins. After this time the grapes underwent spontaneous fermentation by the action of their own yeasts. During this phase the cap of skins was regularly, gently submerged by hand to keep it moist and clean. When the fermentation naturally stopped each vat of wine was held in contact with the grape remnants for a number of days to help give it mouth feel and structure, the exact time being determined by regular tasting.
After the vats were drained the wine was placed in small oak barrels (barriques) made by French artisan coopers. In the early summer after harvest it underwent spontaneous malo-lactic fermentation through the action of its own micro-organisms. After a year in barriques this wine was assembled by carefully blending by taste the best of the individual small batches.
The wine has a rich, ruby hue. In the nose and mouth there is a seamless intertwining of both fruity and savoury characters, which is a source of endless fascination with this variety. Raspberries, black cherries and purple fleshed plums are intertwined with hints of wood smoke, grilled bacon, roasted game, mushrooms and black olives. These are also supported by echoes of chocolate mocha and spice. After a gentle entry it expands to become mouth filling but it doesn't lose the finesse of true pinot. Its lingering after-taste is sustained by velvety, long tannins.
Wine is a natural health food
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