Tehau Reserve Pinot Noir 2014
There was a mild spring followed by a warm summer and early autumn. The fruit was ripe and in splendid condition so that was harvested before any late season rain.
The Vineyard and the Vines
The grapes were grown on a series of north facing, gradually descending terraces. Sufficient leaves were removed from around the bunches to ensure good exposure to sunlight in order to help ripening and to keep the fruit well ventilated and healthy.
The Harvest and Winemaking
We used traditional Burgundian winemaking methods. The fruit was picked in April and was put into small fermenting vats. After several days of being kept cool, primary fermentation started through the action of the fruit’s indigenous yeasts. During this fermentation, the floating cap of grape skins was gently submerged twice daily in order to keep it moist and healthy and to aid extraction. After fermentation stopped the wine and the grape remnants were left resting together. During this time it was tasted regularly, the aim being to optimise structure and mouth-feel. The wine was then pressed and put into new oak barriques from selected artisan Burgundian coopers, where it matured for 18 months. In the spring after harvest it underwent natural malo-lactic (secondary) fermentation by the action of the wine’s own microorganisms. The various vats were then carefully blended, according to taste. In making this Tehau we selected the barrels that we felt were the purest expression of the vintage and the terroir, showing typicity and balance rather than just emphasising power and size.
On release the wine is a bright ruby colour with generous panoply of fruity aromas and flavours, suggesting black cherries, blackberries and raspberries, supported by vanilla pod, chocolate mocha and spice. There are also savoury hints of liquorice and grilled bacon and mushrooms. While full bodied and rich, its backbone of tangy ripe tannins gives it structure and length and provides a framework for the lingering flavours.