TASTING NOTE MARCH 2011
A selection from different blocks in the oldest part of the Johner Estate vineyard, the vines 10 y.o.. Fermented to 14.6% alc. and aged around 20 months in mainly new oak. Deepish ruby-red in colour, youthful in appearance, this has a full, voluminous nose with concentrated aromas and perfumes of dark and red berry fruits, warm earth and spices. The palate is full, rich, juicy and plump, yet with a stylish restraint from alcohol cut and fine-textured tannins. Oaking is subtle and integrated. This has a subtle power and the fruit depth is underscored by the serious structure which carries through to the sustained, dry finish. Serve with poultry and pork over the next 6-8+ years.
This tasting note is from Raymond Chan and can be found here…
Our vineyards are separated in several blogs which. The vines of each blogs differs in age and clones. Addicted from the climate and time of the blossom each year their are blogs which have less crop by nature and are more ripe than others. In 2008 the crop of this Reserve was only 15 hl/ha. To produce a high quality Pinot a lot of intensive manual vineyard work like de-leafing and reducing the crop is necessary. We do handpicking and select the berries again on a sorting table in the winery to ensure that only the sane berries are manufactured to wine. The fermentation on the skins took four weeks to extract the colour and supple tannins. After fermentation the wine was aged for 14 months in new oak. We bottled the wine unfiltered in summer 2010.
grilled veal, beaf, pigeons