TASTING NOTE MARCH 2011
Moderately deep ruby-red with garnet hues to the colour, this has a soft, elegant nose with savoury red berry fruits, cooked plum flavours combined with dried herb notes and some oak cedar. This is beginning to show some secondary development. Firm textured and with fresh acidity on the palate, the red fruit flavours still show good richness and a plumpness, and the wine possesses a harmonious mouthfeel. This has some presence, and will be a good match with Middle Eastern cuisine over the next 3-5 years. Based on clone 5 and the Dijon clones, a small amount of whole bunch, fermented to 13.7% alc., aged around 15 months in 25% new French oak. 17.0+/20 Mar 2011 RRP $34.00
This tasting note is from Raymond Chan and can be found here…
In 2008, for the first time we achieved a crop of 30 hl/ha. There were no frost problems, bird damage or other natural occurences reducing/damaging the crop. To produce a high quality Pinot a lot of intensive manual vineyard work like de-leafing and reducing the crop is neccessary. 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 15 months in new (25%) used (75%) oak. We bottled the wine unfiltered in August 2009.
Alcohol: 13,5 % vol.
Acidity: 5,4 g/l
Sugar free extract: 30,7 g/l
veal with a cream sauce, game pastry, grilled poultry