De Bortoli Yarra Valley Estate Pinot Noir 2010
Winemaking
Fruit is sourced from from 4 estate vineyards planted in 1971, 1987, 1990, 1994 and 2002. Vines are cane pruned to 25 buds per vine and shoot thinned at the 10-15cm stage so that there are no more than18 bunches per vine. The vines are hand picked into 8kg buckets and transported to the winery. The fruit is then hand sorted and destemmed to 6 tonne open fermenters. Fermentation proceeds naturally with ambient yeast from the vineyard and winery . After 21 days maceration and fermentation, the wine is carefully drained to tank and allowed to rest for 24hours. The clear wine was then racked via gravity to French oak casks for 10 months.
Wine Analysis
Alc/Vol : 13.0 % pH : 3.59 TA : 6.2 g/L
Cellaring
Will continue to develop complexity and interest for up to 10 years if stored in a good cellar.
Suggested Cuisine
Indulge in Confit of duck
General Characteristics
Dry Medium Bodied
