ANALYSIS AT HARVEST
Sugar 23.5 – 24.2
pH pH 3.37 to 3.60
Acid 7.1g/l to 8.25g/l TA
Harvest date 1st week of March
Clones MV6 (50%) 777 (18%) D5V12 (18%) Pommard (14%)
A mild and relatively dry winter and spring resulted in ideal flowering and fruit set indicating a large potential crop. As a result we aggressively crop thinned the Pinot Noir prior to verasion to maximise quality. The ripening period during summer was relatively warm and harvest commenced (and finished!) during the first week of March. In summary the season has produced good flavour ripeness with bright and intense fruit flavours, nice structure and good acid balance.
Hand-picked fruit was destemmed without crushing and elevated into small open fermenters. The must was left un-inoculated for 2-3 days and when fermentation was observed cultured yeast was added. One fermenter was put aside for whole bunch fermentation and this component is 13% of the final blend. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged up to 2 times per day. 2-3 days after fermentation was complete, the must was gently pressed and transferred into French Oak puncheons (25% New, 20% second use 12% third use and 43% older) where MLF occurred before winter. It was bottled late December 2018, 9 months after harvest.
Acid 6.1 g/l
Aromas of dark berry fruits such as blackberry, plums and cherries with background aromas of dried herbs and spices. Lovely lift and powerful fragrance.
The wine is similar to the 2018 with more concentration as a result of the fruit thinning. The complex flavours are of blackberries, plums, spices and hints of oak. It has a soft entry with mid palate fruit sweetness and lovely texture.
The finish is long with balanced acid and fine tannins. It should
age very well.