Tasting Notes 2010
Casablanca Valley
Vineyard : 100% Pinot noir from the Casablanca Valley cropped at an average of 4.5 tons per hectare (1.8 tons per acre). Blend composition: 100% “Valdivieso” field selection (sourced from hillside blocks planted on red clay mixed with decomposed granite).
Harvest : Harvest was carried out by hand between April 17th and 24th, 2010.
Vinification : On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 10 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 10 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was drained off (after a total maceration time of 21 days) and put to barrel. The wine was aged for a total of 14 months in French oak barrels (36% of which were new, and 64% of which were second and third use) before being bottled without filtration. After bottling the finished wine was carefully aged for two months in our cellar prior to release.
Tasting Notes : Ruby red in colour. On the nose intense aromas of red cherry, bramble and citrus peel dominate. In the mouth spicy notes of cinnamon and nutmeg dominate leading to notes of cedar and red plum. A well integrated oak backbone is backed-up by abundant, well-rounded tannins lending excellent length and structure.
Wine Analysis :
