Tasting Notes 2009
Casablanca Valley
Vineyard : 100% Pinot noir from the Casablanca Valley cropped at an average of 7 tons per hectare (2.8 tons per acre). Blend composition: 100% “Valdivieso” field selection (sourced from hillside blocks planted on a red clay mixed with decomposed granite).
Harvest : Harvest was carried out by hand between March 14th and March 20th, 2009.
Vinification : On arrival at the winery all grapes were first subjected to a whole cluster selection. 80% of the bunches were then destemmed to tank with the remaining 20% gravity-fed to small open-top tanks as whole bunches. A 5 day cold soak (at 7ºC/45ºF) followed after which time the must was warmed with 60% of the blend inoculated with selected yeasts and the remaining 40% left to ferment on it’s own with native yeasts. Fermentation lasted 10 to 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged three to five times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 8 to 10 days of post fermentation maceration (to give a total of 30 days total skin contact). The wine was then pressed off skins and put to French oak barrels (40% of which were new) for 14 months during which time it was racked and returned twice. The finished wine was then carefully aged for three months in our cellar prior to release.
Tasting Notes : Bright ruby red in colour, on the nose intense aromas of red cherry, citrus peel and fresh ginger dominate. In the mouth lashings of strawberry, cinnamon and nutmeg give way to an underlying note of damp earth. Fresh acidity along with firm tannins combine to give a taut structure and good length.
Wine Analysis :
