Wine 2006 Pinot Noir
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Description
| Winemaker: |
| Dr. Richard McIntyre |
| Winemakers Notes: |
| The Pinot Noir grapes were hand harvested, de-stemmed. 100 wild yeast ferment in 2 tonne open fermenters. Total time on skins 21 days. Settled in tank after pressing. Racked to barrel before egg white fining and bottling without filtration. |
| Harvest details: |
| Hand harvested on the 17th March 2006, at a sugar level of 25.3 Brix, TA of 6.1g/l and pH of 3.7 |
| Cellarage: |
| 100 French Oak (30% new) for 14 months. Should age well for 3-5 years. |
| Closure: |
| Diam Technical Cork . |
| Tasting Note: |
| Complex, multifaceted aromas, the dark plum and oriental spice notes repeated on the palate; good line and balance. |
| Serving Suggestion: |
| Smoked meat and cheeses, or a duck and mushroom risotto. |
| James Halliday Rating: |
| 5/5 Glasses - 94/100. |
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Wine 2006 Pinot Noir
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