Wine 2006 'Raimondo Reserve' - Pinot Noir
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Technical characteristics
- Sugar contentDry Wine
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 20 days. Settled in tank after pressing. Racked to barrel for 14 months before bottling without fining or filtration. |
| Harvest details: |
| Hand harvested on 15th April 2004 at 24.4° Brix, pH 3.6, TA. 7.7g/l |
| Cellarage: |
| Should age well. Till 2015. 100 French Oak (30% new) for 14 months. |
| Closure: |
| Diam Technical Cork |
| Tasting Note: |
| Definitely the big brother (or sister, perhaps) of the varietal, with greater depth and intensity to the flavours in the same family; positively luscious, and very long. |
| Serving Suggestion: |
| Smoked meat and cheeses, or a duck and mushroom risotto. |
| Awards received: |
| Silver- Victorian Wines Show |
| Bronze- Royal Melbourne Wine Show |
| Bronze- Royal Melbourne Wine Show |
| Bronze-New Zealand International Wine Show |
| Bronze- Victorian Wines Show |
| James Halliday Rating: |
| 5/5 Glasses - 95/100 (Best of the Best- Pinot Noir) |
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Wine 2006 'Raimondo Reserve' - Pinot Noir
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