- Tasting Notes
- Growing Season
Beetroot, cranberry, red cherry and red currant mingle with earthy forrest floor and ungrowth notes.
Long and layered, the palate opens with more mixed red fruits and crunchy, cranberry like acidity. The tannins are chewy at this stage and they work with the acidity and earthy notes to give the wine plenty of length and aging potential.
The 2009 growing season began with cold mornings and windy days that resulted in the setting of a small crop (just under 1T/acre). A short hot summer followed and ended any disease risk just as we were getting worried. Vine growth was vigorous over summer and we trimmed regularly as well as leaf plucking on the eastern side of the vines. Autumn was dry and mild and allowed a slow, methodical and almost leisurely harvest that concluded in the second week of April.
After destemming and chilling, the fruit was cold soaked for about a week in small half tonne lots. Fermentation was allowed to begin spontaneously and then some batches where inoculated with burgundy yeast strains whilst others were allowed to continue as they were. Skin contact was extended for two weeks after the end of fermentation as flavours kept evolving. The wine was then pressed and aged on lees in French barriques before gravity racking, filtration and bottling.
Lisa Perrotti-Brown, The Wine Advocate (June, 2011)
Spending 18 months on its lees in oak, 40% new, the 2009 Pinot Noir Reserve casts a medium ruby-purple color. The nose is moderately intense with notes of ripe cherries, fresh raspberries, pomegranate and damp loam plus whiffs of iron ore and tomato leaf. Very crisp, medium bodied and with a good amount of restrained fruit, it finishes long with layers off mineral and red berry flavors. Drink it now to 2017+