Caledonia Australis Pinot Noir 2010
To look at just the numbers it could be concluded that 2010 was a warm growing season, but the timing of winds and cold weather were critical in defining the season and thus the wine in this bottle. A cold November let to a slow flowering so fruit was not set until early December. Summer was hot but winds reduced sunlight accumulation and wore out basal leaves by early autumn. This gave the ripening fruit ample access to soft autumn light and enabled us to pick fruit with delicate fruit flavours and lovely structure.
The fruit was destemmed, chilled and then cold soaked for several days. The cold soak ran longer this year because we thought early on extraction was a potential issue, especially with the lower harvest brumes of 12.4 to 12.7 . Though in the cherry red spectrum, the tannins began to appear so we were less worried and allowed the fruit to warm slowly. The fermentation was allowed to start naturally as it warmed and it then proceeded without heating or cooling at its own pace. Most batches finished ferment in 10 to 14 days. After ferment the skin contact continued for another two weeks with light plunging by hand. The wine was then racked to French oak barriques for malolactic fermentation and a 20 month elevage on light lees.
Price per 6 pack
Out of stock
Lisa Perrotti-Brown, The Wine Advocate (June, 2012)
Pale ruby colored with a hint of purple, the 2010 Pinot Noir is scented of ripe cherries freshly crushed raspberries and pomegranate with hints of violets, tree bark and underbrush. Light-bodied and delicately flavored with a lovely purity of red berry and earthy notes, it has crisp acid and a low level of silky tannins, finishing long. Drink this one now to 2016+.