| Dates harvested | 4-9 April 2002 Picked and sorted by hand |
|---|---|
| Sugar level (Brix) | av. 24.0 |
| Alcohol | 13.6% |
| Total Acidity | 5.5g/l |
| pH | 3.65 |
| Vinification | 95% destemmed, cold soaked for approx. 4 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration between 18 and 25 days. Aged in 100% French new oak barriques for 12 months (all new in order to avoid contamination by Brettanomyces). Unfined and bottled with coarsest available filtration. |
| Date of Bottling | 26 June 2003 |
| Bottles produced | 4,244 |
| Remarks | This wine is made from “new world”material but vinified with an almost “primitive” way of winemaking. It already has some sediment and a gentle decanting is recommended. It will certainly benefit from some aeration. Not a blockbuster Pinot with high alcohol and overwhelming tannin, but an elegant flavour of ripe raspberry and some blackberry supported by vanilla and toasty oak which are in fine balance. A Pinot Noir with its typical finesse, purity and understated complexity with an extremely long, delicate after taste. |
