Vineyard notes:2012 COPN FT 2

These Pinot Noir grapes come from our estate in Bendigo, Central Otago, called Someone’s Darling.

The soil type is free drainage sandy loam over schist alluvium gravels know as Molyneux soils.

Clones planted here are B777, B667, B115 and Abel. The vineyard was entirely cane pruned to two canes, with the wire being approximately half full. Yield from the vineyard was two tonnes per acre.

Average harvest analysis 24 brix, 8.2g/l TA, 3.25 pH

Vinification:

Once the clones entered the required flavour profile they were machine harvested with a destemming harvester. At the winery the fruit was pumped straight to the tank without crushing to leave some whole berries. After a five day cold soak the must was inoculated with D354 yeast. The ferment was hand plunged twice daily until dry when it was pressed off. The wine then underwent full malolactic in tank, after eight months of ageing the wine was stabilised and coarse filtered.

Tasting Notes:

Colour: Crimson with purple edges.
Aroma: Intense dark fruit, Black Doris plum and blueberry, forest floor and cloves and spices.
Palate: Up front tannins with Shitake mushroom and dark fruit. Finishes with dark fruit sweetness.

Cellar: 7- 10 years

Serve at 61-63°F (16-17°C)


Analysis:

Alcohol 13.8%
pH 3.65
TA 5.4 g/l
Residual sugar Dry

Winemaker: Kim Crawford

Tasted: February 2014

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2011 COPN FT

Vineyard notes:

These Pinot Noir grapes come from our estate in Bendigo, Central Otago, called Someone’s Darling. The soil type is free draining sandy loam over schist alluvium gravels, known as Molineux soils. The 2011 vintage was challenging with higher than normal rainfall during February and March putting vineyards in the area under pressure from botrytis. Due to the meticulous nature of our viticultural team, Someone’s Darling was unaffected by this and the grapes achieved full ripeness. Clones planted here are B777, B667, B115 and Abel. The vineyard was cane pruned to two canes, with the wire being approximately half full. Harvested in late March/early April 2011 the yield from the vineyard was two tonnes per acre.

Vinification:

Taking advantage of Bendigo’s extreme diurnal fluctuation, the grapes were machine harvested in the cool of evening and a destemmer harvester was used to remove any leaves or petioles. The grapes were transported to the winery where they were cooled for a pre-fermentation cold soak of five days, then warmed and inoculated. Hand plunged twice daily the wine was pressed at dryness, and then underwent malolactic fermentation and maturation for 11 months with older oak to retain the pure intensity of the fruit. The wine was filtered and bottled in January 2012.

Tasting Notes:

Colour: Ruby red with purple edges.
Aroma: Intense dark fruit with perfumed violet notes and a hint of oak and herbs.
Palate: Bright red fruits with a savoury mushroom layer followed by sweet strawberry notes. With a hint of oak and balanced drying tannins, the wine lingers with brooding complexity.


Analysis:

Alcohol 14.3%
pH 3.65
TA 6 g/l
Residual sugar: Dry

Food Match:

New Zealand lamb or BBQ spare ribs
Serve at 60°F (15°C).

Winemaker: Kim Crawford

Tasted: August 2012

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