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De Bortoli Gulf Station Pinot Noir 2010
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91 Points
"Gulf Station pinot noir has been a star of recent times; as soon as I saw this come in, I ripped the top off it. Tasted this in early February (89 points) but it’s fleshed out over the past few months. It still really needs to be decanted to get anywhere near the best from it – it unfurls given time to breathe. I’m now happy to call it a super release. It tastes of red and black cherries with stewy, macerated flavours serving to knit it all together. Earthen, forest floor notes linger in the background. Tannins are leathery in texture and minerally in flavour. And the aftertaste is impressively lengthy for a wine at this price. There’s nothing particularly – or at all – sweet-fruited about this. It’s savoury and tannic, with full stops of mineral. Time will be kind." Campbell Mattinson, The Wine Front, July 2011
Appearance
Bright red with garnet hues.
Bouquet
Complex red and dark berry aromas with underlying earth and forest floor characters.
Palate
Medium bodied with intense berry and spice flavours. The palate is textured with length and balance.
Vintage Conditions
The 2009 – 2010 growing season saw our earliest budburst for sometime. Timely rainfall received in early summer gave the vineyard some relief from a dry winter & spring. Conditions for ripening of Pinot Noir were ideal with warm days & cool nights. Fruit was picked in optimal condition.
Winemaking
A mixture a new clone 777 and the traditional MV6 from our estate property at Dixons Creek and our Abbey vineyard at Tarrawarra, both top sites in the Yarra. The handpicked fruit was then hand sorted and destemmed to 6 tonne open fermenters. Fermentation proceeded naturally with ambient yeast from the vineyard and winery. After 21 days maceration and fermentation, the wine was carefully drained to tank and allowed to rest for 24hrs. The clear wine was then racked to French oak casks for maturation.
Cellaring
Will continue to develop complexity and interest for up to 6 years if stored in a good cellar.
Suggested Cuisine
Indulge in Confit of duck.
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| Don't Pay: $23
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WBW Rating: 92/100
Closure: Stelvin
Region: Yarra Valley Vic |
Winemaker: Steve Webber
Drink now until: 2015
Alc/Vol: 13 %
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