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Wild Earth Deep Cove Pinot Noir 2009
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Deep red colour with purple, red hues. On the nose raspberry, violets, earthy with a bit of leather. The palate is full with lovely sweet red cherry, dark plum, caramel, Christmas cake spice and rhubarb. Well integrated tannins with a long lingering finish.
he 2009 growing season was an exceptional one in Central Otago, with perfect conditions for a small crop. Budburst occurred late October. The early season weather conditions were cold and frosty through November and December but dry. The conditions resulted in the vines cropping low but with successful flowering, producing small uniform and disease free bunches. January and February the weather remained cool with below average temperatures. The benign conditions meant little irrigation was needed resulting in smaller than normal berries. Conditions remained cooler allowing extended hang time, perfect for the small crop. Grapes from this wine are mainly from Gibbston with a small percentage from our Lowburn vineyard.
Ripe fruit was hand harvested from the vineyards throughout April. The fruit was harvested in 5 ton lots, so several individual fermentations were undertaken for this blend consisting of different clones, soil types and elevations. All the fruit was de-stemmed, pressed, and fermented slowly in open top stainless steel tanks. The most was left for 5 days on cold soak and lightly pumped over once a day to keep the cap moist but to keep the whole berries intact.
The fermenters were warmed and inoculated with yeast to ferment the wines till dry. The wines were then plunged two times a day through the whole ferment. The fermenters peaked at 32 Celsius. Post maceration took place up to 7 days post ferment, with the ferments tasted daily once dry until tannins were homogenized. The wines spent an average of 3 to 4 weeks on the skins to extract optimum colour, tannin and aromatics.
The wines were then gently drained, pressed and tank settled for three days, racked to French oak barriques, of which 20% were new oak barrels. The wines were kept cool and humid in the barrel hall until spring, and topped frequently during this time. The room was then warmed and the barrels underwent malo-lactic fermentation in December. The wines were then racked out of barrel and blended in tank in March and bottled the same.
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| Don't Pay: $27
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WBW Rating: 93/100
Closure: Stelvin
Region: Central Otago New Zealand |
Winemaker: Quintin quider
Drink now until: 2014
Alc/Vol: 13.8 %
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