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Wild Earth Vineyards Pinot Noir 2005

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Tasting Notes

$NZ0


Consultant to Winemaker: Michelle Richardson

Winemaker: Dean Shaw

Vineyard notes:

The grapes for this wine came from our Bannockburn Estate Vineyards and our Lowburn Estate Vineyard. The Bannockburn vineyard is composed of predominantly Dijon clone vines and Lowburn is planted mainly in clones 5 and 6.

The spring weather over the 2004/05 season was unsettled, with lower temperatures and some rain over the flowering period. This had the effect of limiting the yields ensuring a smaller than usual crop overall as well as smaller berries and concentrated flavours. However the Central Otago summer was hot and sunny and autumn provided us with some long hang times without rain which enabled the grapes to reach full physiological maturity. The grapes were selected and hand harvested in late April and early May.

Winemaking considerations: 

Approx 10 to 15 different fermentations were undertaken as different clones and soil types allowed the grapes to ripen. Fifty Five Percent of the fruit came from Bannockburn with the balance from Lowburn. Fermentation was undertaken in stainless steel open top fermenters. The must was left for 7 - 10 days on cold soak at 8 - 12°Celsius.

50% of the wine was fermented with wild yeast, while the other half was innoculated to ferment the wines to dryness. The wines were hand plunged three times a day. The ferments peaked at 33° Celsius for 7-10 days. Post maceration took place for ten days at 20-25° Celsius. The wines spent an average of 21 days on skins to extract tannin, colour and aromatics.

The wines were then gently drained and pressed to 225 litre French oak barriques of which 40% were new 3 year air dried oak. The wines were rested and allowed to mature for ten months prior to blending, before undergoing limited fining and minimal filtration, then bottling.

  • Alcohol: 14% Titratable
  • Acidity: 6.3g/L
  • pH: 3.58
  • Residual Sugar: <1g/L

Aromatic and Palate Comments:

Blackcurrant, bramble, spice and dried herb aromatics. A warm rich mouth-feel showing finesse, elegance and good depth.

Endorsements

Blue Gold Medal and Top 100 Award - Sydney International Wine Competition 2007

Gold Medal - Royal Easter Wine Show 2007

Silver Medal - Air New Zealand Wine Awards 2006