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Pinot Noir Canterbury Reserve 2001
| Date of Harvest: | 23rd, 24th and 25th April 2001 |
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| Region: | Canterbury | |
| Brix at Harvest: | 22.3 - 23.5 | |
| Total acidity at Harvest: | 5.0 - 6.3 g/l | |
| pH at Harvest: | 3.49 - 3.77 | |
| Colour: | Dense Plum Red |
| Bouquet: | Seductive and intense dark berry fruits combined with bramble and earthy aromas and sweet cinnamon oak for layers of interest. |
| Taste: | Concentrated textural fruit on the mid-palate with a ripe, youthful yet focused tannin structure ensuring an elegant palate with considerable length. |
| TA in wine: | 6.29 g/l |
| pH of wine: | 3.33 |
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The 2001 blend displays the concentration and variety of flavour achieved from the low yielding mix of clones at the Giesen Burnham vineyard.
The fruit was hand picked and sorted then destemmed and partially crushed to retain a proportion of whole berries. Pre-fermentation cold maceration for 7 days extracted colour and flavour from the skins. The tanks were warmed and fermented over the next 7 days during which the cap of skins was hand plunged up to 6 times per day.
The wine was pressed off skins into 60% new and 30% one year old French oak barriques with the balance in older French oak. The wine was matured in oak for the following 14 months undergoing malo-lactic fermentation over summer.
After blending in July 2002 the wine was fined with egg whites, coarse pad filtered and bottled in October 2002. |