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Marlborough Pinot Noir 2005
| Date of Harvest: | 14th - 16th April 2005 |
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| Region: | Marlborough | |
| Brix at Harvest: | 24.2 - 24.6 | |
| Total acidity at Harvest: | 8.2 - 11.2 g/l | |
| pH at Harvest: | 3.09 - 3.46 | |
| Colour: | Dense Plum Red, Purple Rim |
| Bouquet: | A variety of aromas from blackberry fruit to spicy cinnamon, licorice and a roasted, slightly sweet, smoke aroma. |
| Taste: | Medium bodied with a soft, fruit driven mid-paoate and fine grained tannin leading to an earthy finish. |
| TA in wine: | 5.96 g/l |
| pH of wine: | 3.54 |
| Alcohol %: | 12.5% |
| Aging potential: | Best within three years |
The fruit was sourced from the Giesen Waihopai Valley vineyard and contract grown fruit in the upper Hawkesbury Rd area both in the Southern valleys and the relatively new Kaituna area on the Northern bank of the Wairau River.
The destemmed fruit was held cold in tank for 6 days with short pumpovers to gently extract flavour and colour.
Fermentation on skins was completed over approximately 12 days with short pumpovers to keep the cap of skins wet. When ferment was complete the wine was pressed off skins then transferred to oak barriques for an average of 10 months. The new oak component is 48%. The blend was fined with egg whites to prepare it for bottling.
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