2014 Supper Club Pinot Noir
The pinot was hand picked and sorted into four very distinct lots and fermented separately in stainless steel open top fermenters.
75% destemmed fruit and 25% whole bunch fermentation was done primarily for its contribution to the aromatics and also its contribution to the texture, giving roundness, complexity and tannin.
The 2014 wine had 7-10 days of a cold soak at 8-12°celsius.
Then indigenous (natural) yeast was used to ferment the wines to dryness. The wines were hand plunged two times per day.
The wine got to a peak temperature of 33° Celsius and fermentation
lasted about 7-10 days.
Then post maceration period took approx. 7-10 days at 20-25°
Hence the wines spent an average of 25 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 15% were new 3 year air dried French oak, the remainder being first, second, third and fourth fill barriques.
The wines rested and matured for ten months on yeast lees with 100% malolactic fermentation in spring and then were blended before undergoing minimal fining with albumen and minimal filtration.
Black dark brooding fruit aromatics with hints of redcurrant, wildflower and spice. Followed by a warm rich texture with soft elegant tannins and a lovely tactile persistent finish.
Winemaker: Dean Shaw and Alastair Picton-Warlow