2015 Supper Club Pinot Noir
The pinot was hand picked between the 18th April and the 7th May 2015, sorted into seven very distinct lots and fermented separately in stainless steel open top fermenters.
80% destemmed fruit and 20% 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 2015 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 once a day.
The wine got to a peak temperature of 33° Celsius and fermentation
lasted about 25-30 days.
Then the 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 100% to 225 litre
french oak barriques of which 15% were new 3 year air dried French
oak, the remainder being first, second and third 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 and minimal filtration. Hence the wine may throw a natural sediment..
Sub regional blend percentages.
40% Cromwell Basin
50% Gibbston Valley
Brooding blackberry aromatics with spice and red currant fruit notes. Followed by a soft elegantly textured wine showing lovely tension, depth and persistence.
Winemaker: Dean Shaw and Alastair Picton-Warlow