Roaring Meg
Pinot Noir 2005
This wine exhibits a lovely mix of red and black berry fruits with further complexity gained from oak spice. The wine has a sweet berry entry which displays these same characters in abundance. Tannins rise gracefully out of the mid-palate to finish the wine; these are balanced by the wine's acidity and fruit, to produce a long fruit driven finish.
Winemaking Considerations
The grapes for this wine come from selected Central Otago and Marlborough vineyards. The warm dry autumn meant we started harvesting in early April. The fruit was all destemmed to enhance the natural fruit characters of Central Otago. The must underwent six days of cold maceration during which time it was hand plunged once daily. The ferments were heated after day five and inoculated. The ferments lasted for an average of five days with the temperature peaking at 31oC. During this time the ferment was hand plunged three times per day. The wine was left on skins for a further seven days post-dryness, and was plunged once a day with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on lees for nine months. It underwent malolactic fermentation in the spring, was racked out of barrel in mid summer and lightly fined with egg white prior to filtration and bottling.
The grapes for this wine come from selected Central Otago and Marlborough vineyards. The warm dry autumn meant we started harvesting in early April. The fruit was all destemmed to enhance the natural fruit characters of Central Otago. The must underwent six days of cold maceration during which time it was hand plunged once daily. The ferments were heated after day five and inoculated. The ferments lasted for an average of five days with the temperature peaking at 31oC. During this time the ferment was hand plunged three times per day. The wine was left on skins for a further seven days post-dryness, and was plunged once a day with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on lees for nine months. It underwent malolactic fermentation in the spring, was racked out of barrel in mid summer and lightly fined with egg white prior to filtration and bottling.
| Alc. 14.3% | T/A 6.3 gL-1 | pH 3.65 | Residual Sugar <2 gL-1 |
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