Sutherland Pinot Noir 2011

This Pinot Noir was aged in French oak barrels for 9 months. The wine is light and clean, with earthy wild strawberry and raspberry flavours, and a perfumed and elegant finish.

Maturation

Will continue improving for 5 years.

Food Pairing

Lightly flavoured dishes, like salmon and tuna, mildly prepared beef, soft cheeses.

View as PDF

Tasting Notes

Varietal Pinot Noir
Root stock 101 – 14
Soil type Tukulu / Glenrosa
Age of vines Planted 2006
Plant density 2058 vines/ha
Trellising 7 wire Perold with moveable foliage wires
Pruning Spur pruning
Yield 5 t/ha
Irrigation Supplementary drip
Vintage Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews!
Picking date 7-8 February 2010
Grape sugar 24.1-24.8 °B
Acidity 6.2-6.6 g/l
pH at harvest 3.4-3.54
Yeasts Natural occurring yeasts
Fermentation temp 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Wood Maturation 9 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels.
Residual sugar 2.9 g/l
pH 3.71
Total acid 5.5 g/l
Alcohol 14.28%
Maturation Should peak by 2016

This Pinot Noir was aged in French oak barrels for 9 months. The wine is light and clean, with earthy wild strawberry and raspberry flavours, and a perfumed and elegant finish.

All vintages:

2015, 2014, 2013, 2012, 2011, 2015