
Sutherland Pinot Noir 2012
This Pinot Noir was aged in French oak barrels for 9 months. The wine shows pure fruit aromas, lovely perfumed forest floor characteristics and hints of smoky spice. Earthy flavours of wild strawberry and spice on the palate end in a long, refined finish.
Maturation
Will continue improving for 5 years.
Food Pairing
Pinot Noir is a great option for food pairings. It pairs well with lightly flavoured dishes like risotto, salmon and mild beef dishes.
Winemaker's Comments
This Pinot Noir was aged in French oak barrels for 9 months. The wine shows pure fruit aromas, lovely perfumed forest floor characteristics and hints of smoky spice. Earthy flavours of wild strawberry and spice on the palate end in a long, refined finish.
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Tasting Notes
Viticultural Practices
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 | Long cool ripening period creating red wines of exceptional quality, fine tannins and intense fruit |
Picking date | 10 - 17 February 2012 |
Grape sugar | 23.28 °B |
Acidity | 5.66 - 6.0 g/l |
pH at harvest | 3.35 |
Winemaking Practices
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. 18 % new French oak, balance 3rd and 4th fill barrels. |
Wine Details
Residual sugar | 2.0 g/l |
---|---|
pH | 3.58 |
Total acid | 5.2 g/l |
Alcohol | 13.64% |
Maturation | Should peak around 20117 |
The Current Range


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Looking for an older vintage? Please contact us for more information.