A new wine for us , our 2007 Central Otago Pinot Noir. Grown in the Brennan/OVO vineyards in the Gibbston Valley (on the other side of the road between the Peregrine and Watiri Creek Wineries for those in the know).
The grapes were hand harvested during the day and each days pickings were transported late afternoon to our winery here in Canterbury. This means grape receival at about 10-11pm at night and we start processing straight away so its a long night for everyone involved.
As to wine-geekery - 100% destemmed and partially crushed to small open top fermenters. All
clones kept separate. Ambient cold soak of 5 days. Hand plunged and fermented by a mix of natural and cultured yeasts. Ferments lasted 6 days on average. Post fermentation maceration of up to 2 weeks before pressing. Free run and Press fractions kept separate. Matured in French oak barriques (where innoculated MLF took place) for 10 months. The new oak portion was 35%. The wine was not racked at all during maturation until blending took place just prior to bottling. The wine was also unfined. Bottled early April, together with our 2007 Waipara Pinot Noir.
They are both superb of course, but then I would say that. I'll try to post any independent reviews of the wines when I can. Stay tuned.
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