“The High Note” Pinot Noir 2011
Our Pinot Noir is the jewel in the crown – the focal point in our repertoire of wines ‘The High Note’ was inspired by Misha’s opera-singing mother and her early life spent in the theatre.
See our Stage Door for a special Riedel Glass offer with The High Note Pinot Noir
“Ruby in colour with an expressive nose of plum stone, cinnamon, chocolate and hints of truffle, this Pinot Noir has a gentle silky palate with sweet fruit tempered by fine tannins, roasted wild herbs and a long lingering finish”. Olly Masters (Winemaker)
The season started well with hot and settled conditions which continued until December but
then this warm weather gave way to strong winds and rains. Over the summer through to March, rainfall was higher than usual (273mm) which was useful from a canopy perspective but the wet conditions required more vigilance in the vineyard. By April when harvest started, more settled weather returned with many warm autumn days. Our intensive canopy and crop management program resulted in harvest volumes in line with estimates and the wines showing good structure and precise varietal flavours. All the fruit was hand-picked on the estate at between 3 – 5.7 tonnes per hectare
This Pinot Noir is very versatile and great with lamb, venison and veal, and a large range of vegetable dishes especially mushrooms. It is also the perfect accompaniment to game birds such as quail, pheasant, turkey and duck.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Sub-region||Bendigo||Variety/ Clones||777 (30%), UDC5 (25%), 667 (22%), UDC6 (15%), UDC4 (8%)|
|Planting||2004/05, Altitude: 210 - 350m||Harvested||30 March - 19 April 2011|
|Harvest Analysis||Brix: 28.8-26.0 / pH: 3.43-3.52 / TA: 6.6-9.7 g/l||Bottled||10 December 2012 (Stelvin closure)|
|Wine Analysis||Alc: 13.5% / pH: 3.57 / TA: 5.7 g/l||Cellaring||2 – 7+ yrs|
The fruit was chilled overnight before crushing the next day typically a 3-5 tonne lots. The crushed fruit was then cold soaked for 5 to 7 days after which it was allowed to warm as the natural yeast ferment took place. Cooling was used to ensure the ferments peaked below 32 degrees Celcuis. The wine was then held warm (>20 degrees Celcius)post ferment to allow ongoing tannin integration. After an average of 23 days on skins the wines were then pressed to tank where they were settled for 1-2 days before being racked to French oak hogsheads (30% new, 300 litre barrels). The wine was inoculated for malolactic ferment which took place in the following spring. The wine was then racked out of barrels prior to the 2012 vintage and held in tank. It was then partially filtered prior to being bottled in December 2012