2007
Pinot Noir
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Composition: 100
percent estate grown pinot noir
Clones: MV6, 114, 115
Yield: 1.9 tonnes per acre
Harvest Date: 9 th March
2007
Bottled: 2 February 2008
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Alcohol: 13.5%
pH at harvest: 3.4
Titrateable Acididity: 6.38 g/L
Cellaring : 5-6 years
Price: $28 per bottle
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Winemaking
Notes
Hat Rock’s Gold Medal winning fifth
vintage, 2007 Pinot Noir is from a warm to hot summer with generally
low rainfall. The hand picked fruit was crushed / destemmed and
distributed to three open fermenters. Two were inoculated with selected
yeasts and the third comprised fifty percent "whole bunch" and
was fermented with indigenous strains. Pigeage (submersion of
cap) took place three times per day during ferment. Gentle pressing was
undertaken to optimise the extraction of colour, flavour and tannin.
All wine was then matured for 11 months in carefully selected French
oak bariques (one third new) and the wine was left unfiltered to
preserve texture and to optimise flavour.
Tasting Notes
Colour: Vibrant ruby red
Bouquet: A
fragrant wine with dark fruit and wild strawberry aromas combining
with earthy "barnyard" undertones, that provide aromatic
complexity.
Palate: Flavours are predominantly strawberry and
dark cherry fruit characters. Firm acid, well integrated tannins and
spicy oak provide overall balance.
Food Notes
The 2007 Pinot Noir is a very well balanced
wine that compliments veal, lamb, pork and tuna. Its dark cherry fruit
and spicy oak flavours are also a delicious accompliment to duck and
rabbit dishes.
